Why You’ll Love This Creamy Pesto Chicken Gnocchi Recipe
This Creamy Pesto Chicken Gnocchi offers pure comfort in every bite. It is a dish that effortlessly combines tender chicken, pillowy gnocchi, and a luscious, vibrant pesto cream sauce. You will appreciate how quickly it comes together, making it an ideal choice for busy weeknights.
Despite its speed, this Creamy Pesto Chicken Gnocchi tastes like you spent hours in the kitchen. Its rich, savory flavors are balanced by the fresh brightness of basil pesto. Furthermore, it is a versatile meal, easily adaptable to different tastes and dietary needs.
The creamy texture of the sauce clings beautifully to the soft gnocchi and juicy chicken, ensuring a satisfying experience. You can even prepare some elements ahead of time, simplifying dinner preparations even further. This recipe is a true crowd-pleaser, perfect for families or entertaining guests.
Simply put, this Creamy Pesto Chicken Gnocchi will become a staple in your meal rotation.
Ingredients You’ll Need
Gathering your ingredients for this delightful Creamy Pesto Chicken Gnocchi is the first step to a fantastic meal. Quality ingredients truly make a difference in this simple dish.
* 2 tablespoons olive oil
* 1.5 pounds boneless, skinless chicken breast or thighs, cut into 1-inch cubes
* 1 teaspoon garlic powder
* ½ teaspoon onion powder
* Salt and freshly ground black pepper, to taste
* 1 medium yellow onion, finely diced
* 3 cloves garlic, minced
* 2 (16-ounce) packages potato gnocchi (shelf-stable or refrigerated)
* 1 cup chicken broth (low sodium)
* 1 cup heavy cream
* ½ cup prepared basil pesto (store-bought or homemade)
* ½ cup grated Parmesan cheese, plus more for serving
* ¼ cup fresh basil leaves, chopped, for garnish
* 1 tablespoon fresh lemon juice (optional, for brightness)
Substitutions & Variations
This Creamy Pesto Chicken Gnocchi is wonderfully adaptable. Feel free to experiment with these ideas to suit your preferences or what you have on hand.
For the Chicken:
* Shrimp: For a seafood twist, use 1 pound of medium-sized shrimp. Cook them quickly until pink, then remove from the pan before making the sauce. Add them back in at the end.
* Turkey: Leftover cooked turkey or ground turkey works beautifully. If using ground turkey, brown it with the onion and garlic.
* Vegetarian Option: Omit the chicken entirely.
Add cannellini beans or chickpeas for protein, or load up on extra vegetables. This creates a delicious creamy pesto gnocchi.
For the Gnocchi:
* Whole Wheat Gnocchi: A healthier alternative with a slightly nuttier flavor.
* Cauliflower Gnocchi: A great low-carb option, available in the frozen aisle.
* Sweet Potato Gnocchi: Adds a lovely sweetness and vibrant color.
* Pasta: If gnocchi is unavailable, any short pasta like penne, fusilli, or farfalle works well for a creamy chicken and pesto pasta dish.
For the Pesto:
* Homemade Pesto: If you have fresh basil, nuts, Parmesan, garlic, and olive oil, homemade pesto always offers the best flavor.
* Sun-Dried Tomato Pesto: For a richer, tangier twist, swap out basil pesto.
* Spinach or Kale Pesto: A great way to incorporate more greens.
* Nut-Free Pesto: Use sunflower seeds or pumpkin seeds instead of pine nuts if there are nut allergies.
For the Cream Sauce:
* Half-and-Half or Milk: For a lighter sauce, use half-and-half or whole milk. The sauce will be thinner but still creamy.
* Dairy-Free Cream: Coconut milk (full-fat canned) or unsweetened dairy-free cream alternatives work well for a dairy-free creamy pesto chicken gnocchi.
Vegetable Additions:
* Spinach or Kale: Stir in a few handfuls of fresh spinach or chopped kale at the very end. The residual heat will wilt them perfectly.
* Cherry Tomatoes: Halved cherry tomatoes add a burst of freshness and color.
