Soft pillowy gnocchi with a parmesan cream sauce, tender chicken, and spinach. You are going to love this creamy chicken gnocchi. Bonus that it’s all made in one pan!
Gnocchi lovers (or anyone who loves a cozy meal), this one is for you. Grab a glass a wine, some cozy sweatpants, and get ready to enjoy a delicious weeknight staple. There’s just something about those little dumplings that warm my soul!
This one pan creamy chicken and gnocchi recipe features tender chicken breasts nestled in a creamy sauce with pillowy gnocchi, spinach, and sun-dried tomatoes.
One pot meals will forever have a place in my heart because they’re easy and delicious.
Why You’ll Love this Creamy Chicken and Gnocchi
- Rich, creamy, and garlicky sauce.
- Kids love it (even my toddlers!).
- Ultimate comfort food.
- Sneaky spinach!
- All made in one pan.
- Great recipe for weeknights.
Do you love gnocchi? Try chicken alfredo gnocchi bake, creamy chicken gnocchi soup, or Tuscan sheet pan gnocchi next!
Ingredients You Need
Here are the fresh ingredients for this delicious chicken and gnocchi. Jump to recipe for exact measurements.
- Seasoning: Italian seasoning and red pepper flakes gives it tons of flavor.
- Boneless skinless chicken breasts: I also love this recipe with chicken thighs (they take slightly longer to cook).
- Butter and oil: the combination adds rich flavor.
- Shallot and garlic: both of these create the base of the sauce.
- White wine and lemon: the acid in white wine and lemon juice balances out this dish and helps deglaze the pan after you sear the chicken.
- Gnocchi: store bought gnocchi works just fine in this easy recipe (use gluten-free if needed). Fresh gnocchi from Whole Foods is always a great option. Or try homemade cauliflower gnocchi.
- Parmesan cheese: the salty richness gives the creamy sauce a ton of flavor. Bonus points for letting the parmesan rind simmer in the sauce.
- Heavy cream: another creamy thickener to richen the sauce.
- Fresh spinach and sun-dried tomatoes: adds greens, color, and extra flavor, just like creamy tuscan chicken.
How to Make Creamy Chicken Gnocchi
These are the step-by-step instructions for this chicken gnocchi recipe. Jump to recipe card for the printable instructions.
- Season and sear the chicken: Drizzle with olive oil and toss it with spices. Pan fry it in a large skillet, like a cast iron skillet, on both sides until it reaches an internal temp of 165°F, 4-5 minutes on each side. Transfer to a cutting board.
- Saute shallots and garlic: Melt butter in the same skillet then saute the shallot and garlic. Deglaze the pan with white wine, then add the chicken broth and simmer to reduce.
- Make the creamy sauce with gnocchi: Stir in the heavy cream and uncooked gnocchi and simmer to cook. The starch from the gnocchi also thickens the sauce.
- Add the spinach and parmesan: Stir in the parmesan cheese, spinach, lemon juice, and sun-dried tomatoes, and cook to wilt the spinach.
- Finish and serve: Nestle the chicken back into the pan with the creamy sauce and gnocchi and serve with fresh herbs.
Variations and Add-Ins
- Chicken breasts: use chicken thighs or skip the steps to sear the chicken and use rotisserie chicken instead.
- More veggies: Add baby bella mushrooms to onion and garlic. Tuscan kale is a great swap for baby spinach.
- Dairy-free or gluten-free: use vegan butter, nutritional yeast, and coconut cream. I’ve tested this with Delallo gluten-free gnocchi.
Quick Tips
- Slice the chicken in half lengthwise and/or pound it to an even thickness for even cooking.
- Add a few tablespoons of water to the skillet with the chicken if it’s starting to burn before the chicken is cooked through all the way.
- Use an instant-read thermometer and pull the chicken just before 165°F (it will continue cooking slightly as it rests).
- Use high-quality chicken stock or broth. The better the quality, the richer and more flavorful the sauce.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Remember the gnocchi will continue to release starch and thicken the sauce over time. I don’t recommend freezing leftovers because the texture of the sauce will change as it defrosts because of the dairy.
Reheat in a saute pan over medium-low heat, adding additional chicken broth or cream to thin out the sauce as needed.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Love one pot meals? Try buffalo chicken pasta, one pot taco pasta, or creamy white chicken lasagna soup next.
