Creamy Pesto Gnocchi with Chicken (Printable)

Golden gnocchi and chicken in a luscious basil pesto cream sauce for a comforting Italian-inspired meal.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 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
10 - 1/4 cup grated Parmesan cheese
11 - Salt and black pepper to taste

→ Garnish

12 - Fresh basil leaves
13 - Extra grated Parmesan cheese

# Directions:

01 - Coat chicken cubes evenly with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 5 to 7 minutes until golden brown and cooked through. Remove from skillet and set aside.
03 - In the same skillet, add butter. Once melted, add gnocchi and sauté for 5 to 6 minutes, stirring occasionally, until golden and crisp on the outside.
04 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
05 - Pour in heavy cream and bring to a gentle simmer, stirring to deglaze the pan.
06 - Stir in pesto and Parmesan cheese, mixing until the sauce achieves a smooth and creamy consistency.
07 - Return cooked chicken to the skillet and toss all components to coat evenly in the sauce. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Transfer to serving dishes and garnish with fresh basil leaves and extra Parmesan cheese if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The gnocchi gets crispy on the outside while staying tender inside, creating a texture contrast that keeps you coming back for more bites.
  • You genuinely taste the basil and garlic without any fussy techniques—store-bought pesto does the heavy lifting here.
  • It's elegant enough for guests but simple enough that you won't stress while cooking.
02 -
  • Don't skip the gnocchi-crisping step—boiled gnocchi is soft and forgettable, but pan-seared gnocchi becomes the star of the plate.
  • Heavy cream can break if it boils too aggressively, so keep the heat medium and stir frequently once it's in the pan.
03 -
  • Don't thaw frozen gnocchi before cooking—put them straight from the freezer into the hot pan and they'll crisp up beautifully without falling apart.
  • Taste the sauce before serving and adjust seasoning aggressively; cream mutes flavors, so what tastes perfect in the pan might need more salt than you expect.
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