I just served Creamy Chicken Spinach Gnocchi that looks restaurant-level and disappears so fast you’ll question your life choices.

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I’m obsessed with this Creamy Chicken Spinach Gnocchi because it hits fast and hard when dinner needs to show up. I love the pillowy gnocchi soaking in that thick, cheesy sauce and the way the chicken still has bite.

And the spinach sneaks in without being a weirdo. No pretension, just rich, sloppy comfort that my family inhales and I pretend I planned.

Gnocchi Recipes Easy, yeah, this feels like cheating but the flavor is real. I crave the leftovers cold from fridge.

16 ounces potato gnocchi (store bought) 2 cups fresh baby spinach, packed Worth every buttery, ridiculous bite.

Ingredients

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Chicken, the protein that makes it hearty and satisfying.
Olive oil, keeps things from sticking and adds light fruitiness.
Butter, gives richness and that cozy, silky mouthfeel.
Onion, sweet base note that softens as it cooks.
Garlic, punchy aroma that makes you want dinner now.
Gnocchi, pillowy carbs that soak up all the sauce.
Spinach, a bright, slightly earthy green that’s actually healthy.
Heavy cream, makes the sauce luxuriously thick and smooth.
Cream cheese, adds tang and helps thicken instantly.
Chicken broth, brings savory depth without being overpowering.
Parmesan, salty nuttiness and great finish on top.
Italian seasoning, dried herbs for easy, familiar flavor.
Cornstarch, optional thickener if you want a firmer sauce.
Cold water, mix with cornstarch so it doesn’t clump.
Salt, sharpens everything—start small and taste as you go.
Pepper, subtle heat and a bit of edge.
Red pepper flakes, optional kick if you like spice.
Parsley, fresh green pop for looks and mild flavor.

Ingredient Quantities

1 pound boneless skinless chicken breasts, cut into bite size pieces

1 tablespoon olive oil

2 tablespoons unsalted butter

1 small yellow onion, finely chopped

3 cloves garlic, minced

16 ounces potato gnocchi (store bought)

2 cups fresh baby spinach, packed

1 cup heavy cream

4 ounces cream cheese, softened

1 cup low sodium chicken broth

1/2 cup freshly grated Parmesan cheese

1 teaspoon Italian seasoning

1 tablespoon cornstarch (for thickening, optional)

2 tablespoons cold water (to mix with cornstarch, if using)

1/2 teaspoon salt, plus more to taste

1/4 teaspoon black pepper

Pinch of red pepper flakes (optional)

Fresh parsley, chopped for garnish (optional)

How to Make this

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1. Pat the chicken pieces dry and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and the Italian seasoning; heat 1 tablespoon olive oil in a large skillet over medium-high heat and cook the chicken until golden and just cooked through, about 4 to 5 minutes; remove chicken to a plate and set aside.

2. In the same skillet lower heat to medium and add 2 tablespoons butter; toss in the chopped onion and cook until soft and translucent, about 3 minutes, scraping up any browned bits from the chicken for extra flavor.

3. Add the minced garlic and cook about 30 seconds until fragrant, then pour in 1 cup low sodium chicken broth and bring to a simmer to deglaze the pan.

4. Stir in 1 cup heavy cream and 4 ounces softened cream cheese; whisk or stir constantly until the cream cheese melts and the sauce becomes smooth and slightly thickened.

5. If you want a thicker sauce mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth, then whisk that slurry into the simmering sauce and cook 1 to 2 minutes until it thickens; this is optional if you prefer a looser sauce.

6. Add 16 ounces store bought potato gnocchi straight to the sauce and gently stir; let simmer until the gnocchi are tender and cooked through, about 2 to 4 minutes depending on brand.

7. Return the cooked chicken to the skillet along with 2 cups packed fresh baby spinach; stir until the spinach wilts and everything is warmed through.

8. Stir in 1/2 cup freshly grated Parmesan cheese and taste for seasoning, adding more salt, black pepper or a pinch of red pepper flakes if you want a little kick.

9. Remove from heat and let rest a minute so the sauce settles; if it looks too thick you can stir in a splash of cream or broth to loosen it.

10. Serve garnished with chopped fresh parsley if desired and enjoy right away because this is best hot and creamy.

Equipment Needed

1. large heavy skillet (12 inch works best)
2. cutting board
3. chef’s knife
4. measuring cups and spoons
5. wooden spoon or heatproof spatula
6. whisk (for the cream cheese and optional cornstarch slurry)
7. tongs or slotted spoon (for moving the chicken and gnocchi)
8. small bowl or cup (to mix cornstarch with cold water)

FAQ

Q: Can I use frozen gnocchi instead of fresh or store bought?

Yes. Frozen gnocchi works fine, just don't thaw first, toss them straight into boiling water and cook until they float. They might be a bit softer, so watch the texture and keep an eye on cook time.

Q: My sauce looks grainy or is separating, what went wrong?

Most times that happens when the cream or cream cheese is heated too fast. Lower the heat, stir constantly and let it come up to temperature slowly. If it still looks odd, whisk in a small splash of warm broth to smooth it out.

Q: How can I thicken the sauce if it's too thin?

