Creamy Chicken & Gnocchi

Creamy Chicken & Gnocchi

Introduction

Creamy, comforting, and full of juicy chicken and pillowy gnocchi — this Creamy Chicken & Gnocchi is exactly the kind of weeknight dinner that feels like a hug on a plate. With a luscious Parmesan cream sauce, tender seared chicken, and little pillows of potato gnocchi, it comes together fast and tastes like you spent hours in the kitchen. Fun fact: gnocchi literally means “knuckles” in Italian because of their shape — but no actual knuckle work required here! If you love easy, family-friendly meals that impress, this recipe is for you. If you enjoy similar comfort dinners, try Baked Caesar Chicken with a Creamy Parmesan Sauce for another creamy crowd-pleaser. Ready to dive in? Let’s get cooking and make weeknight dinner something to look forward to.

What is Creamy Chicken & Gnocchi?

What’s in a name? Creamy Chicken & Gnocchi is exactly what it promises: tender chicken in a rich, creamy sauce with gnocchi mixed through so every bite is saucy and satisfying. How did it get called that — did a chef wake up one morning and say, “Let’s marry cream and gnocchi!”? Maybe. Or maybe someone realized that comfort and speed should get married too. Either way, it proves the old adage that “the way to a man’s heart is through his stomach.” Curious yet? Give it a try and see why this dish gets a standing ovation at the dinner table.

Why You’ll Love This:

• Creamy, comforting highlight: The star here is the silky Parmesan cream sauce that clings to each gnocchi and chicken nugget. It’s rich without being heavy and brightened by sun‑dried tomatoes and a hint of herbs.
• Cost-saving home cooking: Making this at home is much cheaper than ordering a comparable restaurant pasta. You can feed a family for a fraction of the price while controlling quality and portions.
• Flavor and texture contrasts: Crispy-seared chicken, tender gnocchi, savory cheese, and tangy sun-dried tomatoes create a rounded, satisfying experience. Add fresh herbs or extra Parmesan to finish.
  This is similar in comfort level to other creamy chicken recipes on the blog, and it’s worth trying both to compare textures and sauce intensity. Go on — make it tonight and see how quickly it becomes a regular.

How to Make:

Quick Overview

This recipe is straightforward and friendly to beginners: sear seasoned, flour-coated chicken until golden, make a quick cream sauce right in the same skillet, add sun-dried tomatoes and herbs, then finish by folding in gnocchi and returning the chicken. It’s flavorful, saucy, and the texture of the gnocchi is delightfully pillowy. Prep time about 15 minutes, cook time about 20 minutes, total roughly 35 minutes.

Approximate times:
Prep time: 15 minutes
Cook time: 20 minutes
Total: 35 minutes

Ingredients

2 large chicken breasts, cut into 1-inch cubes, patted dry
1 package (about 16 oz) potato gnocchi, store-bought
1 cup heavy cream, room temperature
1 cup chicken broth, low-sodium preferred
1 cup grated Parmesan cheese, freshly grated if possible
2 tablespoons olive oil
2 tablespoons butter
1/2 cup all-purpose flour, for dredging
2 tablespoons minced garlic, fresh
1/3 cup chopped sun-dried tomatoes, packed in oil and drained
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes (adjust to taste)

Directions

1. In a mixing bowl, combine the all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Toss the chicken cubes in the seasoned flour until well coated, shaking off excess.
2. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the floured chicken in a single layer and cook for 4–5 minutes per side, until golden and cooked through (internal temperature 165°F). Work in batches if needed to avoid crowding. Remove chicken from skillet and set aside on a plate.
3. In the same skillet, reduce heat to medium and add 2 tablespoons minced garlic. Cook until fragrant, about 30–60 seconds, stirring constantly so it doesn’t burn.
4. Pour in 1 cup chicken broth and 1 cup heavy cream, scraping up any browned bits from the bottom of the pan. Stir in 1 cup grated Parmesan cheese and mix until the sauce is smooth and creamy.
5. Stir in 1/3 cup chopped sun-dried tomatoes, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/2 teaspoon red pepper flakes. Let the sauce gently simmer over medium‑low heat for 2–3 minutes to meld flavors.
6. Add the gnocchi directly to the skillet. Cover and cook for 2–3 minutes, stirring once, until the gnocchi are soft and tender and heated through.
7. Return the cooked chicken to the skillet and toss everything together until hot and well coated in the creamy sauce. Taste and adjust seasoning with extra salt or pepper if needed. Serve immediately with extra Parmesan sprinkled on top.

