Creamy Pesto Gnocchi with Chicken (Print version)

Golden gnocchi and chicken in a luscious basil pesto cream sauce for quick Italian comfort.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 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 (store-bought or homemade)
10 - 1/4 cup grated Parmesan cheese
11 - Salt and black pepper, to taste

→ Garnish

12 - Fresh basil leaves
13 - Extra grated Parmesan

# How to Make It:

01 - Season the chicken cubes evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, ensuring all pieces are coated.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sauté for 5–7 minutes until golden brown and cooked through. Transfer chicken to a plate and set aside.
03 - In the same skillet, melt 2 tablespoons butter. Add the gnocchi and sauté for 5–6 minutes, stirring occasionally, until golden and crisp on the outside.
04 - Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn.
05 - Pour in the heavy cream and bring to a gentle simmer, stirring to deglaze the pan and incorporate any browned bits from the bottom.
06 - Stir in the pesto and grated Parmesan cheese. Mix continuously until the sauce is smooth, creamy, and well combined.
07 - Return the cooked chicken to the skillet, tossing everything to coat evenly in the sauce. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh basil leaves and extra grated Parmesan.

# Expert Tips:

01 -
  • The way pan-crisped gnocchi creates these irresistible crispy edges while staying pillowy soft inside
  • A restaurant worthy cream sauce comes together in minutes without any fancy techniques
  • Everything cooks in one pan so you spend less time washing up and more time eating
02 -
  • Dont crowd the pan when cooking the chicken or it will steam instead of sear—work in batches if needed
  • The gnocchi need direct contact with the hot pan to get crispy, so resist the urge to stir them constantly
  • The sauce continues thickening off the heat, so remove it from the stove when it still looks slightly thinner than you want
03 -
  • Use a skillet with a light-colored interior so you can see exactly how golden the gnocchi are getting
  • Room temperature cream incorporates more smoothly into the sauce without breaking
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