Creamy Pesto Gnocchi with Chicken (Printable)

Crispy gnocchi and tender chicken in a velvety basil pesto cream sauce—an Italian-inspired comfort perfect for busy weeknights.

# 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
10 - 1/4 cup grated Parmesan cheese
11 - Salt and black pepper, to taste

→ Garnish

12 - Fresh basil leaves
13 - Extra grated Parmesan

# Directions:

01 - Season chicken cubes evenly with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and sauté for 5–7 minutes until golden brown and cooked through. Remove from skillet and set aside.
03 - In the same skillet, melt butter. Add gnocchi and sauté for 5–6 minutes, stirring occasionally, until golden and crisp on the outside.
04 - Stir in 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 and incorporate any browned bits.
06 - Stir in basil pesto and grated Parmesan until sauce is smooth and creamy.
07 - Return cooked chicken to the skillet, tossing everything to coat evenly. Adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh basil and extra Parmesan.

# Expert Advice:

01 -
  • The crispy gnocchi texture is a total game changer you never knew you needed
  • Everything cooks in one pan so cleanup is almost non existent
  • The sauce comes together in minutes but tastes like it simmered for hours
02 -
  • Letting the gnocchi get golden and crisp before adding any liquid is crucial for texture
  • The sauce will thicken as it sits off the heat so do not over reduce it in the pan
03 -
  • Use a large skillet so the gnocchi can spread out and crisp instead of steam
  • Grate your own Parmesan because pre shredded has anti caking agents that prevent smooth melting
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