Creamy Pesto Gnocchi with Chicken (Printable)

Crispy gnocchi and succulent chicken in a luxurious pesto cream sauce. Simple, elegant, and bursting with Italian flavors.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (14 oz), cut into 1-inch cubes
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil

→ Gnocchi

05 - 18 oz store-bought potato gnocchi

→ Sauce

06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 1 cup heavy cream
09 - 1/2 cup basil pesto
10 - 1/4 cup grated Parmesan cheese
11 - Salt and black pepper to taste

→ Garnish

12 - Fresh basil leaves
13 - Extra grated Parmesan cheese

# Method:

01 - Season chicken cubes with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 5 to 7 minutes until golden brown and cooked through. Remove chicken from skillet and set aside.
03 - In the same skillet, add butter. Once melted, add gnocchi and sauté for 5 to 6 minutes, stirring occasionally, until golden and crisp on the outside.
04 - Add minced garlic and cook for 1 minute until fragrant.
05 - Pour in heavy cream and bring to a gentle simmer, stirring to deglaze the pan.
06 - Stir in pesto and Parmesan, mixing until the sauce is smooth and creamy.
07 - Return cooked chicken to the skillet, tossing everything to coat evenly in the sauce. Taste and adjust seasoning with salt and pepper as needed.
08 - Serve hot, garnished with fresh basil leaves and extra Parmesan cheese.

# Expert Advice:

01 -
  • It tastes like restaurant comfort food but comes together faster than most delivery orders.
  • The gnocchi gets crispy on the edges while staying pillowy inside, which is pure magic.
  • One skillet means less cleanup and more time to actually enjoy your dinner.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't boil the gnocchi first, they go straight from the package into the buttered skillet for that crispy texture.
  • If your sauce looks too thick, add a splash of pasta water or cream to loosen it up.
  • Let the chicken rest on the plate while you crisp the gnocchi, it stays juicier that way.
03 -
  • Use a nonstick or well-seasoned cast iron skillet to get the best crisp on the gnocchi without any sticking.
  • If your pesto is on the salty side, go easy on the added salt and Parmesan until you taste the final dish.
  • Don't crowd the pan when you're searing the chicken, work in batches if you need to so each piece gets golden.
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