Creamy Pesto Gnocchi with Chicken (Printable)

Tender gnocchi and chicken in a rich pesto cream sauce. An easy Italian comfort dish bursting with flavor and ready in 35 minutes.

# What You 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

# Step-by-Step:

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 5-7 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 5-6 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 cheese, mixing until the sauce is smooth and creamy.
07 - Return cooked chicken to the skillet and toss 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 leaves and extra Parmesan cheese.

# Expert Suggestions:

01 -
  • Quick and Easy: A gourmet-style meal that comes together in just 35 minutes using simple ingredients.
  • Irresistible Texture: Pan-searing the gnocchi creates a golden crust that contrasts perfectly with the creamy sauce.
  • Rich Italian Flavors: The combination of basil pesto, heavy cream, and Parmesan cheese provides a deeply satisfying taste.
02 -
  • For a lighter version, use half-and-half or whole milk instead of heavy cream.
  • Swap chicken for sautéed mushrooms for a vegetarian option.
  • Pair with a crisp Pinot Grigio or Sauvignon Blanc to balance the creamy sauce.
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