Add them with the pesto.
* Mushrooms: Sauté sliced mushrooms with the onion for an earthy flavor.
* Bell Peppers: Diced bell peppers add sweetness and crunch.
Cheese Options:
* Asiago or Pecorino Romano: These cheeses offer a sharper, saltier flavor than Parmesan.
* Mozzarella: A handful of shredded mozzarella can be stirred in for extra melty goodness.
Spice & Herb Enhancements:
* Red Pepper Flakes: Add a pinch for a subtle kick.
* Italian Seasoning: A teaspoon can boost the overall savory profile.
* Fresh Parsley: A garnish of fresh chopped parsley adds another layer of herbaceousness.
If you love this Creamy Pesto Chicken Gnocchi recipe, you might also enjoy trying out our Creamy Homemade Chicken and Dumplings Recipe. It’s another comforting dish that’s perfect for experimenting with different ingredients!
Step-by-Step Instructions
Creating this delicious Creamy Pesto Chicken Gnocchi is simpler than you think. Follow these steps for a perfect result every time.
1. Prepare the Chicken: Pat the chicken cubes dry with paper towels. This helps achieve a better sear.
In a medium bowl, toss the chicken with garlic powder, onion powder, salt, and black pepper. Make sure each piece is evenly coated.
2. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the seasoned chicken in a single layer.
Do not overcrowd the pan; cook in batches if necessary. Sear the chicken for 3-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet.
Add the diced yellow onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Cook the Gnocchi: While the onion and garlic are cooking, prepare the gnocchi according to package directions. Most gnocchi only need to boil for 2-3 minutes, floating to the top when done.
Drain well immediately. Avoid overcooking, as this can make the gnocchi gummy.
5. Build the Sauce: Pour the chicken broth into the skillet with the onions and garlic. Bring it to a simmer, scraping up any browned bits from the bottom of the pan.
This adds tremendous flavor to your sauce. Stir in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low.
6. Add Pesto and Cheese: Stir the basil pesto into the simmering cream sauce. Mix until thoroughly combined and the sauce is a beautiful light green.
Add the grated Parmesan cheese and stir until it melts and the sauce is smooth and slightly thickened. Season with additional salt and pepper to taste. If using, stir in the lemon juice for a bright finish.
7. Combine Everything: Return the cooked chicken to the skillet with the sauce. Add the drained gnocchi.
Gently toss everything together, ensuring the chicken and gnocchi are fully coated in the creamy pesto sauce. Cook for 1-2 minutes, just to heat through.
8. Serve: Ladle the Creamy Pesto Chicken Gnocchi into bowls. Garnish with fresh chopped basil and a sprinkle of extra Parmesan cheese. Enjoy immediately!
Pro Tips for Success
Making a truly exceptional Creamy Pesto Chicken Gnocchi is all about a few key techniques. These tips will elevate your dish.
* Pat the Chicken Dry: This is crucial for achieving a beautiful golden-brown sear on your chicken. Moisture on the surface prevents browning. A good sear means more flavor.
* Don’t Overcrowd the Pan: When cooking the chicken, give each piece space. Overcrowding lowers the pan temperature and steams the chicken instead of searing it. Work in batches if necessary.
* Use Good Quality Pesto: A high-quality store-bought pesto or fresh homemade pesto makes all the difference. Pesto is a star flavor in this creamy pesto chicken gnocchi dish, so choose wisely.
* Do Not Overcook Gnocchi: Gnocchi cooks very quickly.
As soon as they float to the surface, they are done. Overcooked gnocchi becomes mushy and loses its delightful chewiness.
* Scrape Up Fond: After cooking the chicken and sautéing the onions, deglaze the pan with chicken broth.
Those browned bits stuck to the bottom of the skillet (the “fond”) are packed with flavor. Scraping them into your sauce adds depth.
* Simmer, Don’t Boil the Cream: When adding heavy cream, keep the heat low and only bring it to a gentle simmer.
Boiling cream aggressively can sometimes cause it to separate or become grainy.
