I just served a skillet of Creamy Chicken Gnocchi Bake and everyone actually argued over who got the last spoonful.

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I’m obsessed with this Garlic Chicken Gnocchi because it really hits my takeout craving without the guilt. I love the way tender chicken and potato gnocchi swim in a garlic soaked cream sauce that slings flavor in every bite.

And the Parmesan peek through makes it feel rich without trying hard. I tell friends it’s my go to Easy Dinner Recipes With Gnocchi pick when I need dinner fast.

But what really gets me is that it reads like Chicken Gnocchi Pasta but acts like comfort food. Messy forks welcome.

I eat it on lazy weeknights and friends drop by.

Ingredients

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Chicken: basic protein, bite-sized pieces keep it hearty and satisfying.
Salt and pepper: simple seasoning, it brings everything into balance.
Olive oil: light fruitiness, helps get things nicely golden.
Butter: adds creaminess and a cozy, slightly rich finish.
Garlic: punchy and aromatic, it’s okay to use more if you like.
Shallot: mild onion sweetness, softens and blends into the sauce.
Gnocchi: pillowy carbs, really comforting and fun to eat.
Chicken broth: savory base, it keeps the sauce from being flat.
Heavy cream: makes the sauce silky and luxuriously smooth.
Parmesan: salty umami kick, melts into a cheesy hug.
Spinach: sneaks in greens, wilts quickly and adds color.
Lemon zest: bright pop, it cuts through the richness nicely.
Crushed red pepper: tiny heat bursts, wakes up the whole dish.
Parsley: fresh finish, it’s pretty and adds a herby note.

Ingredient Quantities

1 lb boneless skinless chicken breasts, cut into bite sized pieces

Salt and black pepper to taste

1 tbsp olive oil

1 tbsp unsalted butter

4 garlic cloves, minced (use more if you like it garlicky)

1 small shallot, finely chopped (or 1/4 cup yellow onion, chopped)

1 lb potato gnocchi (store bought)

1 cup low sodium chicken broth

1 cup heavy cream

1/2 cup freshly grated Parmesan cheese, plus more for serving

2 cups baby spinach (optional but nice wilted into the sauce)

1 tsp lemon zest (optional, brightens the dish)

1/4 tsp crushed red pepper flakes (optional, for a little heat)

2 tbsp chopped fresh parsley for garnish

How to Make this

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1. Pat chicken dry, season with salt and pepper, then heat olive oil and butter in a large skillet over medium-high; brown the chicken in a single layer about 3-4 minutes per side until golden and almost cooked through, remove to a plate.

2. Lower heat to medium, add the chopped shallot and cook 1-2 minutes until softened, then stir in the minced garlic and cook another 30-45 seconds until fragrant, don’t let it burn.

3. Add the gnocchi to the skillet, stir to coat with the shallot garlic mixture, then pour in the chicken broth; scrape any browned bits from the bottom of the pan with a wooden spoon.

4. Bring the broth to a gentle simmer, cover and cook 4-6 minutes, stirring once or twice, until the gnocchi are tender and have absorbed some liquid; if the pan gets too dry add a splash more broth or water.

5. Pour in the heavy cream, stir in the grated Parmesan, lemon zest, and red pepper flakes, and simmer uncovered 2-3 minutes until the sauce thickens slightly and becomes silky.

6. Return the browned chicken and any juices on the plate to the skillet, stir to combine and heat through; if chicken needs more time, simmer gently until cooked to 165°F internal temp.

7. Toss in the baby spinach, stir until wilted, taste and adjust seasoning with more salt, pepper or lemon zest if needed.

8. Sprinkle chopped parsley over the top and give one last stir; let the dish rest a minute so the sauce settles.

9. Serve hot with extra Parmesan at the table, and enjoy this cozy, garlicky one pan dinner that’s quick enough for a weeknight but fancy enough for guests.

Equipment Needed

1. 12-inch large skillet or sauté pan (with lid if you got one)
2. Tongs or a slotted spatula for turning the chicken
3. Wooden spoon for scraping up browned bits
4. Cutting board and chef’s knife for cutting chicken and chopping shallot/parley
5. Measuring cups and spoons for broth, cream, cheese and seasonings
6. Microplane or fine grater for Parmesan and lemon zest
7. Small bowl or plate to rest the browned chicken on
8. Instant-read meat thermometer to check chicken reaches 165°F
9. Ladle or large serving spoon for tossing and serving the gnocchi stew

FAQ

Q: How do I cook the store bought gnocchi so it doesn’t get mushy? A: Don’t overcook it. Boil in plenty of salted water and cook only until they float, then drain right away. If you're finishing them in the sauce, undercook by 30 seconds so they hold up when simmering.

Q: Can I use chicken thighs instead of breasts? A: Yes. Thighs add more flavor and are forgiving if you overcook them a bit. Cut into bite sized pieces and brown until just cooked through before adding liquids.

Q: I don’t have heavy cream. What can I use instead? A: For a lighter version mix 1/2 cup milk with 1/2 cup Greek yogurt or use half and half. Heat gently and don’t boil hard or the dairy might split. If using milk only, stir in a tablespoon of flour to help thicken.

