Save The first time I made pesto cream sauce, I was just trying to use up leftover pesto from a weekend dinner party. My roommate walked into the kitchen, took one whiff of the garlic and cream bubbling away, and immediately asked if there was enough for two. That's when I knew this combination was something special.
I made this for my sister on a rainy Tuesday when she needed comfort food after a rough day at work. She took two bites, closed her eyes, and said this was exactly what her soul needed. Now she requests it every time she visits.
Ingredients
- Chicken breasts: Cutting into uniform cubes ensures everything cooks evenly and gets nicely golden
- Potato gnocchi: Store-bought works perfectly here, just dont boil them first
- Heavy cream: Creates that luxurious restaurant-style sauce texture
- Basil pesto: Homemade or store-bought both work, just adjust salt accordingly
- Garlic: Fresh minced garlic makes all the difference in the flavor base
- Parmesan cheese: Adds savory depth and helps thicken the sauce naturally
Instructions
- Season and cook the chicken:
- Season your chicken cubes with salt and pepper, then heat olive oil in a large skillet over medium-high heat. Sauté for 5–7 minutes until golden brown and cooked through, then remove and set aside.
- Crisp the gnocchi:
- In the same skillet, melt butter and add uncooked gnocchi directly to the pan. Sauté for 5–6 minutes, stirring occasionally, until golden and crisp on the outside.
- Build the sauce:
- Add minced garlic and cook for just 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer, stirring to scrape up any browned bits from the pan.
- Combine everything:
- Stir in pesto and Parmesan until smooth and creamy. Return the chicken to the skillet and toss everything to coat evenly. Taste and adjust seasoning if needed.
Save This recipe has become my go-to for dinner parties because it feels fancy but is so incredibly forgiving. I've served it to everyone from my Italian neighbor to my college roommate, and everyone always asks for seconds.
Making It Your Own
Sometimes I add sun-dried tomatoes to the sauce for extra depth, or stir in fresh spinach at the end for some color. My husband loves it with crispy pancetta mixed in, but the original version is still my favorite.
Wine Pairing Magic
A crisp Pinot Grigio cuts through the richness beautifully, but I've also enjoyed it with a light Pinot Noir. The key is something refreshing that won't compete with the bold pesto flavors.
Make-Ahead Tips
You can season and cube the chicken up to a day ahead, store it in an airtight container, and have everything ready to cook. The pesto sauce can also be mixed separately and kept in the fridge.
- Cook the gnocchi just before serving for the best texture
- If sauce gets too thick, splash in a little pasta water to loosen it
- Garnish right before serving so basil stays bright and fresh
Save There's something so satisfying about a dish that comes together this quickly but tastes like you spent hours on it. Enjoy every bite of this comfort food masterpiece.
Recipe FAQs
- → Can I use fresh gnocchi instead of store-bought?
Yes, fresh gnocchi works beautifully and may require slightly less cooking time. Fresh gnocchi typically cooks faster than frozen varieties, so check for doneness around the 3-4 minute mark. Adjust sautéing time accordingly to achieve that desirable golden exterior.
- → What can I substitute for heavy cream?
Half-and-half or whole milk are excellent lighter alternatives, though they'll create a thinner sauce. You can also blend in a tablespoon of cream cheese or Greek yogurt to add richness. For dairy-free options, try oat cream or cashew cream for similar texture.
- → How do I make this dish vegetarian?
Simply replace the chicken with an equal amount of sautéed mushrooms, such as cremini or shiitake varieties. Cook the mushrooms until they release their moisture and develop a golden crust, following the same sautéing technique used for the chicken.
- → Can I prepare this ahead of time?
Cook the components separately and combine just before serving for best results. You can cube and season the chicken earlier in the day, and the pesto cream sauce keeps well in the refrigerator for up to two days. Reheat gently over low heat, adding a splash of cream if needed.
- → What wine pairs well with this dish?
Crisp white wines work beautifully with the pesto and cream sauce. Pinot Grigio and Sauvignon Blanc both complement the Italian flavors and cut through the richness of the dish. Vermentino or Gavi are equally excellent choices.
- → How do I prevent the gnocchi from becoming mushy?
Avoid overcrowding the skillet and sauté in a single layer initially to achieve browning. Don't stir constantly; let the gnocchi sit for 1-2 minutes on each side to develop a crispy exterior. Use a skillet large enough to accommodate everything comfortably.