If you're craving a hearty and flavorful dish packed with a little kick, this Cajun Chicken Gnocchi is for you. Picture tender bites of chicken seared to perfection with a zesty blend of Cajun spices. And as if that weren't enough, we're pairing it with pillowy-soft gnocchi, just waiting to soak up all those rich, smoky flavors. It's a dish that satisfies your hunger and warms your soul with its robust flavors and comforting textures.
Mix the olive oil, cajun seasoning, and sugar in a non-metallic bowl.2 tbsp olive oil3 tbsp cajun seasoning1 tbsp sugar
Cut the chicken into bite-sized chunks and add it to the marinade.2 large chicken breasts
Let the chicken sit for at least 30 minutes, but it can sit for 24-36 hours.
To cook the dish
Heat the oil in a high-sided skillet or Dutch oven over medium-high heat. Add the chopped onions and peppers, then cook for 4-5 minutes until softened.2 tbsp olive oil1 onion1 red bell pepper
Add the chunks of chicken and cook for 3 minutes over high heat.
Add the minced garlic and stir for 30 seconds, then add in the broth, cream, and cajun seasonings, stir well to combine, and bring to a simmer.4 cloves garlic1 cup/ 240ml low sodium chicken broth½ cup/ 125ml heavy cream1 ½ tsp cajun seasoning
Add the gnocchi, cover the pan, and cook for 5 minutes over medium-low heat.1.1 lb/ 500g uncooked potato gnocchi
Uncover the pan, stir well, and cook for 2 minutes more.
Add the grated parmesan cheese and stir gently to melt into the sauce.½ cup grated parmesan
Remove from the heat, stir in the fresh spinach leaves, taste your sauce, and season to taste. Serve immediately.1 cup fresh spinach leaves
Notes
I use my homemade Cajun seasoning blend, which you can find here: Homemade Cajun Seasoning recipe. However, feel free to use any brand of Cajun seasoning that you enjoy.
You can use brown or white sugar. It enhances the juiciness of the chicken and gives it a great flavor, but you can leave it out.
Feel free to substitute with chicken thighs (3-4 thighs), but cook them for 6 minutes at step 2.
You can use white, brown, yellow, or red onion.
The recipe suggests red, but it is a personal preference, so use whatever color you prefer or have at home.
I recommend using dried gnocchi for one-pan meals, as it holds up well during cooking. You can easily find shelf-stable gnocchi in the pasta aisle of most major grocery stores.
For the best flavor and texture in your sauce, consider buying a block of parmesan and grating it yourself. Pre-grated parmesan can leave your sauce slightly grainy.