Creamy Pesto Gnocchi with Chicken (Printable)

Pan-crisped gnocchi with juicy chicken in a rich pesto cream sauce. Ready in 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

# How To Make It:

01 - Season the chicken cubes with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, coating evenly.
02 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and sauté for 5-7 minutes until golden brown and cooked through. Remove chicken 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 to the skillet and cook for 1 minute until fragrant, being careful not to burn.
05 - Pour in heavy cream and bring to a gentle simmer, stirring to deglaze the pan and incorporate any browned bits.
06 - Stir in pesto and Parmesan cheese; mix until sauce is smooth and creamy and cheese has melted.
07 - Return cooked chicken to the skillet, tossing everything to coat evenly in sauce. Taste and season with additional salt and pepper if needed. Serve hot, garnished with fresh basil and extra Parmesan.

# Expert Advice:

01 -
  • The way the gnocchi gets golden and crisp in butter before swimming in that velvety sauce is honestly next level comfort food
  • Everything happens in one skillet, which means maximum flavor and minimum cleanup on busy nights
02 -
  • Do not crowd the pan when searing the chicken or it will steam instead of getting that caramelized crust
  • Let the gnocchi get properly crispy before adding the liquid, or they will turn gummy instead of maintaining their texture
03 -
  • Use room temperature cream to prevent it from separating when it hits the hot pan
  • Grate your Parmesan fresh instead of using pre-grated cheese for the smoothest sauce texture
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