Ingredients
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional, for a little kick)
- 1 cup shredded Asiago cheese
- 1 package (16 oz) potato gnocchi
- Salt and black pepper, to taste
- 2 cups baby spinach (optional but recommended)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat. Add the diced chicken pieces and season with salt, black pepper, and a pinch of Italian seasoning. Cook until the chicken is golden brown and cooked through, about 6–8 minutes. Remove the chicken from the skillet and set it aside.
In the same skillet, add the butter. Once melted, toss in the chopped onion and cook until it becomes translucent, about 3–4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Keep stirring to avoid burning the garlic.
Pour in the chicken broth and heavy cream, stirring well to combine. Scrape the bottom of the skillet to lift any browned bits left from the chicken—that’s flavor gold. Stir in the Italian seasoning and red pepper flakes if using.
Add the uncooked gnocchi directly into the simmering sauce. Stir gently to coat, making sure all the gnocchi are submerged. Let them simmer uncovered for about 5–6 minutes. As they cook, they’ll plump up and absorb the delicious creamy broth.
Once the gnocchi are tender, reduce the heat to low and stir in the shredded Asiago cheese. Mix until the cheese is completely melted and the sauce is rich and smooth. If the sauce seems too thick, you can add a splash more broth or cream.
Return the cooked chicken to the skillet, stirring it into the creamy cheese sauce. Let it all cook together for another 2–3 minutes to warm the chicken and let the flavors meld.
If using spinach, stir it in now. The residual heat will wilt it quickly and add a fresh, slightly bitter contrast to the richness of the sauce.
Give the dish a taste and adjust seasoning as needed. A pinch more salt or pepper might be just what it needs.
Spoon the creamy chicken gnocchi into bowls and sprinkle with fresh parsley. For extra flair, top with a few shavings of Asiago cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 610
- Sugar: 4g
- Fat: 32g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 36g