If you’re craving a dish that brings together creamy indulgence and vibrant flavors all in one pan, the Asiago Chicken Gnocchi with Sun-Dried Tomatoes and Spinach Recipe is an absolute must-try. Imagine tender gnocchi swimming in a silky Asiago-infused sauce, studded with juicy chicken, tangy sun-dried tomatoes, and bright spinach. It’s the kind of recipe that feels both comforting and elegant, perfect for a cozy weeknight or impressing friends without too much fuss.
Ingredients You’ll Need
Getting ready to make this dish? The ingredients are wonderfully straightforward but each plays a crucial role in building layers of flavor, texture, and color that make this recipe unforgettable.
- Boneless, skinless chicken breasts: The lean protein foundation that adds heartiness and pairs beautifully with the creamy sauce.
- Salt and pepper: Essential seasonings to enhance every other ingredient.
- Olive oil: Perfect for searing the chicken to a golden brown crust.
- Unsalted butter: Adds richness and helps mellow the garlic’s sharpness during sautéing.
- Garlic cloves, minced: Brings an aromatic depth that makes the sauce sing.
- Chicken broth: A savory base that lifts the sauce without overpowering.
- Heavy cream: Delivers the luxurious, velvety texture that wraps around every bite.
- Fresh spinach, chopped: Adds vibrant green color and a light, fresh contrast.
- Sun-dried tomatoes, chopped: Their tangy sweetness cuts through the creaminess for balance.
- Asiago cheese, grated: The star of the show, offering a nutty, sharp flavor that defines this recipe.
- Potato gnocchi: Soft, pillowy, and ready to soak up the sauce beautifully.
- Italian seasoning: A herb blend that enhances the Mediterranean vibe.
- Fresh basil, chopped (optional): Adds an herbal brightness when sprinkled on top.
- Parmesan cheese for garnish (optional): Adds an extra cheesy touch and visual appeal.
How to Make Asiago Chicken Gnocchi with Sun-Dried Tomatoes and Spinach Recipe
Step 1: Prepare and Cook the Chicken
Start by seasoning your chicken breasts generously with salt and pepper. This simple step amplifies flavor right from the start. Heat your olive oil in a large skillet until shimmering, then add the chicken. Cook for 5-7 minutes per side to get a beautiful golden exterior and ensure the chicken is fully cooked through. Once done, remove the chicken and let it rest for a few minutes—this keeps it juicy and tender when sliced later.
Step 2: Build the Sauce Base
Using the same skillet helps you capture all those delicious browned bits left behind by the chicken, intensifying the sauce’s flavor. Lower the heat to medium, then add butter and minced garlic. Sauté for about a minute until fragrant but not browned, releasing those savory aromas that invite you into the kitchen.
Step 3: Add Liquids and Create Creamy Sauce
Pour in the chicken broth while scraping the skillet with a wooden spoon to lift every ounce of flavor. Then stir in the heavy cream, which will transform the broth into a luxuriously smooth sauce that’s both rich and comforting.
Step 4: Incorporate Veggies and Cheese
Time to make this sauce vibrant and complex by tossing in the fresh spinach, chopped sun-dried tomatoes, and the grated Asiago cheese. Stir gently as the cheese melts, thickening the sauce and infusing it with that characteristic Asiago nuttiness and tang—a key moment that brings the recipe together brilliantly.
Step 5: Cook the Gnocchi in the Sauce
Add the potato gnocchi along with the Italian seasoning directly into the skillet. Let them cook for 3-4 minutes, stirring occasionally so each fluffy piece soaks up the creamy sauce beautifully. The gnocchi will puff up tenderly, making every forkful melt effortlessly in your mouth.
Step 6: Finish with Chicken and Final Touches
Slice the rested chicken breasts and return them to the skillet, folding them gently through the gnocchi and sauce. This final step warms the chicken and ensures it’s coated in that irresistible Asiago creaminess. For an extra burst of freshness, sprinkle on chopped fresh basil and a little Parmesan cheese if you like—it’s a fantastic way to elevate the dish for serving.
How to Serve Asiago Chicken Gnocchi with Sun-Dried Tomatoes and Spinach Recipe
Garnishes
A sprinkle of chopped fresh basil or parsley brightens the rich dish beautifully, adding a pop of green color and fresh herbal notes. A dusting of grated Parmesan cheese just before serving introduces another layer of savory depth and a slight texture contrast on top.
Side Dishes
This Asiago Chicken Gnocchi with Sun-Dried Tomatoes and Spinach Recipe shines on its own but also pairs wonderfully with a crisp green salad tossed in a light vinaigrette. Roasted or steamed vegetables like asparagus or green beans bring a lovely crunch and balance out the creaminess on the plate.
Creative Ways to Present
For a dinner party, serve this dish in warm shallow bowls with a drizzle of good quality olive oil and freshly cracked black pepper. Adding a lemon wedge on the side can offer a zesty contrast for people who love a bit of brightness with creamy dishes. Garnishing with edible flowers or microgreens can turn it into a stunning centerpiece that wows every guest.