Mix the 1 tablespoon cornstarch with 2 tablespoons cold water until smooth, then stir it into the simmering sauce and cook 1 to 2 minutes until it thickens. You can also simmer longer to reduce, but keep stirring so it doesn't burn.

Q: Can this be made ahead and reheated later?

Yes. Store in an airtight container in the fridge up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or cream to loosen the sauce. Microwaving works too but heat in short bursts and stir between so it reheats evenly.

Q: Any tips for keeping the spinach bright and not soggy?

Add the spinach at the very end of cooking and just stir until wilted, about 1 minute. Overcooking makes it limp and dull. If using baby spinach, it wilts faster than mature leaves.

Q: Can I swap ingredients for dietary needs?

Sure. Use half and half or whole milk instead of heavy cream for fewer calories but sauce will be thinner. Use dairy free cream cheese and plant based milk for a lactose free version, and gluten free gnocchi if needed. Flavor and texture will change a bit, but it still tastes great.

Creamy Chicken Gnocchi With Spinach Recipe Substitutions and Variations

Chicken: use cubed turkey breast or boneless thigh meat if you want richer flavor, or firm tofu for a vegetarian swap (press first so it soaks up the sauce).
Potato gnocchi: swap in store bought pillowy ricotta gnocchi, small pasta like cavatappi or shells, or frozen gnocchi if you can’t find fresh.
Heavy cream: use whole milk plus 2 tablespoons melted butter for a lighter option, or half and half for a slightly less rich result; to thicken with milk, whisk in a teaspoon of cornstarch.
Cream cheese: mascarpone makes it creamier and a bit sweeter, or plain Greek yogurt for tang and fewer calories (stir in at the end off the heat to avoid curdling).

Pro Tips

1) Brown the chicken well before removing it. Those little crispy bits stuck to the pan add tons of flavor to the sauce, so don’t scrub them away. When you add the onions, scrape the bottom with a wooden spoon so that flavor melts into the sauce.

2) Soften the cream cheese first or cut it into small cubes. Big cold chunks make the sauce lumpy and take forever to melt. If it still looks a bit curdled, whisk in a splash of warm broth or cream off the heat until it smooths out.

3) Don’t overcook the gnocchi. Store bought ones cook fast, a minute or two in simmering sauce is usually enough. If you’re worried, boil a single piece in salted water to test the texture, then add the rest to the sauce for the final minute.

4) Use the cornstarch trick only if needed and mix it cold first. If you need to thicken, mix the cornstarch with cold water until totally smooth then whisk into simmering sauce and cook a minute. Too much thickening can make the dish gluey so add a little at a time and taste as you go.

Creamy Chicken Gnocchi With Spinach Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I just served Creamy Chicken Spinach Gnocchi that looks restaurant-level and disappears so fast you'll question your life choices.

Servings

servings

Calories

812

kcal

Equipment: 1. large heavy skillet (12 inch works best)
2. cutting board
3. chef’s knife
4. measuring cups and spoons
5. wooden spoon or heatproof spatula
6. whisk (for the cream cheese and optional cornstarch slurry)
7. tongs or slotted spoon (for moving the chicken and gnocchi)
8. small bowl or cup (to mix cornstarch with cold water)

Ingredients

1 pound boneless skinless chicken breasts, cut into bite size pieces
1 tablespoon olive oil
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
3 cloves garlic, minced
16 ounces potato gnocchi (store bought)
2 cups fresh baby spinach, packed
1 cup heavy cream
4 ounces cream cheese, softened
1 cup low sodium chicken broth
1/2 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1 tablespoon cornstarch (for thickening, optional)
2 tablespoons cold water (to mix with cornstarch, if using)
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
Pinch of red pepper flakes (optional)
Fresh parsley, chopped for garnish (optional)

Directions

Pat the chicken pieces dry and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and the Italian seasoning; heat 1 tablespoon olive oil in a large skillet over medium-high heat and cook the chicken until golden and just cooked through, about 4 to 5 minutes; remove chicken to a plate and set aside.
In the same skillet lower heat to medium and add 2 tablespoons butter; toss in the chopped onion and cook until soft and translucent, about 3 minutes, scraping up any browned bits from the chicken for extra flavor.
Add the minced garlic and cook about 30 seconds until fragrant, then pour in 1 cup low sodium chicken broth and bring to a simmer to deglaze the pan.
Stir in 1 cup heavy cream and 4 ounces softened cream cheese; whisk or stir constantly until the cream cheese melts and the sauce becomes smooth and slightly thickened.
If you want a thicker sauce mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth, then whisk that slurry into the simmering sauce and cook 1 to 2 minutes until it thickens; this is optional if you prefer a looser sauce.
Add 16 ounces store bought potato gnocchi straight to the sauce and gently stir; let simmer until the gnocchi are tender and cooked through, about 2 to 4 minutes depending on brand.
Return the cooked chicken to the skillet along with 2 cups packed fresh baby spinach; stir until the spinach wilts and everything is warmed through.
Stir in 1/2 cup freshly grated Parmesan cheese and taste for seasoning, adding more salt, black pepper or a pinch of red pepper flakes if you want a little kick.
Remove from heat and let rest a minute so the sauce settles; if it looks too thick you can stir in a splash of cream or broth to loosen it.
Serve garnished with chopped fresh parsley if desired and enjoy right away because this is best hot and creamy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.