Creamy Pesto Gnocchi with Chicken (Printable)

Tender pan-crisped gnocchi tossed in pesto cream sauce with juicy chicken—an irresistible Italian comfort dish ready in 35 minutes.

# What You'll 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, store-bought or homemade
10 - 1/4 cup grated Parmesan cheese
11 - Salt and black pepper to taste

→ Garnish

12 - Fresh basil leaves, optional
13 - Extra grated Parmesan, optional

# Directions:

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. Transfer chicken to a plate and set aside.
03 - In the same skillet, add butter. Once melted, add gnocchi and sauté for 5 to 6 minutes, stirring occasionally, until gnocchi develop a golden, crispy exterior.
04 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
05 - Pour heavy cream into the skillet and bring to a gentle simmer, stirring to deglaze any browned bits from the pan bottom.
06 - Stir in basil pesto and grated Parmesan cheese, mixing until the sauce reaches a smooth, creamy consistency.
07 - Return cooked chicken to the skillet and toss all ingredients to coat evenly in the pesto cream sauce. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Transfer to serving bowls and garnish with fresh basil leaves and extra Parmesan cheese if desired. Serve immediately.

# Expert Tips:

01 -
  • The pan-crisped gnocchi creates these golden crunchy pockets that contrast perfectly with the silky sauce
  • Everything happens in one skillet, which means maximum flavor and minimum cleanup
02 -
  • Skip boiling the gnocchi completely, as pan-frying them straight from the package creates that restaurant-style crispy texture
  • The sauce will continue thickening off the heat, so remove it from the flame while it still looks slightly thinner than you want
03 -
  • Use a heavy skillet or cast iron pan, as the weight helps create the best sear on both chicken and gnocchi
  • Let the pan get properly hot before adding ingredients, or you will end up steaming instead of searing
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