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Creamy Chicken Gnocchi with Sun-Dried Tomato Pesto and Spinach Recipe

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4 from 71 reviews

This creamy chicken gnocchi recipe combines tender boneless chicken breasts with pillowy gnocchi, sautéed spinach, and a rich sauce made from heavy cream, chicken broth, parmesan cheese, and sun-dried tomato pesto. Ready in just 20 minutes, it’s a comforting and satisfying meal perfect for busy weeknights.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 2 boneless skinless chicken breasts
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon olive oil

Sauce and Gnocchi

  • 1 cup heavy cream (room temperature)
  • 1 cup low-sodium chicken broth
  • ¼ cup freshly shredded Parmesan cheese
  • ¼ cup sun-dried tomato pesto
  • 1 pound gnocchi (1 package)

Vegetables

  • 2 cups fresh baby spinach

Instructions

  1. Season the chicken: Pat the chicken breasts dry and sprinkle both sides evenly with kosher salt and ground black pepper to enhance the flavor.
  2. Cook the chicken: Heat olive oil in a Dutch oven over medium-high heat. Add the seasoned chicken breasts and cook until fully cooked through and no longer pink inside, about 8-12 minutes, turning halfway. Remove chicken from the pan and set aside on a plate.
  3. Make the sauce: In the same Dutch oven, stir together heavy cream, low-sodium chicken broth, freshly shredded Parmesan cheese, and sun-dried tomato pesto. Bring the mixture to a gentle simmer, allowing the flavors to meld and the cheese to melt.
  4. Add the gnocchi: Add the package of gnocchi into the simmering sauce. Cover the pan with a lid and let it cook for 5 minutes until gnocchi are tender and cooked through.
  5. Wilt the spinach: Add the cooked chicken breasts back to the pan along with fresh baby spinach. Stir gently and cook for an additional 2 minutes until the spinach wilts and the chicken is heated through.
  6. Serve: Give everything a final stir, taste for seasoning, and serve immediately while hot and creamy.

Notes

  • For extra flavor, you can shred the cooked chicken before adding back to the sauce.
  • Make sure the gnocchi package is fresh; frozen gnocchi may require additional cooking time.
  • Sun-dried tomato pesto adds a vibrant flavor, but if unavailable, substitute with regular tomato pesto or a mix of sun-dried tomatoes and basil pesto.
  • You can substitute baby spinach with kale or arugula if preferred.
  • This dish pairs well with a simple green salad or crusty bread to soak up the sauce.
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://yourdailycook.com/creamy-chicken-gnocchi-with-sun-dried-tomato-pesto-and-spinach-recipe/