Q: How do I keep the sauce from becoming too thin? A: Simmer to reduce it for a few minutes until it coats a spoon. Stir in the grated Parmesan off heat to thicken. If still thin, mix 1 tsp cornstarch with 1 tbsp cold water, stir into sauce and simmer 1 minute.

Q: Can I make this ahead or freeze it? A: You can make and refrigerate for up to 3 days, reheat slowly and add a splash of broth or cream. Freezing cream based dishes changes texture, so not ideal. If you must freeze, do it before adding the cream and gnocchi, then finish fresh when reheating.

Q: I love garlic. How do I make it more garlicky without burning it? A: Add one extra clove or two, but cook garlic low and take it out of the pan if it starts to brown. Or stir in a little roasted garlic paste at the end for deep mellow garlic flavor without bitter notes.

Garlic Chicken Gnocchi Recipe Substitutions and Variations

Chicken: swap for turkey breast pieces, firm tofu (press and cube) or cremini mushrooms for a vegetarian twist — they soak up the sauce nicely.
Heavy cream: use 1 cup half and half plus 2 tbsp butter for richness, or use full fat coconut milk for a dairy free option that still gives creaminess.
Parmesan: grated Pecorino Romano or Asiago work well, or use 2 tbsp nutritional yeast if you want a cheesy flavor without dairy.
Potato gnocchi: replace with pillowy ricotta gnocchi, store bought tortellini or small pasta like cavatappi or shells if you cant find gnocchi.

Pro Tips

1. Salt the chicken early and pat it dry again right before searing so you get a nicer brown crust. If the chicken sticks to the pan, it probably wasn’t ready to flip yet — give it another 30 seconds and it’ll release more cleanly.

2. Use room temperature chicken and warm the broth slightly before adding it. That keeps the pan from dropping temp too much and helps the gnocchi cook evenly instead of stewing cold.

3. Don’t dump all the cream in at once if you want a smoother sauce. Add about half, stir until combined, then add the rest; that helps prevent the sauce from separating. If it looks too thick at the end, thin with a tablespoon or two of hot broth or pasta water until it feels silky.

4. Finish with acid and texture. A little extra lemon zest or a squeeze of lemon brightens the whole dish, and a sprinkle of fresh parsley or even toasted pine nuts gives a nice contrast to the creamy sauce. Taste before adding more salt since the Parmesan can be fairly salty already.

Garlic Chicken Gnocchi Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I just served a skillet of Creamy Chicken Gnocchi Bake and everyone actually argued over who got the last spoonful.

Servings

servings

Calories

689

kcal

Equipment: 1. 12-inch large skillet or sauté pan (with lid if you got one)
2. Tongs or a slotted spatula for turning the chicken
3. Wooden spoon for scraping up browned bits
4. Cutting board and chef’s knife for cutting chicken and chopping shallot/parley
5. Measuring cups and spoons for broth, cream, cheese and seasonings
6. Microplane or fine grater for Parmesan and lemon zest
7. Small bowl or plate to rest the browned chicken on
8. Instant-read meat thermometer to check chicken reaches 165°F
9. Ladle or large serving spoon for tossing and serving the gnocchi stew

Ingredients

1 lb boneless skinless chicken breasts, cut into bite sized pieces
Salt and black pepper to taste
1 tbsp olive oil
1 tbsp unsalted butter
4 garlic cloves, minced (use more if you like it garlicky)
1 small shallot, finely chopped (or 1/4 cup yellow onion, chopped)
1 lb potato gnocchi (store bought)
1 cup low sodium chicken broth
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus more for serving
2 cups baby spinach (optional but nice wilted into the sauce)
1 tsp lemon zest (optional, brightens the dish)
1/4 tsp crushed red pepper flakes (optional, for a little heat)
2 tbsp chopped fresh parsley for garnish

Directions

Pat chicken dry, season with salt and pepper, then heat olive oil and butter in a large skillet over medium-high; brown the chicken in a single layer about 3-4 minutes per side until golden and almost cooked through, remove to a plate.
Lower heat to medium, add the chopped shallot and cook 1-2 minutes until softened, then stir in the minced garlic and cook another 30-45 seconds until fragrant, don’t let it burn.
Add the gnocchi to the skillet, stir to coat with the shallot garlic mixture, then pour in the chicken broth; scrape any browned bits from the bottom of the pan with a wooden spoon.
Bring the broth to a gentle simmer, cover and cook 4-6 minutes, stirring once or twice, until the gnocchi are tender and have absorbed some liquid; if the pan gets too dry add a splash more broth or water.
Pour in the heavy cream, stir in the grated Parmesan, lemon zest, and red pepper flakes, and simmer uncovered 2-3 minutes until the sauce thickens slightly and becomes silky.
Return the browned chicken and any juices on the plate to the skillet, stir to combine and heat through; if chicken needs more time, simmer gently until cooked to 165°F internal temp.
Toss in the baby spinach, stir until wilted, taste and adjust seasoning with more salt, pepper or lemon zest if needed.
Sprinkle chopped parsley over the top and give one last stir; let the dish rest a minute so the sauce settles.
Serve hot with extra Parmesan at the table, and enjoy this cozy, garlicky one pan dinner that’s quick enough for a weeknight but fancy enough for guests.

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.