Description
This creamy chicken and gnocchi recipe combines tender chicken pieces, pillowy potato gnocchi, and a rich, flavorful sauce made with garlic, chicken stock, heavy cream, and Parmesan cheese. Enhanced with smoked paprika, sundried tomatoes, and fresh spinach, it’s a comforting one-pan meal perfect for a quick weeknight dinner.
Ingredients
Scale
Chicken
- 1 Tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into ¾-inch pieces
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
Sauce
- 2 Tablespoons salted butter
- 1 teaspoon minced garlic
- 1 cup unsalted chicken stock
- 1 cup heavy whipping cream
Main Ingredients
- 1 package (16 ounces) potato gnocchi
- 1 teaspoon smoked paprika
- â…“ cup sundried tomatoes, chopped
- ½ cup grated Parmesan cheese
- 1 ½ cup baby spinach leaves
Instructions
- Cook the chicken: Heat olive oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces and season with Italian seasoning, salt, and pepper. Cook for about 6 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F. Transfer chicken to a plate, cover, and set aside.
- Prepare the sauce base: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 20 seconds until fragrant, being careful not to burn it.
- Deglaze the pan: Pour in the chicken stock and use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet. These bits add rich flavor to the sauce.
- Add cream and gnocchi: Stir in the heavy cream, then add the potato gnocchi. Allow the mixture to simmer gently for about 5 minutes, stirring occasionally, until the sauce slightly thickens and the gnocchi are tender.
- Incorporate additional flavors: Reduce the heat to medium-low. Stir in smoked paprika, chopped sundried tomatoes, and grated Parmesan cheese until fully combined and smooth.
- Add spinach: Toss in the baby spinach leaves and stir until they wilt into the sauce. If the sauce feels too thick, add a splash of water to loosen it to your desired consistency.
- Combine chicken and serve: Return the cooked chicken to the skillet and stir to coat it with the creamy sauce. Remove from heat and serve immediately for best flavor and texture.
Notes
- Use fresh or refrigerated potato gnocchi for best texture; avoid frozen unless specified.
- For extra smoky flavor, you may add a pinch more smoked paprika.
- To lighten the dish, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Ensure chicken is fully cooked to an internal temperature of 165°F for safety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
