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