Creamy Pesto Gnocchi with Chicken (Print View)

Pan-crisped gnocchi in creamy pesto sauce with tender chicken—an easy, flavorful Italian comfort dish ready in 35 minutes.

# Ingredient List:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 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

# Directions:

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 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 gnocchi are 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 cheese, 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 additional salt and pepper as needed.
08 - Serve hot, garnished with fresh basil and extra Parmesan cheese.

# Expert Tips:

01 -
  • It tastes indulgent but takes only 35 minutes from start to finish, perfect for busy weeknights.
  • Pan-crisped gnocchi adds an addictive texture you won't find in boiled versions.
  • The pesto cream sauce clings to every bite, rich and herbaceous without being heavy.
  • You can swap the chicken for mushrooms or shrimp and it still feels special.
02 -
  • Don't boil the gnocchi first, toss them straight into the butter and let them crisp up for the best texture.
  • If your sauce looks too thick, splash in a little pasta water or chicken broth to loosen it up.
  • Let the chicken rest on the side instead of overcooking it in the sauce, it stays juicier that way.
03 -
  • Use a large skillet so the gnocchi have room to crisp without crowding, overcrowding makes them steam and turn gummy.
  • Toast a handful of pine nuts in the pan before you start and sprinkle them on top for extra richness and crunch.
  • A squeeze of lemon juice at the end brightens up the cream and keeps the dish from feeling too heavy.
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