Creamy Pesto Gnocchi with Chicken (Print Version)

Tender pan-crisped gnocchi in rich pesto cream sauce with juicy chicken bites. Easy Italian comfort in 35 minutes.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (14 oz), 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 oz 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
10 - 1/4 cup grated Parmesan cheese
11 - Salt and black pepper to taste

→ Garnish

12 - Fresh basil leaves
13 - Extra grated Parmesan cheese

# How To Make:

01 - Season chicken cubes with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and sauté for 5–7 minutes until golden brown and cooked through. Transfer to a plate.
03 - Add butter to the same skillet over medium heat. Once melted, add gnocchi and sauté for 5–6 minutes, stirring occasionally, until golden and crispy on the exterior.
04 - Add minced garlic to the gnocchi and cook for 1 minute until fragrant.
05 - Pour heavy cream into the skillet and bring to a gentle simmer while stirring to deglaze the pan.
06 - Stir in basil pesto and grated Parmesan cheese, mixing until the sauce achieves a smooth and creamy consistency.
07 - Return cooked chicken to the skillet and toss all ingredients to ensure even coating with sauce. Taste and adjust seasoning with salt and pepper as needed.
08 - Transfer to serving dishes and garnish with fresh basil leaves and additional Parmesan cheese.

# Expert Advice:

01 -
  • The way the crispy gnocchi edges soak up that velvety sauce is pure magic
  • It comes together in under 40 minutes but tastes like a restaurant meal
  • The leftovers reheat beautifully for lunch the next day
02 -
  • Skip boiling the gnocchi, pan-frying them gives you those irresistible crispy edges
  • The sauce thickens quickly off the heat, so remove from heat once it coats the back of a spoon
  • Room temperature cream helps prevent curdling when added to the hot pan
03 -
  • Let the pan get properly hot before adding chicken for the best browning
  • Use freshly grated Parmesan for the smoothest sauce texture
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