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Creamy Chicken Gnocchi with Sun-Dried Tomato Pesto and Spinach Recipe

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4.2 from 14 reviews

  • Author: Leila
  • Total Time: 20 minutes
  • Yield: 4 servings

Description

This creamy chicken gnocchi recipe offers a delightful, rich and comforting meal featuring tender cubed chicken, pillowy gnocchi, and fresh spinach in a luscious sun-dried tomato pesto and Parmesan cream sauce. Ready in just 20 minutes, this easy stovetop dish is perfect for a quick weeknight dinner that satisfies with its hearty flavors and creamy texture.

Ingredients

Main Ingredients

  • 2 boneless, skinless chicken breasts, cubed
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 cup heavy cream, room temperature
  • 1 cup low-sodium chicken broth
  • ¼ cup shredded Parmesan cheese
  • ¼ cup sun-dried tomato pesto
  • 1 pound gnocchi (1 package)
  • 2 cups fresh spinach

Instructions

  1. Season the chicken: Sprinkle the cubed chicken breasts evenly with kosher salt and ground black pepper to enhance their flavor.
  2. Cook the chicken: Heat olive oil in a Dutch oven over medium-high heat. Add the seasoned chicken and cook for 8-12 minutes until fully cooked through and golden brown on the outside. Remove chicken from the pan and transfer to a plate.
  3. Prepare the creamy sauce: In the same Dutch oven, stir together the heavy cream, low-sodium chicken broth, shredded Parmesan cheese, and sun-dried tomato pesto. Mix well to combine all flavors.
  4. Cook the gnocchi: Add the gnocchi to the sauce in the pan, then cover with a lid. Let cook for approximately 5 minutes until the gnocchi are tender and cooked through.
  5. Add the chicken and wilt spinach: Return the cooked chicken to the pan along with the fresh spinach. Stir and cook for 2 minutes until the spinach is wilted and heated through.

Notes

  • Use cubed chicken breasts for even cooking and tender bites.
  • Ensure the heavy cream is at room temperature to prevent curdling when combined with the broth.
  • Sun-dried tomato pesto adds a robust flavor—if unavailable, substitute with regular pesto for a greener taste.
  • Fresh spinach wilts quickly, so add it just before finishing to maintain its vibrant color and nutrients.
  • This dish can be made in any wide, heavy-bottomed pan if a Dutch oven is not available.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://recipesbyleila.com/creamy-chicken-gnocchi-with-sun-dried-tomato-pesto-and-spinach-recipe/