What to Serve With:

• Simple green salad with lemon vinaigrette: Bright acidity cuts through the creaminess.
• Garlic-roasted broccoli or asparagus: Adds color, crunch, and a green note.
• Crusty bread or garlic bread: Perfect for mopping up leftover sauce.
• Light white wine like Pinot Grigio or a chilled rosé: balances the richness.
  For another creamy chicken option that pairs well with a crisp salad, check out Chicken and Avocado Enchiladas in Creamy Avocado Sauce for a different flavor profile.

Top Tips for Perfecting:

• Don’t overcrowd the pan when searing chicken: work in batches for a golden crust.
• Use freshly grated Parmesan for best melting and flavor; pre-grated sometimes contains anti-caking agents that affect sauce texture.
• If the sauce gets too thick, loosen it with a splash of chicken broth or cream. If it’s too thin, simmer a little longer to reduce.
• For extra depth, add a splash of white wine to the skillet after the garlic and let it reduce before adding broth and cream.
• Avoid overcooking gnocchi: they cook quickly. Add them last and watch the texture closely.

Storing and Reheating Tips:

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Gnocchi will firm up slightly but will still be tasty.
Freezing: Not recommended for best texture — cream sauces and gnocchi can separate after freezing. If you must freeze, cool completely, place in a freezer-safe container, and use within 1 month. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over low heat with a splash of chicken broth or cream to loosen the sauce, stirring frequently. Microwaving works in short bursts, stirring between intervals to ensure even heating. Avoid high heat to prevent curdling.

FAQs

Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless chicken thighs work beautifully and stay extra juicy. Adjust searing time slightly if pieces are thicker.

Can I make this dairy-free or use lighter dairy?
To make dairy-free, substitute heavy cream with a full-fat coconut milk and use a dairy-free Parmesan alternative. For a lighter version, use half-and-half, but the sauce will be less rich.

Can I use homemade gnocchi?
Absolutely. If using homemade gnocchi, adjust cooking time as needed — they may cook faster. Toss gently to avoid breaking them apart.

Is there a vegetarian version of this?
Yes. Replace chicken with seared mushrooms or roasted cauliflower and use vegetable broth to keep it vegetarian.

Can I prepare parts of this ahead of time?
You can pre-cook and cool the chicken, and store it separately. Reheat in the sauce when ready to serve for best texture.

Conclusion

Creamy Chicken & Gnocchi is an achievable weeknight masterpiece: quick to make, family-friendly, and indulgently saucy without a lot of fuss. It’s great for busy evenings when you want comfort food that still feels a little special. If you’d like to compare different takes on this same idea, check this Creamy Chicken and Gnocchi Recipe – Pinch of Yum for a popular version, or try this variation at Creamy Chicken and Gnocchi – Damn Delicious to see another approach. Give it a go, share it with family or friends, and enjoy every creamy, comforting bite.

Creamy Chicken & Gnocchi

Creamy, comforting, and full of juicy chicken and pillowy gnocchi, this dish is a quick weeknight dinner that feels like a hug on a plate.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main

Cuisine American

Servings 4 servings

Equipment

• Mixing Bowl
• Large Skillet

Ingredients

  

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Ingredients

• 2 large chicken breasts, cut into 1-inch cubes, patted dry
• 16 oz potato gnocchi, store-bought
• 1 cup heavy cream, room temperature
• 1 cup chicken broth, low-sodium preferred
• 1 cup grated Parmesan cheese, freshly grated if possible
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/2 cup all-purpose flour, for dredging
• 2 tablespoons minced garlic, fresh
• 1/3 cup chopped sun-dried tomatoes, packed in oil and drained
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (adjust to taste)

Instructions

 

• In a mixing bowl, combine the all-purpose flour, salt, black pepper, garlic powder, and paprika. Toss the chicken cubes in the seasoned flour until well coated, shaking off excess.
• Heat olive oil and butter in a large skillet over medium-high heat. Add the floured chicken in a single layer and cook for 4–5 minutes per side, until golden and cooked through (internal temperature 165°F). Remove chicken from skillet and set aside.
• In the same skillet, reduce heat to medium and add minced garlic. Cook until fragrant, about 30–60 seconds, stirring constantly.
• Pour in chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Stir in grated Parmesan cheese until the sauce is smooth and creamy.
• Stir in chopped sun-dried tomatoes, dried oregano, dried thyme, and red pepper flakes. Let the sauce gently simmer for 2–3 minutes.
• Add the gnocchi directly to the skillet. Cover and cook for 2–3 minutes, stirring once, until the gnocchi are soft and tender.
• Return the cooked chicken to the skillet and toss everything together until hot and well coated in the creamy sauce. Serve immediately with extra Parmesan sprinkled on top.

Notes

For best results, use freshly grated Parmesan and avoid overcrowding the pan when searing chicken. Adjust seasoning to taste.

Keyword Easy

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