Creamy Pesto Gnocchi with Chicken (Print)

Pan-crisped gnocchi in creamy pesto sauce with tender chicken cubes. An easy, flavorful Italian main dish for weeknight dinners.

# What you'll need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (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 chicken cubes with kosher salt and black pepper, ensuring even coverage.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 5-7 minutes until golden brown and cooked through. Transfer to a plate and set aside.
03 - In the same skillet, add butter and allow to melt. Add gnocchi and sauté for 5-6 minutes, stirring occasionally, until golden and crispy on the exterior.
04 - Add minced garlic to the skillet and cook for 1 minute until aromatic.
05 - Pour in heavy cream and bring to a gentle simmer, stirring to deglaze the pan and incorporate browned bits.
06 - Stir in basil pesto and grated Parmesan, mixing until the sauce achieves a smooth and creamy consistency.
07 - Return the cooked chicken to the skillet and toss all components until evenly coated in sauce. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Transfer to serving plates and garnish with fresh basil leaves and additional Parmesan cheese. Serve immediately while hot.

# Expert Tips:

01 -
  • The way the crispy gnocchi edges catch all that velvety sauce is something dreams are made of
  • It comes together so fast you'll be eating before the delivery guy would have arrived
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Don't crowd the pan when searing chicken or it will steam instead of brown, work in batches if needed
  • Resist the urge to stir the gnocchi too frequently, they need contact time with the hot pan to get crispy
  • The sauce will thicken as it stands off the heat, so don't worry if it looks slightly thin in the pan
03 -
  • Let the skillet get properly hot before adding the chicken, listen for that sizzle
  • Grate your own Parmesan, pre-grated cheese has anti-caking agents that prevent smooth melting
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