Description
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.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 2g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 125mg
