Ingredients

Scale

1 lb chicken breast or thighs, diced

1 tbsp olive oil

Salt and pepper, to taste

1 (16 oz) package potato gnocchi

2 cloves garlic, minced

1/2 cup prepared basil pesto

1 cup heavy cream

1/2 cup grated Parmesan cheese

1 cup baby spinach (optional)

1/4 tsp red pepper flakes (optional)

Fresh basil or Parmesan, for garnish

Instructions

1. Bring a large pot of salted water to boil. Cook gnocchi according to package directions. Drain and set aside.

2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until browned and fully cooked. Remove and set aside.

3. In the same skillet, sauté garlic for 30 seconds. Add pesto and cream, stirring to combine.

4. Bring sauce to a gentle simmer, then stir in Parmesan until melted and smooth.

5. Add cooked gnocchi, chicken, and spinach (if using) to the skillet. Toss until coated and heated through.

6. Top with red pepper flakes and garnish with fresh basil or extra Parmesan. Serve immediately.

Notes

• Store leftovers in an airtight container for up to 3 days.

• Add sun-dried tomatoes or mushrooms for a flavor boost.

• Make it vegetarian by skipping the chicken and doubling the spinach.

Author: Mila Bryn
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner, Pasta, One-Pot
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 1/2 cups
Calories: 560
Sugar: 2g
Sodium: 720mg
Fat: 36g
Saturated Fat: 16g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 28g
Cholesterol: 110mg

Keywords: creamy pesto chicken gnocchi, chicken gnocchi recipe, pesto pasta dinner, easy gnocchi meal