More Gnocchi Recipes
- Creamy sausage gnocchi soup
- Tuscan sausage sheet pan gnocchi
- Chicken gnocchi soup
- Chicken alfredo gnocchi bake
Creamy Chicken and Gnocchi Recipe
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Soft pillowy gnocchi with a creamy garlic sauce, tender chicken, and spinach. You are going to love this creamy chicken gnocchi. Bonus that it’s all made in one pan!
Course Dinner, Main CourseCuisine American, ItalianKeyword 30 minute meal, baked chicken, gnocchi, one pan, one pot
Prep Time 5 minutes minutesCook Time 25 minutes minutesTotal Time 30 minutes minutes
Servings 6 servings
Calories 639kcal
Equipment
- Deep skillet or saute pan
Ingredients
- 2 teaspoons Italian seasoning
- 1 teaspoon Kosher salt
- 1/4 teaspoon red pepper flakes
- 1 1/2 lb chicken breasts or boneless skinless chicken thighs
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- 1 medium shallot thinly sliced
- 3 garlic cloves minced
- 1/4 cup white wine (or chicken broth)
- 3/4 cup chicken broth
- 16 oz potato gnocchi gluten-free if needed
- 1 cup heavy cream
- 2 cups baby spinach chopped
- 4 oz sun-dried tomatoes sliced
- 1/4 cup Parmesan cheese
Instructions
- Season chicken: pat the chicken dry then drizzle with 1 Tablespoons of olive oil and coat with the Italian seasoning, red pepper flakes, and salt. 2 teaspoons Italian seasoning, 1 teaspoon Kosher salt, 1/4 teaspoon red pepper flakes, 2 Tablespoons olive oil
- Sear chicken: Heat another Tablespoon of oil in a deep skillet over medium-high heat. Pan fry the chicken until the internal temperature reaches 165°F, 4-5 minutes on each side. Transfer to a clean plate or cutting board.2 Tablespoons unsalted butter, 1 1/2 lb chicken breasts
- Cook the onion and garlic: Melt butter over medium heat in the same skillet. Cook the shallot until soft, 2-3 minutes, then add the minced garlic and cook until fragrant, 1-2 minutes.1 medium shallot, 3 garlic cloves
- Creamy sauce: Deglaze the pan with white wine and scrape any brown bits from the bottom. Stir in the chicken broth and simmer over low heat for 3-4 minutes to reduce.1/4 cup white wine, 3/4 cup chicken broth
- Cook gnocchi: Stir in the heavy cream and uncooked gnocchi and simmer until the sauce thickens and gnocchi is cooked through, 3-4 minutes.16 oz potato gnocchi, 1 cup heavy cream
- Add spinach: Stir in the spinach, sun-dried tomatoes, a squeeze of lemon, and parmesan cheese and stir until the cheese is melted and spinach wilts.2 cups baby spinach, 4 oz sun-dried tomatoes, 1/4 cup Parmesan cheese
- Finish and serve: Slice the cooked chicken into strips or bite-sized pieces and add it back to the creamy gnocchi and top with fresh cracked black pepper, parsley or fresh thyme.
Video
Notes
Dairy-free: use vegan butter, nutritional yeast, and coconut cream.
Gluten-free: find a gluten-free gnocchi (we like Delallo) or try cauliflower gnocchi or sweet potato gnocchi (like Trader Joe’s). Cauliflower gnocchi may alter the thickening of the cream sauce so see the recipe notes below for options.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Remember the gnocchi will continue to release starch and thicken the sauce over time. Add more cream or chicken broth when reheating to thin the sauce if needed.
*Nutrition information is based off of 4oz (113g) of cooked chicken and 1/6 of the gnocchi. The pictures show 4 large chicken breasts, which are larger than 4-ounce portions, so adjust the nutrition information accordingly if you are serving large chicken breasts.
MyFitnessPal: Search creamy chicken gnocchi – whatmollymade to save and log this recipe.
Nutrition
Serving: 1serving (113g chicken and 1/6 gnocchi) | Calories: 639kcal | Carbohydrates: 45g | Protein: 32g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 133mg | Sodium: 804mg | Fiber: 6g | Sugar: 11g | Vitamin A: 202.4IU | Vitamin C: 12.2mg
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