Description
A rich and creamy chicken gnocchi dish featuring tender pieces of chicken breast cooked in a sun-dried tomato pesto cream sauce, combined with pillowy gnocchi and fresh baby spinach for a comforting and flavorful meal ready in just 20 minutes.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts, cubed
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
Sauce and Gnocchi
- 1 cup heavy cream, room temperature
- 1 cup low-sodium chicken broth
- ¼ cup freshly shredded Parmesan cheese
- ¼ cup sun-dried tomato pesto
- 1 pound gnocchi (1 package)
Vegetables
- 2 cups fresh baby spinach
Instructions
- Cook Chicken: Season the cubed chicken breasts with kosher salt and ground black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and slightly golden on the outside. Remove the chicken from the skillet and set aside.
- Make Sauce and Cook Gnocchi: In the same skillet, pour in the heavy cream and low-sodium chicken broth. Stir in the freshly shredded Parmesan cheese and sun-dried tomato pesto until combined and the sauce starts to simmer. Add the gnocchi to the skillet, cover with a lid, and cook for 5 minutes. This will allow the gnocchi to cook through and absorb the flavors of the sauce.
- Add Chicken and Spinach: Stir the cooked chicken pieces back into the skillet along with the fresh baby spinach. Cook for an additional 2 minutes, stirring occasionally, until the spinach is wilted and everything is evenly heated through.
- Serve: Once the spinach has wilted and the sauce has thickened slightly, remove from heat and serve immediately for a warm, creamy meal.
Notes
- Make sure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C) for safety.
- Add the spinach last to preserve its freshness and vibrant color.
- Using low-sodium chicken broth allows better control of the saltiness of the dish.
- You can substitute sun-dried tomato pesto with regular pesto or sun-dried tomatoes finely chopped if preferred.
- This dish pairs well with a fresh green salad or garlic bread.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
