Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs are a great swap. They tend to stay juicier than chicken breasts and are a little more forgiving if you cook them slightly longer, making them a solid choice for beginner cooks.

Why did my cream sauce curdle or look broken?

This almost always happens when cold cream hits a very hot pan. Always bring your heavy cream to room temperature first and lower the heat to medium before adding the cream mixture. Whisking quickly right after adding can also help bring the sauce back together.

Can I freeze this creamy chicken gnocchi?

Freezing is not recommended. Cream-based sauces and potato gnocchi both change texture significantly after freezing and thawing. This recipe is best enjoyed fresh or as refrigerated leftovers within 3 days.

Easy One Pan Creamy Chicken Gnocchi (Ready in Just 20 Minutes!)

Name: Creamy Chicken Gnocchi
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American Italian
Ingredients: 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; 1 cup low-sodium chicken broth; 1/4 cup shredded Parmesan cheese; 1/4 cup sun-dried tomato pesto; 1 pound potato gnocchi (1 package); 2 cups fresh spinach

Creamy Chicken Gnocchi

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This one pan creamy chicken gnocchi combines chewy potato gnocchi with juicy chunks of chicken breast, coated in a savory sun-dried tomato pesto cream sauce. Ready in just 20 minutes with only 5 minutes of prep.

Author: Sarah Mae Carter
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American Italian

Ingredients

Scale

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
1 cup low-sodium chicken broth
1/4 cup shredded Parmesan cheese
1/4 cup sun-dried tomato pesto
1 pound potato gnocchi (1 package)
2 cups fresh spinach

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Instructions

Season the cubed chicken with salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Add the chicken and cook for 8-12 minutes, turning occasionally, until golden and fully cooked through. Internal temperature must reach 165 degrees F. Transfer to a plate and set aside.
Reduce heat to medium. In the same pan, stir together the heavy cream, chicken broth, Parmesan cheese, and sun-dried tomato pesto until smooth and fully combined.
Add the gnocchi to the sauce and cover the pan. Cook for 5 minutes without lifting the lid. Add a splash of extra broth if the sauce looks too thick.
Add the cooked chicken and fresh spinach to the pan. Stir gently and cook for 2 more minutes until the spinach is wilted and the chicken is warmed through. Serve immediately.

Notes

Bring heavy cream to room temperature 30 minutes before cooking to prevent curdling.
Boneless skinless chicken thighs can be substituted for chicken breasts.
Classic basil pesto or any other pesto variety works as an alternative to sun-dried tomato pesto.
Watch the gnocchi closely and do not overcook – it becomes mushy quickly.
If using leftover pre-cooked chicken, skip Step 1 and add directly to the pan with the spinach in Step 4.

Nutrition

Serving Size: 1 bowl
Calories: 617 kcal
Sugar: 3 g
Sodium: 1116 mg
Fat: 32 g
Saturated Fat: 17 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 47 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 149 mg

Find it online: https://www.benefitiany.com/creamy-chicken-gnocchi/