This Creamy Chicken and Gnocchi recipe is pure comfort food with tender chicken, soft gnocchi, and sun-dried tomatoes in a rich Parmesan cream sauce. It's on the table in under 30 minutes.
You will LOVE this Chicken and Gnocchi.
I first made this Creamy Chicken and Gnocchi recipe on a random Tuesday night when I was craving something cozy but didn't want to spend hours in the kitchen. Let me tell you, the combination of flavors and the Parmesan sauce is absolutely irresistible! It has the flavors people love from “Marry Me Chicken” but as a pasta! It's fun and a little different but still approachable for picky eaters–my family literally scraped the pan clean! Also, it's on the table in 30 minutes, which just can't be beat! We love to serve it with homemade baguettes and a green salad.
Try more 30-minute meals, like Creamy Tomato Tortellini, Chicken Avocado Wrap, Peanut Noodles, Mongolian Noodles, or Lemon Chicken Pasta!
How to make Creamy Chicken and Gnocchi:
Cook Gnocchi and Chicken: Follow the instructions on the gnocchi package, or I personally like to sauté my gnocchi in some butter until it's golden on both sides. Season chicken with salt, pepper, and garlic powder then sear in some oil for 5-6 minutes per side, or until cooked through. If your chicken breasts are thick, I recommend butterflying them first. Remove chicken to a plate and cover to keep warm.
Make Sauce: In the same pan, melt butter then sauté garlic for 30 seconds and mix in flour, until smooth. Pour in broth, Italian seasoning, crushed red pepper, and sundried tomatoes and cook until the sauce has thickened. Lower heat and stir in milk, cream, and parmesan cheese.
Combine and Serve: Add chicken and gnocchi to sauce and stir to coat everything. Stir in fresh basil and garnish with extra parmesan and basil, if desired. Serve creamy chicken gnocchi immediately.
Creamy Chicken and Gnocchi
Ingredients
- 2 Tablespoons olive oil
- 3 boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 3 cloves garlic , minced
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 1/2 cups chicken broth
- ½ cup sun-dried tomatoes , drained and chopped
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- ½ cup milk
- ½ cup cream
- 1 cup grated Parmesan cheese
- 1 lb gnocchi
- 1/4 cup fresh sliced basil leaves , plus more for garnish, if desired
Instructions
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Cook gnocchi according to package instructions. Optional: sauté in butter until golden gnocchi is golden on both sides.1 lb gnocchi
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Cook chicken: Season chicken breasts on both sides with salt, pepper and garlic powder. Sear in oil 5–6 min per side until golden and cooked through (165 degrees F). Remove to a plate to rest and then chop into bite-size pieces. Consider butterflying the chicken breasts if they’re overly thick.2 Tablespoons olive oil, 3 boneless skinless chicken breasts, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder
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Make sauce: To the same pan, add butter and allow to melt. Add garlic and sauté for 30 for seconds. Stir in flour until smooth. Add broth, Italian seasoning, crushed red pepper and sundried tomatoes and cook until sauce has thickened. Lower heat and stir in milk, cream and Parmesan cheese.3 cloves garlic, 2 Tablespoons butter, 2 Tablespoons flour, 1 ½ cups chicken broth, ½ cup sun-dried tomatoes, 1 teaspoon Italian seasoning, ¼ teaspoon crushed red pepper flakes (optional), ½ cup milk, ½ cup cream, 1 cup grated Parmesan cheese
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Combine: Add chicken and gnocchi to sauce. Stir in fresh basil.
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Serve garnished with extra parm and basil, if desired.¼ cup fresh sliced basil leaves
Nutrition
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