Make Ahead and Storage
Storing Leftovers
After enjoying the initial meal, store any leftovers in an airtight container in the refrigerator. The flavors tend to deepen after resting overnight, making for delightful lunches or dinners the next day. Consume within 3 days for best freshness.
Freezing
While fresh is always best for gnocchi dishes, you can freeze leftovers by placing them in a freezer-safe container. Keep in mind that the texture of the gnocchi might soften slightly upon thawing, so this method is best for short-term storage up to one month.
Reheating
Reheat your leftovers gently on the stovetop over low heat, stirring frequently. Adding a splash of chicken broth or cream can help rejuvenate the sauce and prevent it from drying out. Avoid microwaving if possible to maintain the sauce’s silky texture and flavor harmony.
FAQs
Can I use pre-cooked chicken for this recipe?
Absolutely! Using pre-cooked chicken can save time. Just stir it in during the final step to heat it through, making sure not to overcook it to keep the chicken juicy.
What if I don’t have Asiago cheese?
Parmesan cheese is a great substitute in a pinch. It won’t have the exact same nutty flavor, but it will still give the sauce a lovely cheesy richness that complements the other ingredients nicely.
Is it possible to make this dish dairy-free?
To make a dairy-free version, substitute the heavy cream with a full-fat coconut milk or cashew cream, and use dairy-free cheese alternatives. The flavor profile will shift slightly but remain delicious and creamy.
Can I use frozen spinach instead of fresh?
You can, but be sure to thaw and squeeze out as much moisture as possible before adding it to avoid extra liquid in your sauce, which can make it thinner than desired.
How spicy is this dish?
This Asiago Chicken Gnocchi with Sun-Dried Tomatoes and Spinach Recipe is mild and creamy, designed to be comforting rather than spicy. If you want a touch of heat, adding red pepper flakes during the garlic sautéing step works perfectly.
Final Thoughts
This Asiago Chicken Gnocchi with Sun-Dried Tomatoes and Spinach Recipe is truly a treasure—a perfect marriage of creamy, cheesy goodness with fresh and tangy accents that anyone can make and love. Whether you’re cooking for yourself or a crowd, this dish offers a satisfying hug of flavor on every plate. I hope you have as much fun making and eating it as I do every time I whip it up!
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Asiago Chicken Gnocchi with Sun-Dried Tomatoes and Spinach Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This creamy Asiago Chicken Gnocchi is a comforting and flavorful one-pan meal featuring tender chicken breasts, pillowy potato gnocchi, and a rich sauce made with Asiago cheese, spinach, and sun-dried tomatoes. Ready in under 45 minutes, it’s perfect for an easy weeknight dinner that feels indulgent yet homey.
Ingredients
Protein
- 1 pound boneless, skinless chicken breasts
Sauce and Vegetables
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 2 cups heavy cream
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup Asiago cheese, grated
- 1 teaspoon Italian seasoning
- 1/4 cup fresh basil, chopped (optional)
Main Carbohydrate
- 1 package (16 ounces) potato gnocchi
Seasoning
- Salt and pepper to taste
- Grated Parmesan cheese for garnish (optional)
Instructions
- Season the chicken: Generously season the boneless, skinless chicken breasts with salt and pepper on both sides to enhance flavor.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side until fully cooked through and golden brown. Remove from skillet and let them rest for 5 minutes before slicing to retain juices.
- Sauté garlic: Lower the heat to medium. Add unsalted butter and the minced garlic to the same skillet. Sauté for about 1 minute until fragrant but not browned to build flavor for the sauce.
- Add liquids: Pour in the chicken broth while scraping up any browned bits from the skillet’s bottom. Then stir in the heavy cream to create a rich base for the sauce.
- Add vegetables and cheese: Incorporate chopped fresh spinach, sun-dried tomatoes, and grated Asiago cheese into the skillet. Stir continuously until the cheese melts completely and the sauce becomes smooth and creamy.
- Cook gnocchi: Add the potato gnocchi and Italian seasoning into the skillet. Cook for 3-4 minutes, stirring occasionally until the gnocchi are tender and have absorbed the sauce flavors.
- Combine chicken: Return the sliced chicken breasts into the skillet. Stir well to coat the chicken in the creamy sauce and warm it through evenly.
- Garnish and serve: Optionally, sprinkle freshly chopped basil and grated Parmesan cheese over the top before serving for an extra touch of freshness and flavor.
Notes
- Letting the chicken rest before slicing ensures juicy, tender meat.
- You can substitute Asiago cheese with Parmesan if unavailable, but Asiago offers a richer flavor.
- Use fresh spinach for best texture; frozen spinach can be used but should be thawed and drained well.
- Adjust seasoning with salt and pepper at the end to suit your taste.
- For a lighter version, substitute heavy cream with half-and-half or a lighter cream alternative, but the sauce may be less rich.
- Gnocchi cooks quickly; avoid overcooking to prevent mushiness.
