Creamy Pesto Gnocchi with Chicken (Print)

Pan-crisped gnocchi in a silky pesto cream sauce with tender chicken—an easy Italian main dish perfect for weeknight dinners.

# Components:

→ 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 cheese

# Directions:

01 - Season chicken cubes with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 5-7 minutes until golden brown and cooked through. Remove from skillet and set aside.
03 - In the same skillet, melt butter over medium heat. Add gnocchi and 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.
05 - Pour in heavy cream and bring to a gentle simmer while stirring to deglaze the pan.
06 - Stir in pesto and Parmesan cheese, mixing until the sauce is smooth and creamy.
07 - Return cooked chicken to the skillet and toss everything to coat evenly in the sauce. Taste and adjust seasoning with salt and pepper as needed.
08 - Serve hot, garnished with fresh basil leaves and extra Parmesan cheese.

# Expert Advice:

01 -
  • It tastes like a fancy Italian bistro dish but comes together faster than ordering takeout.
  • The gnocchi gets crispy edges that soak up all that creamy pesto goodness.
  • You can swap the protein or go meatless and it still feels like a proper dinner.
  • One pan means less cleanup and more time to enjoy second helpings.
02 -
  • Don't crowd the chicken in the pan or it will steam instead of sear, work in batches if your skillet is small.
  • Let the gnocchi sit in the butter without constant stirring, that's how you get the golden edges that make this dish special.
  • If the sauce looks too thick, splash in a little pasta water or extra cream to loosen it up before serving.
03 -
  • Use a large skillet so everything has room to breathe, crowding leads to steaming instead of browning.
  • Toast the Parmesan briefly in the pan before adding the cream for an extra layer of nutty flavor.
  • Keep a little reserved pasta water on hand even though you're not cooking pasta, it's a miracle fix for any sauce that seizes up.
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