Save The first time I made this, I was snowed in with nothing but shelf-stable gnocchi, some chicken thighs, and a jar of pesto I'd been saving. My husband took one bite and actually asked if we could have it again the next night. Now it's our go-to when we need something that feels like a restaurant meal but comes together in the time it takes to set the table.
Last winter, my sister came over after a terrible week at work. I put this on the table, and she just closed her eyes for a full minute after the first bite. That's when I knew this wasn't just dinner—it was a hug in a skillet.
Ingredients
- 2 boneless skinless chicken breasts: Cut into even cubes so everything cooks at the same speed, no dry bits or raw spots
- 1/2 teaspoon kosher salt: Season the chicken generously before cooking, it's your only chance to build flavor from the inside out
- 1/4 teaspoon black pepper: Freshly ground makes a difference you can taste
- 1 tablespoon olive oil: Just enough to get a good sear without making the dish greasy
- 500 g store-bought potato gnocchi: Shelf-stable works perfectly here, no need to hunt down fresh
- 2 tablespoons unsalted butter: This adds richness and helps the gnocchi get those gorgeous crispy edges
- 3 cloves garlic minced: Don't skip this, it blooms in the hot butter and perfumes the whole dish
- 1 cup heavy cream: Creates that luscious restaurant-quality sauce base
- 1/2 cup basil pesto: Homemade is lovely but a good jarred brand works perfectly
- 1/4 cup grated Parmesan cheese: Use the good stuff you grate yourself, not the shaker can
Instructions
- Season the chicken:
- Sprinkle the salt and pepper over the cubed chicken, tossing to coat every piece evenly
- Sear the chicken:
- Heat the olive oil in a large skillet over medium-high heat, add the chicken in a single layer, let it develop a golden crust undisturbed for 2-3 minutes before flipping
- Crisp the gnocchi:
- Add the butter to the same skillet, then drop in the gnocchi and let them sizzle, stirring only occasionally so they get golden and crispy on at least two sides
- Bloom the garlic:
- Scatter the minced garlic into the pan and stir for just 60 seconds until fragrant, taking care not to let it brown or turn bitter
- Build the sauce:
- Pour in the heavy cream and use your spoon to scrape up any browned bits stuck to the bottom of the pan, let it come to a gentle bubble
- Add the magic:
- Stir in the pesto and Parmesan, swirling until the sauce turns a beautiful pale green and becomes velvety smooth
- Bring it all together:
- Return the chicken to the skillet and toss everything until coated, taste and add more salt or pepper if it needs a little something
Save My youngest daughter usually picks around green stuff in her food, but she licked her plate clean. She called it 'the fancy pasta' and now requests it for special occasions like report card day.
Making It Your Own
Sometimes I throw in a handful of cherry tomatoes during the last two minutes of cooking, they burst and add little pockets of sweetness. Spinach works beautifully too, just stir it in at the very end so it wilts but doesn't turn mushy.
What To Serve With It
A crisp green salad with lemon vinaigrette cuts through the richness perfectly. If you're feeling extra indulgent, garlic bread is never a mistake here, but honestly, this dish is satisfying enough to stand on its own.
Wine Pairing Notes
Something acidic and bright balances the creamy sauce beautifully. I've found the perfect match is usually waiting in my glass while I cook.
- Pinot Grigio brings crisp citrus notes that wake up the palate
- Sauvignon Blanc has enough acidity to cut through the cream without competing
- A light Italian red like Chianti works if you prefer red wine with dinner
Save Gather the people you love and put this on the table tonight.
Recipe Q&A
- → Can I use fresh gnocchi instead of store-bought?
Yes, fresh gnocchi works beautifully and cooks faster. Reduce the sauté time to 3-4 minutes since fresh gnocchi requires less crisping than frozen varieties. The texture will be slightly softer but equally delicious.
- → How do I make the sauce creamier without heavy cream?
Substitute half-and-half or whole milk for a lighter version, though the sauce will be less rich. You can also add a splash of reserved pasta water to achieve the right consistency and help the pesto blend smoothly.
- → What's the best way to avoid gnocchi becoming mushy?
Don't overcook the gnocchi before sautéing. Use frozen gnocchi and pan-sear them directly without boiling first. This creates the desired crispy exterior while keeping the interior tender. Stir occasionally to ensure even browning.
- → Can I prepare this dish ahead of time?
Cook the chicken in advance and refrigerate. Prepare the sauce separately. Before serving, reheat gently and combine freshly pan-crisped gnocchi with the warmed sauce and chicken. This prevents the gnocchi from becoming soggy.
- → What wine pairs well with this dish?
A crisp Pinot Grigio or Sauvignon Blanc complements the pesto and cream sauce beautifully. The acidity cuts through the richness while enhancing the herbaceous basil flavors. Avoid heavily oaked whites that might overpower the delicate sauce.
- → How can I make this vegetarian?
Simply omit the chicken and sauté mushrooms—cremini, button, or a mix—until golden brown. Cook for 6-7 minutes until they release their moisture and develop color. This provides similar hearty texture and umami depth.