Creamy Pesto Gnocchi with Chicken (Print Version)

Golden gnocchi and chicken in a creamy pesto sauce—an easy Italian weeknight favorite bursting with flavor.

# What You 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 cheese

# How To Make It:

01 - Season chicken cubes with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 5 to 7 minutes until golden brown and cooked through. Remove from skillet and set aside.
03 - Add butter to the same skillet. Once melted, add gnocchi and sauté for 5 to 6 minutes, stirring occasionally, until golden and crisp on the outside.
04 - Add minced garlic and cook for 1 minute until fragrant.
05 - Pour in heavy cream and bring to a gentle simmer, stirring to deglaze the pan.
06 - Stir in pesto and Parmesan cheese until the sauce is smooth and creamy.
07 - Return cooked chicken to the skillet, tossing everything to coat evenly in sauce. Taste and season with additional salt and pepper if needed.
08 - Serve hot, garnished with fresh basil and extra Parmesan cheese.

# Expert Advice:

01 -
  • Everything comes together in one skillet, meaning less cleanup and more time on the couch
  • The contrast between crispy gnocchi edges and silky cream sauce hits every comfort craving
  • It looks impressive enough for company but takes barely 35 minutes from start to finish
02 -
  • Do not overcrowd the pan when cooking the gnocchi or they will steam instead of crisp
  • The sauce thickens quickly as it cools, so have your serving dishes ready
  • Reserve a splash of pasta water if you prefer a looser sauce, though this dish is meant to be rich and coating
03 -
  • Use a well-seasoned cast iron skillet for the best browning on both chicken and gnocchi
  • Let the pan get properly hot before adding ingredients to ensure that gorgeous caramelization
  • Taste the sauce before adding extra salt since both pesto and Parmesan are naturally salty
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