Name: Creamy Chicken Gnocchi with Sun-Dried Tomato Pesto and Spinach Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian-American
Ingredients: 2 boneless, skinless chicken breasts, cubed; 1 teaspoon kosher salt; 1 teaspoon ground black pepper; 1 tablespoon olive oil; 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); 2 cups fresh baby spinach

Description

A rich and creamy chicken gnocchi recipe that combines tender chicken breasts, soft gnocchi, and fresh spinach in a luscious sun-dried tomato pesto and Parmesan cream sauce. Ready in just 20 minutes, this skillet-based meal is perfect for a comforting and hearty weeknight dinner.

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)
2 cups fresh baby spinach

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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 and cook the chicken pieces until they reach an internal temperature of 165°F (74°C). Once cooked, remove the chicken from the skillet and set aside.
Make Sauce and Cook Gnocchi: In the same skillet, add heavy cream, low-sodium chicken broth, freshly shredded Parmesan cheese, and sun-dried tomato pesto. Stir gently to combine. Add the gnocchi to the skillet, cover it with a lid, and cook for 5 minutes, allowing the gnocchi to soften and absorb the flavors.
Add Chicken and Spinach: Return the cooked chicken to the skillet and stir in the fresh baby spinach. Cook for an additional 2 minutes, or until the spinach has wilted and the chicken is warmed through.
Serve Immediately: Once the spinach is wilted and everything is heated through, serve the creamy chicken gnocchi hot for maximum flavor and enjoyment.

Notes

Use low-sodium chicken broth to control the salt content in this dish.
Ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.
Covering the skillet while cooking gnocchi helps it cook evenly and absorb the sauce.
You can substitute sun-dried tomato pesto with regular basil pesto for a different flavor profile.
Fresh spinach is preferable, but you may use frozen spinach if drained well.