Creamy Pesto Gnocchi with Chicken (Printable)

Tender gnocchi and chicken in a silky pesto cream sauce. An easy, elegant Italian-inspired main ready in under 35 minutes.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 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 evenly with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and sauté for 5 to 7 minutes until golden brown and cooked through. Transfer chicken to a plate 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 achieve a golden and crispy exterior.
04 - Add minced garlic to the skillet and cook for 1 minute until aromatic.
05 - Pour heavy cream into the skillet and bring to a gentle simmer, stirring continuously to deglaze the pan and incorporate browned bits.
06 - Stir in basil pesto and grated Parmesan cheese until the sauce achieves a smooth, creamy consistency.
07 - Return cooked chicken to the skillet and toss all components to coat evenly in the pesto cream sauce. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Transfer to serving plates and garnish with fresh basil leaves and extra Parmesan cheese. Serve immediately while hot.

# Expert Tips:

01 -
  • The way the gnocchi gets golden and crisp while still staying pillowy inside is absolute magic
  • This entire dish comes together in under 40 minutes but tastes like it simmered all afternoon
  • The pesto cream sauce is the kind of rich and luxurious you want to eat with a spoon
02 -
  • Don't overcrowd the pan when cooking the gnocchi or they'll steam instead of getting that perfect crispy exterior
  • The sauce will continue thickening as it sits, so remove it from heat when it's slightly thinner than you want
  • If the sauce becomes too thick, a splash of pasta water or cream brings it back to the perfect consistency
03 -
  • Use a light touch when tossing the gnocchi so they don't break apart while getting that gorgeous crust
  • Let the pan get properly hot before adding the chicken for the best sear and flavor development
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