Creamy Pesto Gnocchi with Chicken (Printable)

Golden gnocchi and chicken in a velvety basil pesto cream sauce with Parmesan.

# Required Ingredients:

→ 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

# Directions:

01 - Season the chicken cubes evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, coating all pieces thoroughly.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken and sauté for 5 to 7 minutes until golden brown and cooked through. Transfer chicken to a plate and reserve.
03 - In the same skillet, melt 2 tablespoons butter. Add gnocchi in a single layer and sauté for 5 to 6 minutes, stirring occasionally, until golden and crisp on the outside.
04 - Add 3 minced garlic cloves to the skillet and cook for 1 minute until fragrant, being careful not to burn.
05 - Pour in 1 cup heavy cream and bring to a gentle simmer, stirring to deglaze the pan and incorporate any browned bits from the bottom.
06 - Stir in 1/2 cup basil pesto and 1/4 cup grated Parmesan cheese. Continue mixing until the sauce is smooth, creamy, and well combined.
07 - Return the cooked chicken to the skillet, tossing everything to coat evenly in the sauce. Taste and adjust seasoning with additional salt and pepper if desired. Serve hot, garnished with fresh basil leaves and extra grated Parmesan.

# Expert Suggestions:

01 -
  • This comes together in under 40 minutes but tastes like it simmered all afternoon
  • The way the gnocchi gets golden and crisp while staying pillowy inside is absolute perfection
02 -
  • Never boil the gnocchi firstpan-frying them raw gives you that incredible texture contrast between crisp exterior and fluffy interior
  • Let the cream come to just a gentle simmer, never a rolling boil, or it might separate and become grainy
03 -
  • Do not crowd the pan when cooking the chicken or it will steam instead of brown, work in batches if necessary
  • Let the gnocchi get really golden and almost crispy before adding the garlicthat texture is what makes this dish special
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