Creamy Pesto Gnocchi with Chicken

The first time I made this dish, I was racing against a Tuesday evening deadline, starving after a chaotic day at work. I had chicken defrosted, a shelf-stable package of gnocchi in the pantry, and a jar of pesto tucked behind the olive oil. Within thirty minutes, my kitchen smelled like an Italian trattoria, and I was spooning sauce straight from the pan like nobody was watching.

Last month, my sister dropped by unexpectedly while I had this bubbling away on the stove. She took one bite of those crispy, pan-seared gnocchi pillows and literally asked if I had been hiding culinary school training from her for years. The way the pesto cream clings to every crevice of the chicken and gnocchi makes it feel like something from a restaurant, not a throw-together weeknight meal.

Ingredients

• Chicken breasts: Cutting them into uniform one-inch cubes ensures everything cooks at the same speed and stays tender
• Potato gnocchi: Store-bought works perfectly here, and pan-frying them first creates that irresistible crispy exterior
• Heavy cream: Creates the luscious base, though you can use half-and-half for something lighter
• Basil pesto: Homemade is wonderful but jarred works beautifully when you are short on time
• Unsalted butter: Essential for getting those gnocchi golden and adding richness to the sauce
• Garlic: Freshly minced gives you that fragrant backbone that makes the whole dish sing
• Parmesan cheese: Adds salty, nutty depth that ties everything together

Instructions

Season and sear the chicken:

Sprinkle the cubes generously with salt and pepper, then let them sizzle in hot olive oil until they develop a beautiful golden brown crust on all sides.

Crisp the gnocchi:

Melt butter in the same pan and add your gnocchi, letting them cook undisturbed for a couple minutes before flipping so they get gorgeously browned and textured.

Build the sauce base:

Toss in the minced garlic for just a minute until it becomes fragrant, then pour in the heavy cream while scraping up any flavorful browned bits from the bottom of the pan.

Bring it all together:

Stir in the pesto and Parmesan until the sauce turns silky smooth, then return the chicken to the pan and toss everything until coated in that gorgeous green-speckled cream.

Save Pin

This recipe has become my go-to when friends need a pick-me-up dinner. There is something about the combination of crispy, creamy, and savory that feels like a hug on a plate, plus it looks impressive without requiring any actual technique beyond basic pan skills.

Making It Your Own

Once you have the basic technique down, this recipe is incredibly forgiving. I have added sun-dried tomatoes, spinach, or even roasted red peppers when my vegetable drawer needed clearing out. The sauce is versatile enough to handle extra ingredients without losing its character.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the richness beautifully, while a Sauvignon Blanc brings bright acidity that balances the creamy elements. The herbal notes in both wines complement the basil in the pesto without competing, making each bite feel intentional and complete.

Leftover Secrets

If you somehow end up with extra portions, they reheat surprisingly well. The gnocchi will soften slightly but that pesto cream sauce keeps everything moist and flavorful.

• Add a splash of cream when reheating to bring the sauce back to life
• Store in individual containers for quick work lunches
• The flavors actually deepen overnight, making it even better the next day

Save Pin

Whether it is a hectic Tuesday or a lazy Friday, this dish has never let me down. Sometimes the simplest comfort food is exactly what we need.

Recipe Questions

→ Can I make this dish vegetarian?

Yes, simply omit the chicken and add sautéed mushrooms or extra vegetables like bell peppers and zucchini for a hearty vegetarian version.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream to restore the sauce's creamy texture.

→ Can I use homemade gnocchi?

Absolutely! Fresh homemade gnocchi works wonderfully. Just cook it according to your recipe before pan-frying for that crispy exterior.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or Sauvignon Blanc complements the rich cream sauce and pesto flavors beautifully, cutting through the richness.

→ Can I make the sauce lighter?

Yes, substitute half-and-half or whole milk for the heavy cream. The sauce will be slightly less rich but still delicious and creamy.

→ Is store-bought pesto acceptable?

Store-bought pesto works perfectly fine for this quick weeknight meal. If you have time, homemade pesto will provide even fresher basil flavor.