* Taste and Adjust Seasoning: Always taste your sauce before serving. Adjust salt, pepper, or even a squeeze of fresh lemon juice to brighten the flavors.
This ensures your Creamy Pesto Chicken Gnocchi is perfectly balanced.
* Garnish Freshly: Fresh basil and extra Parmesan cheese not only look appealing but also add a fresh burst of flavor right before serving.
To master the art of cooking this Creamy Pesto Chicken Gnocchi, consider following some essential techniques, which you can learn more about in our guide on Creamy Roasted Italian Tomato Soup. These tips will elevate your cooking and help ensure perfectly cooked chicken.
Storage & Reheating Tips
This Creamy Pesto Chicken Gnocchi is so delicious, you might not have leftovers! But if you do, here’s how to store and reheat it properly.
Storage:
* Refrigeration: Allow the creamy pesto gnocchi with chicken to cool completely to room temperature. Transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
Reheating:
* Stovetop (Recommended): This method yields the best results. Transfer the desired portion of Creamy Pesto Chicken Gnocchi to a skillet or saucepan. Add a splash of chicken broth, milk, or water (1-2 tablespoons per serving) to help rehydrate the sauce.
Heat over medium-low heat, stirring gently and frequently, until heated through.
* Microwave: For individual portions, place the Creamy Pesto Chicken Gnocchi in a microwave-safe dish. Add a tiny splash of liquid.
Cover loosely and microwave on medium power for 1-2 minutes, stirring halfway through, until hot. Be careful not to overheat, as this can make the gnocchi tough.
Important Notes:
* The gnocchi can soften slightly upon reheating, but they will still be delicious.
* The sauce may thicken in the fridge; adding a little liquid during reheating will bring it back to the right consistency.
* Freezing this dish is not recommended. The gnocchi can become very soft and mushy when thawed and reheated, and the creamy sauce may separate.
What to Serve With This Recipe
This Creamy Pesto Chicken Gnocchi is a hearty and complete meal on its own, but pairing it with a few simple sides can truly elevate the dining experience.
* Fresh Green Salad: A simple, crisp green salad with a light vinaigrette is the perfect counterpoint to the richness of the creamy pesto chicken gnocchi. It adds freshness and a delightful crunch. Think mixed greens, cherry tomatoes, and cucumber.
* Crusty Bread: A warm loaf of crusty Italian bread or a baguette is excellent for soaking up every last bit of that luscious creamy pesto sauce. You won’t want to waste a drop!
* Roasted Asparagus or Broccoli: These vegetables roast beautifully and offer a touch of earthy greenness that complements the pesto.
Toss them with olive oil, salt, and pepper, then roast until tender-crisp.
* Sautéed Garlic Green Beans: Quick and easy, green beans sautéed with garlic provide a vibrant, healthy side that pairs well with the flavors of this dish.
* Tomato and Mozzarella Salad: A simple caprese-style salad with fresh tomatoes, mozzarella, and basil (perhaps a drizzle of balsamic glaze) adds another layer of Mediterranean flavor.
* Light White Wine: A crisp Pinot Grigio, Sauvignon Blanc, or an un-oaked Chardonnay would pair wonderfully with the creamy, savory flavors of the Creamy Pesto Chicken Gnocchi.
While this Creamy Pesto Chicken Gnocchi is a satisfying meal on its own, enhancing it with complementary sides can elevate your dining experience. Check out our Southern Cornbread recipe for a delightful pairing that adds warmth and texture!
FAQs
Here are answers to some common questions about making my favorite Creamy Pesto Chicken Gnocchi.
Can I use store-bought pesto for Creamy Pesto Chicken Gnocchi?
Absolutely! High-quality store-bought basil pesto is perfectly acceptable and makes this Creamy Pesto Chicken Gnocchi a speedy weeknight meal. If you have time, homemade pesto offers an unbeatable freshness.
How do I prevent the gnocchi from becoming gummy?
The key is not to overcook the gnocchi. They cook very quickly. As soon as they float to the surface of the boiling water, they are done.
