Go Back
–+ servings
a rustic bowl of gnocchi in a creamy green sauce with grated parmesan on top

Creamy Chicken Pesto Gnocchi

Claire | Sprinkle and Sprouts
This Creamy Chicken Pesto Gnocchi is the perfect harmony of tender chicken, pillowy gnocchi, and a velvety sauce bursting with the vibrant flavors of pesto. All ready in under 20 minutes, it will become a family favorite in no time! With just a few simple ingredients, you can whip up a warm and comforting meal that will satisfy even the hungriest of appetites. Whether hosting a dinner party or preparing a cozy family meal, this Creamy Chicken Pesto Gnocchi fits the bill.
4.55 from 105 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main
Cuisine Italian
Servings 4
Calories 712 kcal

Ingredients
 
 

  • 1 tablespoon olive oil
  • 2 chicken breasts , diced (see note 1)
  • 1 tablespoon butter
  • 3 cloves garlic , minced
  • ¼ cup pesto (see note 2)
  • 1 cup heavy cream
  • ¼ cup chicken broth (see note 3)
  • 1.1 pound uncooked potato gnocchi (see note 4)
  • ½ cup grated parmesan cheese (see note 5)
  • ¼ cup basil leaves
  • salt & pepper

Instructions
 

  • Add the oil to a high-sided skillet or Dutch oven. Add the chunks of chicken and cook for 2 minutes over high heat so the chicken browns.
    1 tablespoon olive oil
    2 chicken breasts , diced (see note 1)



  • Turn the heat to low and add the butter and garlic. Stir for 30 seconds, and then add in the pesto.
    1 tablespoon butter
    3 cloves garlic , minced
    ¼ cup pesto (see note 2)



  • Pour in the cream and broth, stir well to combine, and bring to a simmer.
    1 cup heavy cream
    ¼ cup chicken broth (see note 3)



  • Add the gnocchi, cover the pan, and cook for 5 minutes over medium-low heat.
    1.1 pound uncooked potato gnocchi (see note 4)



  • Uncover the pan, stir well, and cook for 2 minutes more.
  • Add the grated parmesan cheese, then remove from the heat and stir in the basil leave.
    ½ cup grated parmesan cheese (see note 5)
    ¼ cup basil leaves



  • Taste your sauce and season to taste. Serve immediately.
    salt & pepper



Notes

  1. The recipe uses chicken breast, but feel free to use chicken thigh for this recipe. Alternatively, you can use any leftover chicken from a roast or rotisserie chicken.
  2. You can use vegetable broth if you prefer. Pick low sodium to keep control of the salt.
  3. Use any brand of pesto that you enjoy.
  4. I buy dried gnocchi when cooking one-pan meals since it tends to hold up well. I always keep a packet of the shelf-stable kind in my pantry, and you can easily find it in the pasta aisle of most major grocery stores. I buy De Cecco Potato Gnocchi that comes in 1.1lb/500g packets. If your brand comes in 1lb/454g then that is fine.
  5. If you can, buy a block of parmesan and grate it yourself. It will have a better flavor, and pre-grated parmesan will leave your sauce a little grainy.
Tried this recipe?Let us know how it was!

Nutrition

Calories: 712kcal | Carbohydrates: 50g | Protein: 35g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 161mg | Sodium: 718mg | Potassium: 516mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1517IU | Vitamin C: 3mg | Calcium: 216mg | Iron: 5mg

Nutrition is per serving

For more great recipes follow me on PinterestFollow @sprinklessprout
QR Code linking back to recipe