Creamy Pesto Gnocchi with Chicken

The first time I made this gnocchi, my kitchen filled with such incredible aromas that my roommate wandered in from three rooms away asking what smelled like an Italian restaurant. We ended up eating standing up at the counter because neither of us could wait another second for it to hit the table.

I started making this during exam week in college when I needed something fast but comforting enough to fuel late night studying. Now it is my go to when friends drop by unexpectedly because it always looks impressive but comes together in under 40 minutes.

Ingredients

• Boneless chicken breasts: Cutting them into uniform cubes ensures they cook evenly and stay juicy while getting nicely golden
• Potato gnocchi: Store bought works perfectly here but do not boil them first, they crisp up beautifully right in the skillet
• Heavy cream: Creates that luxurious restaurant style sauce that coats every bite perfectly
• Basil pesto: Homemade or store bought both work, this is the flavor powerhouse that ties everything together
• Unsalted butter: Adds richness and helps the gnocchi achieve that irresistible golden crust
• Fresh garlic: Mince it right before adding so those aromatic oils really bloom in the pan
• Parmesan cheese: Grate it yourself for the smoothest melt and most intense flavor

Instructions

Soft, absorbent towels keep counters dry while cooking, wiping spills, and handling dishes during everyday recipe prep.

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Season and crisp the chicken:

Pat the cubes dry with paper towels before seasoning them well with salt and pepper. Heat the olive oil until it shimmers then add the chicken in a single layer, letting it develop a golden crust before flipping, about 5 to 7 minutes total.

Sear the gnocchi:

Melt the butter in the same pan you cooked the chicken in, then add the gnocchi in an even layer. Let them sizzle undisturbed for a couple minutes before tossing, continuing for 5 to 6 minutes until they are golden and crisp on multiple sides.

Build the sauce base:

Toss in the minced garlic and stir constantly for just 1 minute until it becomes fragrant, watching carefully so it does not brown or burn.

Create the creamy sauce:

Pour in the heavy cream and use your wooden spoon to scrape up any browned bits from the bottom of the pan. Let it come to a gentle bubble then stir in the pesto and Parmesan, continuing to stir until the sauce is smooth and coats the back of a spoon.

Bring it all together:

Add the cooked chicken back into the skillet along with any juices on the plate. Gently toss everything together until the chicken is warmed through and evenly coated in the sauce, tasting and adding more salt or pepper if needed.

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This recipe became a household staple the night my sister announced she was engaged. We were supposed to go out for a celebration dinner but neither of us wanted to leave the cozy vibe of a snowed in evening, so I threw this together instead. That impromptu meal turned into a yearly tradition whenever we need to mark something special without the fuss of reservations.

Make It Your Own

Sun dried tomatoes add a lovely chewy contrast and their tangy brightness cuts through the rich cream sauce beautifully. Sometimes I throw in a handful of fresh spinach right at the end, letting it wilt just slightly into the sauce for color and extra nutrition.

Perfect Pairings

A simple arugula salad dressed with lemon vinaigrette provides a fresh peppery balance to the rich gnocchi. Crusty garlic bread is practically mandatory for sopping up every last drop of that incredible sauce.

Storage And Reheating

Leftovers keep beautifully in an airtight container for up to three days, though the gnocchi will soften slightly as it absorbs the sauce. Reheat gently with a splash of cream to bring the sauce back to life.

• The sauce thickens in the fridge so thin it with a tablespoon of water or cream when reheating
• Microwaving works but a quick warm up in a skillet keeps the textures better
• Fresh garnishes like basil and Parmesan should be added right before serving again

Toast bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.

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There is something so satisfying about a dish that looks fancy but comes together on a busy weeknight. Enjoy every bite.

Recipe Questions & Answers

→ Can I use fresh gnocchi instead of store-bought?

Yes, fresh gnocchi works wonderfully. Fresh gnocchi requires less cooking time—typically 2-3 minutes once they float to the surface of boiling water. Drain and pan-crisp them as directed in the main instructions for the same delicious results.

→ How do I prevent the cream sauce from breaking?

Keep the heat at a gentle simmer rather than a rolling boil. Stir in the pesto and Parmesan off the heat or over low heat to prevent curdling. If using dairy alternatives, add them slowly while stirring constantly.

→ What's the best way to crisp the gnocchi?

After removing the chicken, don't wipe the skillet. Add butter and let it brown slightly, then add the gnocchi in a single layer if possible. Resist stirring for the first 2-3 minutes to develop a golden crust, then toss and continue cooking until all sides are crispy.

→ Can I make this dairy-free?

Absolutely. Substitute the butter with olive oil, use coconut cream or cashew cream instead of heavy cream, and replace Parmesan with nutritional yeast. Use dairy-free pesto or make your own with basil, garlic, pine nuts, lemon, and olive oil.

→ How far ahead can I prepare this dish?

Cook the chicken up to 1 day in advance and refrigerate. Assemble and cook the gnocchi and sauce just before serving for the best texture and flavor. The dish is best enjoyed fresh, as the gnocchi can become dense after sitting.

→ What wine pairs well with this dish?

Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the creamy pesto sauce beautifully. The acidity cuts through the richness while harmonizing with the basil flavors.