Creamy Chicken Gnocchi

This creamy chicken gnocchi recipe is what I reach for on those weeknights when I want something that feels indulgent but takes almost no effort. Tender chicken breast and pillowy potato gnocchi come together in a rich sun-dried tomato pesto cream sauce – all in one pan, start to finish in 20 minutes. It has become one of those recipes I genuinely look forward to making.

I first threw this together on a Tuesday evening when I had a package of gnocchi sitting in the pantry and leftover chicken broth from the weekend. The moment that sun-dried tomato pesto hit the warm cream, the whole kitchen smelled incredible – savory, a little tangy, deeply comforting. This one pan creamy chicken gnocchi is the kind of weeknight dinner that never gets old. It is simple enough for a busy evening and satisfying enough to serve when company drops by unexpectedly.

Everything You Need for This Creamy Chicken Gnocchi

I always use potato gnocchi here – it holds up in the sauce and gives the best chewy texture. Pro tip: bring your heavy cream to room temperature about 30 minutes before you start cooking. Adding cold cream to a hot pan can cause the sauce to curdle and break.

• 2 boneless skinless chicken breasts, cubed
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 cup heavy cream, at room temperature (do not skip the room temperature step)
• 1 cup low-sodium chicken broth
• 1/4 cup shredded Parmesan cheese (freshly grated melts more smoothly than pre-shredded)
• 1/4 cup sun-dried tomato pesto (classic basil pesto works great as an alternative)
• 1 pound potato gnocchi, 1 package
• 2 cups fresh spinach

Equipment needed: Dutch oven or large deep skillet

How to Cook One Pan Creamy Chicken Gnocchi Step by Step

Read through all the steps before you start – this creamy chicken gnocchi moves fast once you get going. Keep a close eye on the gnocchi in particular because it can go from perfect to mushy in just a minute or two of extra cooking.

Step 1: Season the cubed chicken evenly with salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and cook for 8-12 minutes, turning occasionally, until golden on the outside and fully cooked through with no pink remaining. The internal temperature must reach 165 degrees F. Transfer to a plate and set aside.

Step 2: Reduce the heat to medium. In the same pan, stir together the heavy cream, chicken broth, Parmesan cheese, and sun-dried tomato pesto. Stir until everything is fully combined into a smooth, fragrant sauce with a warm coral-orange color. If the sauce starts to bubble too aggressively, lower the heat slightly.

Step 3: Add the gnocchi directly into the sauce and cover the pan. Cook for 5 minutes without lifting the lid – the steam helps cook the gnocchi evenly all the way through. Troubleshooting tip: if the sauce looks too thick after covering, stir in a small splash of extra chicken broth.

Step 4: Uncover and add the cooked chicken back to the pan along with the fresh spinach. Stir gently and cook for 2 more minutes until the spinach is wilted and the chicken is warmed through. Serve immediately – this dish is best right off the stove.

Best Sides to Serve with Your Creamy Chicken Gnocchi Dinner

This dish pairs well with simple sides that let the sun-dried tomato cream sauce take center stage. Here are some of the best sides for creamy chicken gnocchi to round out your meal:

Warm Crusty Bread: A baguette or sourdough slice is perfect for soaking up every drop of that rich pesto cream sauce. The chewy bread and silky sauce are made for each other.

Caesar Salad: A crisp, tangy Caesar cuts through the richness of the cream sauce and adds a refreshing crunch. It balances the plate without competing with the main dish.

Arugula Salad with Lemon: Peppery arugula dressed with fresh lemon juice and olive oil pairs beautifully with the savory gnocchi. It keeps the meal feeling light and bright.

Roasted Broccoli: Simple oven-roasted broccoli with olive oil and garlic is a great nutritional addition to this one pan creamy chicken gnocchi. The slight char adds a smoky note that works well with the pesto.

More Easy Chicken Dinners to Try Next

This one pan creamy chicken gnocchi is a great addition to any weeknight rotation, and it pairs well with other easy, satisfying chicken dinners. For another rich and creamy stovetop option, try the Best Creamy Tuscan Chicken – the garlic cream sauce and sun-dried tomatoes make it a natural companion to this recipe. Fans of one-pan pasta nights will also love the Best One Pot Cajun Chicken Alfredo Orzo, which delivers bold Cajun flavor with the same easy cleanup.

If you enjoy gnocchi and creamy Italian-inspired flavors, the Olive Garden Chicken Gnocchi Soup is a cozy bowl worth bookmarking for cooler evenings. And for a completely different but equally easy chicken dinner, the Garlic Butter Chicken Pasta is a simple, crowd-pleasing option the whole family will enjoy.

Storing and Reheating Your Leftover Chicken Gnocchi

Store any leftover creamy chicken gnocchi in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it sits, which is completely normal.

To reheat, warm the gnocchi in a saucepan over low to medium heat and add a splash of chicken broth or a small pour of heavy cream to loosen the sauce. Stir gently to keep the gnocchi intact. Microwave reheating works too – cover loosely and heat in 60-second intervals, stirring between each one.

Pro tip: if you have leftover pre-cooked chicken from another meal, this recipe is a great way to use it up. Skip the chicken cooking step entirely and add the pre-cooked chicken directly to the pan with the gnocchi and spinach in the final step.

Common Questions About This Creamy Chicken Gnocchi Recipe

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