This creamy chicken pesto gnocchi brings together tender chicken, soft potato gnocchi, and a rich, velvety pesto sauce. It’s a quick, comforting dish packed with fresh basil flavors and comes together effortlessly in one pan, making it perfect for busy weeknights or cozy dinners at home.
Why You’ll Love This Recipe
This dish is wonderfully creamy, flavorful, and satisfying. It requires minimal ingredients, cooks in under 20 minutes, and delivers a restaurant-quality meal without any fuss. Everything comes together in one skillet, making cleanup just as easy as preparation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
2 chicken breasts, diced
1 tablespoon butter
3 cloves garlic, minced
¼ cup pesto
1 cup heavy cream
¼ cup chicken broth
1.1 pound uncooked potato gnocchi
½ cup grated parmesan cheese
¼ cup basil leaves
Salt and pepper, to taste
Directions
Heat a high-sided skillet or Dutch oven over high heat. Add the olive oil, then add the diced chicken. Cook for 2 minutes to lightly brown the chicken.
Reduce the heat to low and add the butter and minced garlic. Stir for 30 seconds until fragrant.
Add the pesto and stir to combine.
Pour in the heavy cream and chicken broth. Mix well and bring the sauce to a gentle simmer.
Add the potato gnocchi, cover the pan, and cook for 5 minutes over medium-low heat.
Uncover the skillet, give everything a good stir, and cook for another 2 minutes.
Add the grated parmesan cheese, stir until melted and incorporated, then remove the pan from the heat.
Stir in the fresh basil leaves.
Taste and season with salt and pepper as needed. Serve immediately.
Servings and timing
This recipe makes 4 servings.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Variations
Use chicken thighs instead of chicken breasts for a richer flavor.
Replace the chicken with cooked leftover chicken; add it during the last 2 minutes to warm through.
Substitute chicken with shrimp, adding them during the final 2 minutes.
Swap basil pesto for sun-dried tomato, artichoke, broccoli, or kale pesto.
Stir in fresh spinach during the last minute for added greens.
For a crispy topping, sprinkle mozzarella or provolone with breadcrumbs and broil for a few minutes in an oven-safe skillet.
Storage/Reheating
Refrigeration: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm gently on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce.
Freezing: Not recommended, as the cream sauce may separate and gnocchi can become mushy after thawing.
FAQs
Can I use frozen gnocchi for this recipe?
Yes, frozen gnocchi works well. Add an extra 1–2 minutes to the covered cooking time.
Can I substitute the heavy cream?
For the same creamy texture, stick to heavy cream. Lighter creams may result in a thinner sauce.
What type of pesto works best?
Any basil pesto you enjoy will work. Homemade or store-bought are both great options.
Can I make this recipe vegetarian?
Yes, replace the chicken with vegetables like mushrooms, zucchini, or spinach, and use vegetable broth.
How can I thicken the sauce?
The parmesan naturally thickens the sauce. If needed, simmer uncovered for 1–2 minutes longer.
Can I prepare the chicken in advance?
Absolutely. Cooked chicken can be added during the last few minutes to heat through.
Will gluten-free gnocchi work?
Yes. Use your preferred gluten-free gnocchi and follow the same cooking instructions.
What can I use instead of parmesan?
Grana Padano or pecorino romano are good substitutes.
Can I add vegetables to this dish?
Yes, spinach, peas, or cherry tomatoes make great additions.
How do I keep the garlic from burning?
Cook it over low heat and have the pesto ready to add immediately once the garlic becomes fragrant.
Conclusion
Creamy chicken pesto gnocchi is the perfect weeknight dinner: fast, satisfying, and full of comforting flavors. With simple ingredients and one-pan convenience, it’s a dish you’ll turn to again and again whenever you need something delicious in minutes. Enjoy every creamy, herb-filled bite.
Creamy Chicken Pesto Gnocchi is a quick and comforting one-pan meal made with tender chicken, soft potato gnocchi, and a velvety pesto cream sauce. It’s full of fresh basil flavor and perfect for busy weeknights.
Ingredients
1 tablespoon olive oil
2 chicken breasts, diced
1 tablespoon butter
3 cloves garlic, minced
¼ cup pesto
1 cup heavy cream
¼ cup chicken broth
1.1 pound uncooked potato gnocchi
½ cup grated parmesan cheese
¼ cup basil leaves
Salt and pepper, to taste
Instructions
Heat a high-sided skillet or Dutch oven over high heat. Add the olive oil, then the diced chicken. Cook for 2 minutes to lightly brown.
Reduce heat to low. Add the butter and garlic. Stir for 30 seconds until fragrant.
Add the pesto and stir to combine.
Pour in heavy cream and chicken broth. Stir well and bring to a gentle simmer.
Add the potato gnocchi, cover, and cook over medium-low heat for 5 minutes.
Uncover, stir, and cook for another 2 minutes until gnocchi is tender and sauce thickens.
Add parmesan cheese and stir until melted and incorporated. Remove from heat.
Stir in fresh basil leaves.
Season with salt and pepper to taste. Serve immediately.
Notes
Use chicken thighs for a juicier option.
Frozen gnocchi works—just increase cook time slightly.
Don’t boil gnocchi separately—let it cook in the sauce for best texture.
Add spinach, peas, or cherry tomatoes for extra veggies.
Leftovers reheat best with a splash of cream or broth.
