Creamy Pesto Gnocchi with Chicken (Print Version)

Pan-crisped gnocchi with chicken in a rich, creamy pesto sauce. An easy Italian-inspired comfort dish ready in under 40 minutes.

# Ingredients List:

→ Chicken

01 - 2 boneless skinless chicken breasts (about 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

# Directions:

01 - Season chicken cubes evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, ensuring all pieces are coated.
02 - Heat 1 tablespoon 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 and set aside.
03 - In the same skillet, add 2 tablespoons butter. Once melted and foaming, add gnocchi in a single layer. Sauté for 5–6 minutes, stirring occasionally, until golden and crisp on the outside.
04 - Add minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
05 - Pour in 1 cup heavy cream and bring to a gentle simmer, stirring with a wooden spoon to deglaze the pan and incorporate any browned bits.
06 - Stir in 1/2 cup basil pesto and 1/4 cup grated Parmesan cheese. Continue stirring until the sauce is smooth, creamy, and well combined.
07 - Return the cooked chicken to the skillet, tossing everything to coat evenly in the sauce. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese.

# Expert Tips:

01 -
  • The pan-crisped gnocchi creates this amazing contrast with the silky sauce that nobody can resist
  • Everything comes together in one skillet, meaning less cleanup and more time enjoying your meal
  • That store-bought pesto hack makes you look like you spent hours making something from scratch
02 -
  • Crowding the pan when cooking the chicken will make it steam instead of sear, so work in batches if your skillet seems too full
  • The gnocchi will continue to soften in the sauce, so err on the side of crispier during the initial cooking phase
  • Pesto brands vary wildly in saltiness, always taste before adding extra salt at the end
03 -
  • Room temperature cream incorporates more smoothly and won't risk curdling when it hits the hot pan
  • Grate your own Parmesan instead of using pre-grated for way better melting and flavor
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