Creamy Pesto Gnocchi with Chicken

The first time I made this dish, my husband actually stopped mid-bite and asked what restaurant we'd ordered from. There's something about that combination of pan-crisped gnocchi and velvety pesto cream sauce that feels completely restaurant-quality, yet it comes together in under 40 minutes on a Tuesday night. I've since learned it's the crispy edges on the gnocchi that make all the difference—they catch and hold onto that gorgeous sauce in ways boiled potato never could.

Last winter, when my sister came over completely exhausted from a brutal week at work, I made this recipe without telling her what it was. She took one bite and actually got tears in her eyes—sometimes comfort food is just that powerful. Now she requests it every time she visits, and I've learned to double the recipe because leftovers never survive the night.

Ingredients

• Chicken breasts: Cutting into uniform cubes ensures even cooking and lets every forkful get both chicken and gnocchi
• Kosher salt and black pepper: Don't skip seasoning the chicken before cooking—this is your foundation of flavor
• Olive oil: Use this to get a gorgeous sear on the chicken, then build your sauce in those flavorful browned bits
• Potato gnocchi: Store-bought works perfectly here—look for shelf-stable packages in the pasta aisle
• Unsalted butter: Adds richness to the sauce base without making it too salty
• Garlic: Freshly minced gives you the best aromatic punch—jarred garlic can taste bitter
• Heavy cream: Creates that luxurious restaurant-style sauce that clings beautifully to the gnocchi
• Basil pesto: Homemade is wonderful, but a good quality store-bought version makes this recipe incredibly weeknight-friendly
• Grated Parmesan: Adds nutty, salty depth and helps thicken the cream sauce

Instructions

Season and sear the chicken:

Pat the chicken cubes dry with paper towels, season generously with salt and pepper, then cook in hot oil until deeply golden on all sides and cooked through. Transfer to a plate and don't wipe the pan—those browned bits are pure gold.

Crisp the gnocchi:

Melt butter in the same skillet and add gnocchi in an even layer. Let them sizzle undisturbed for a couple minutes before tossing, continuing until most pieces have golden brown crispy edges.

Build the sauce:

Add garlic to the pan and stir for just 30 seconds until fragrant, then pour in cream and bring to a gentle bubble while scraping up any flavorful bits from the bottom.

Finish with pesto and cheese:

Stir in the pesto and Parmesan until the sauce is smooth and glossy, then return the chicken and any accumulated juices to the pan. Taste and add more salt or pepper if needed—this is your last chance to adjust the seasoning.

Pin

This recipe became my go-to for new parents, friends recovering from surgery, or anyone who just needs a serious hug in a bowl. Something about that creamy pesto sauce feels like being wrapped in a warm blanket.

Making It Lighter

Half-and-half or whole milk work beautifully if you're watching calories, though the sauce won't be quite as luxurious. I've also successfully used cauliflower gnocchi for a lower-carb version—just reduce the cream slightly since cauliflower gnocchi releases more moisture than potato.

Wine Pairings

A crisp Pinot Grigio cuts through the richness beautifully, but honestly, I often just open whatever white wine I used to deglaze the pan. Something bright and acidic balances the heavy cream sauce perfectly.

Make-Ahead Tips

You can cube and season the chicken up to a day in advance, storing it in an airtight container in the refrigerator. The sauce also reheats surprisingly well—just add a splash of cream when warming it up to restore that silky texture.

• Cook the gnocchi slightly less if planning to reheat, as they'll continue softening in the sauce
• Store leftovers in the refrigerator for up to three days
• Avoid freezing—the cream sauce can separate when thawed

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Some recipes are just meant to be shared, and this one always brings people back for seconds. Enjoy every bite.

Recipe FAQs

→ Can I use homemade gnocchi instead of store-bought?

Absolutely. Homemade potato gnocchi works wonderfully—just be gentle when tossing to prevent breaking. Fresh gnocchi may cook slightly faster than shelf-stable varieties, so adjust crisping time accordingly and watch closely to avoid overcooking.

→ How can I make this dish vegetarian?

Replace the chicken with sautéed mushrooms, spinach, or sun-dried tomatoes. Cremini or portobello mushrooms work particularly well as they provide a meaty texture and umami flavor that complements the creamy pesto sauce beautifully.

→ Can I freeze the leftovers?

The sauce can separate when frozen and reheated, affecting texture. For best results, store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of cream or milk to restore consistency. The gnocchi may soften slightly but will remain delicious.

→ What type of pesto works best?

Traditional basil pesto with pine nuts, garlic, Parmesan, and olive oil delivers classic flavor. You can also experiment with arugula pesto for a peppery kick or sun-dried tomato pesto for deeper, sweeter notes. Both homemade and high-quality store-bought versions work excellently.

→ How do I prevent the sauce from curdling?

Keep the heat at a gentle simmer rather than a rolling boil when adding cream. Stir continuously and avoid high heat once the dairy is incorporated. If using reduced-fat cream, it may be more prone to separating—full-fat heavy cream provides the most stable results.

→ What vegetables can I add to this dish?

Cherry tomatoes, peas, or roasted red peppers blend seamlessly into the creamy sauce. For added greens, stir in fresh baby spinach during the last minute of cooking—it wilts quickly and adds color without overpowering the pesto flavor.