Pesto Chicken Gnocchi

Pesto Chicken Gnocchi is a creamy, comforting, and satisfying one-skillet dinner that’s perfect for busy weeknights. With juicy seared chicken, pillowy gnocchi, and a rich pesto-parmesan sauce, this easy 30-minute meal delivers big flavor with minimal effort.

Why You’ll Love This Recipe

This dish is the perfect marriage of quick and cozy. It’s made in one skillet, requires only basic ingredients, and comes together in under 30 minutes. The creamy pesto sauce is packed with garlic, Parmesan, and spinach, coating every bite of gnocchi and tender chicken. It’s family-friendly, great for leftovers, and easy to customize with veggies or herbs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken

• 4 thinly sliced chicken breasts

• 1 tablespoon olive oil

• 2 teaspoons Italian seasoning

• 1 teaspoon garlic powder

• Salt and pepper, to taste

Remaining Ingredients

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 1 cup chicken stock

• 1 cup heavy whipping cream

• 6 ounces pesto

• 3 cups spinach, chopped

• 1 cup grated Parmesan cheese

• 16 ounces shelf-stable gnocchi

Directions

1. Season the Chicken

   • Sprinkle the chicken with Italian seasoning, garlic powder, salt, and pepper on both sides.

2. Sear the Chicken

   • Heat 1 tablespoon olive oil in a large skillet over medium heat.

   • Add the chicken in a single layer and cook for 3–4 minutes per side until golden (it doesn’t need to be fully cooked yet).

   • Transfer chicken to a plate and set aside.

3. Make the Sauce Base

   • Add the remaining 1 tablespoon olive oil to the skillet.

   • Sauté the minced garlic for 30 seconds until fragrant.

   • Pour in the chicken stock and deglaze the skillet by scraping up any browned bits.

   • Let the stock simmer for 5–6 minutes until slightly reduced.

4. Finish the Sauce

   • Stir in the heavy cream, pesto, and Parmesan.

   • Let the sauce simmer for 4–5 minutes, stirring occasionally, until slightly thickened.

   • Reduce heat to low and fold in the chopped spinach.

5. Add Gnocchi and Chicken

   • Add the gnocchi to the skillet and stir to coat in the sauce.

   • Place the chicken back on top.

   • Cover and let simmer on low heat, stirring occasionally, until the chicken reaches an internal temperature of 160°F and the gnocchi is tender.

6. Serve

   • Garnish with chopped basil or fresh tomatoes if desired. Serve immediately.

Servings and timing

This recipe serves 4 people.
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

• Add veggies: Toss in cherry tomatoes, mushrooms, or zucchini with the spinach.

• Make it spicy: Add red pepper flakes to the sauce for a little kick.

• Use different pasta: Substitute gnocchi with tortellini or penne (pre-cooked).

• Swap the protein: Use shrimp or rotisserie chicken for a twist.

• Lighter version: Use half-and-half instead of heavy cream.

• Extra herbs: Add fresh basil, parsley, or thyme for extra freshness.

• Vegan option: Use plant-based cream, pesto, and vegan chicken or tofu.

• Cheesier: Add a handful of mozzarella or fontina cheese to the sauce.

• Sun-dried tomatoes: Mix in chopped sun-dried tomatoes for added depth.

• Pesto alternative: Use sun-dried tomato or red pepper pesto for variety.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over medium-low heat or microwave in 30-second intervals, stirring between each, until heated through. Add a splash of cream or broth if the sauce thickens too much during storage. This dish is best enjoyed fresh and is not recommended for freezing due to the cream-based sauce and gnocchi texture.

FAQs

Can I use refrigerated or frozen gnocchi?

Yes. If using refrigerated or frozen gnocchi, you may need to adjust the simmering time slightly.

What type of pesto works best?

Basil pesto is classic, but you can use any variety — homemade or store-bought.

Can I make this dish ahead of time?

It’s best served fresh, but you can prep the sauce and sear the chicken ahead, then combine and heat when ready to serve.

Is it okay to use pre-cooked chicken?

Yes, just add it toward the end of cooking to warm through without overcooking.

How do I prevent the sauce from curdling?

Simmer on low heat and avoid boiling once the cream is added.

What can I use instead of heavy cream?

Half-and-half or evaporated milk are good substitutes for a lighter sauce.

Can I make it gluten-free?

Yes, just use gluten-free gnocchi and ensure your pesto and stock are gluten-free.

Can I add more cheese?

Absolutely. Mozzarella or fontina melted into the sauce make it extra creamy.

Does the gnocchi need to be pre-cooked?

No, shelf-stable gnocchi cooks right in the sauce.

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work well. Adjust cooking time as needed.

Conclusion

Pesto Chicken Gnocchi is a creamy, flavorful one-pan meal that’s quick to make and packed with comfort. With juicy chicken, tender gnocchi, and a rich, garlicky pesto sauce, this dish brings bold Italian-inspired flavor to your table in just 30 minutes. Whether you’re cooking for family or need a satisfying weeknight dinner, this skillet meal is sure to become a favorite.

Print