Creamy Pesto Gnocchi with Chicken (Printable)

Golden gnocchi and chicken in a velvety basil pesto cream sauce. A satisfying Italian-inspired dinner ready in just 35 minutes.

# What You’ll Need:

→ Chicken

01 - 2 boneless skinless chicken breasts (approximately 14 ounces), 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 ounces 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
13 - Extra grated Parmesan cheese

# Directions:

01 - Season the chicken cubes evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, ensuring all pieces are coated.
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 set aside.
03 - In the same skillet, add 2 tablespoons butter. Once melted, add gnocchi in an even layer. Sauté for 5 to 6 minutes, stirring occasionally, until golden and crisp on the outside.
04 - Add 3 cloves minced garlic 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. Mix continuously until the sauce is smooth, creamy, and well-combined.
07 - Return cooked chicken to the skillet, tossing everything to coat evenly in the sauce. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Serve immediately while hot, garnished with fresh basil leaves and extra grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • The gnocchi gets this incredible crispy exterior while staying pillowy soft inside, creating the most satisfying texture contrast
  • Everything cooks in one pan, meaning maximum flavor development and minimum cleanup—my absolute favorite kind of dinner
02 -
  • Overcrowding the pan when searing chicken will steam instead of brown—work in two batches if your skillet is smaller than 12 inches
  • Don't rush the gnocchi crisping step—those golden edges are what transforms this from good to absolutely crave-worthy
03 -
  • Let the cream come to room temperature before adding to prevent curdling
  • Use a microplane for the Parmesan—finely grated cheese melts more smoothly into the sauce
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