Discover the Irresistible Creamy Crack Chicken Gnocchi Delight
This one pan creamy chicken gnocchi combines chewy gnocchi with juicy chunks of chicken breast, then coats everything in a savory sun-dried tomato pesto cream sauce.
Ingredients
- 2 boneless skinless chicken breasts cubed
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 cup heavy cream room temperature
- 1 cup low-sodium chicken broth
- 1/4 cup freshly shredded Parmesan cheese
- 1/4 cup sun-dried tomato pesto
- 1 pound gnocchi
- 2 cups fresh baby spinach
Instructions
- 1. Season chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add chicken and cook until fully cooked, about 8-12 minutes. Transfer to a plate.
- 2. In the same pan, stir together heavy cream, chicken broth, Parmesan cheese, and pesto.
- 3. Add gnocchi to the pan and cover. Cook for 5 minutes.
- 4. Add chicken and spinach to the pan and cook for 2 minutes until spinach is wilted.
Notes
Boneless chicken breasts or thighs can be used.
Any kind of pesto can be substituted.
Gnocchi cooks quickly; avoid overcooking to prevent mushiness.