Drain them immediately. Also, avoid stirring them too vigorously once combined with the sauce.
Can I make this Creamy Pesto Chicken Gnocchi vegetarian?
Yes, easily! Simply omit the chicken. You can add extra vegetables like sautéed mushrooms, spinach, or cherry tomatoes.
For added protein, stir in cannellini beans or chickpeas at the end. The Creamy Pesto Chicken Gnocchi is still incredibly flavorful without the meat.
Is this Creamy Pesto Chicken Gnocchi freezer-friendly?
I do not recommend freezing this dish. The gnocchi can change texture after freezing and thawing, becoming mushy. The creamy sauce may also separate upon reheating. It’s best enjoyed fresh or refrigerated for a few days.
What kind of gnocchi works best?
Potato gnocchi, whether shelf-stable or refrigerated, works beautifully. Look for brands with good reviews. Sweet potato or cauliflower gnocchi can also be delicious variations, adding different flavors and textures to your creamy pesto chicken gnocchi.
Creamy Pesto Chicken Gnocchi is a dish that draws on the rich flavors of traditional Italian cuisine, combining the unique taste of pesto with the comforting texture of gnocchi. This combination is not only satisfying but also versatile, fitting various culinary adaptations and preferences, as discussed in the Pesto article.
Nutrition Information (per serving)
Please note that these values are approximate and can vary based on specific ingredient brands and preparation methods. This information is provided for general guidance.
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 650-700 kcal |
| Total Fat | 45-50 g |
| Saturated Fat | 20-25 g |
| Cholesterol | 150-160 mg |
| Sodium | 700-800 mg |
| Total Carbohydrates | 40-45 g |
| Dietary Fiber | 3-4 g |
| Total Sugars | 3-5 g |
| Protein | 40-45 g |
There you have it! My absolute favorite recipe for Creamy Pesto Chicken Gnocchi. It’s a taste of comfort, straight from my kitchen to yours. I hope you love this ultimate Creamy Pesto Chicken Gnocchi as much as I do.
Print
Creamy Pesto Chicken Gnocchi
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Creamy Pesto Chicken Gnocchi offers pure comfort in every bite. It combines tender chicken, pillowy gnocchi, and a luscious, vibrant pesto cream sauce that's perfect for busy weeknights.
Ingredients
2 tablespoons Olive Oil
1.5 pounds Boneless Skinless Chicken Breast or Thighs, cut into 1-inch cubes
1 teaspoon Garlic Powder
½ teaspoon Onion Powder
Salt and Freshly Ground Black Pepper, to taste
1 medium Yellow Onion, finely diced
3 cloves Garlic, minced
2 (16-ounce) packages Potato Gnocchi (shelf-stable or refrigerated)
1 cup Chicken Broth (low sodium)
1 cup Heavy Cream
½ cup Prepared Basil Pesto (store-bought or homemade)
½ cup Grated Parmesan Cheese, plus more for serving
¼ cup Fresh Basil Leaves, chopped, for garnish
1 tablespoon Fresh Lemon Juice (optional, for brightness)
Instructions
- Pat the chicken cubes dry with paper towels and season with garlic powder, onion powder, salt, and black pepper
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat, cook chicken until golden brow
- Reduce heat to medium, add remaining olive oil, sauté onion until translucent, then add garlic and cook until fragrant
- Cook gnocchi according to package directions, being careful not to overcook them
- Pour chicken broth into the skillet, deglaze, bring to a simmer, and stir in heavy cream
- Add basil pesto and Parmesan cheese to the sauce, mix until smooth and season to taste
- Return chicken to skillet, add drained gnocchi, and toss to coat
- Serve in bowls, garnished with fresh basil and extra Parmesan cheese
Notes
Taste and adjust seasoning before serving.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal
- Sugar: 3-5 g
- Sodium: 700-800 mg
- Fat: 45-50 g
- Saturated Fat: 20-25 g
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 40-45 g
- Fiber: 3-4 g
- Protein: 40-45 g
- Cholesterol: 150-160 mg