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
Scale
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.
