Creamy Chicken Pesto Gnocchi
A quick one-pan dinner of tender chicken and pillowy gnocchi in a creamy pesto sauce.
Equipment
- large high-sided skillet or Dutch oven
- Spatula or wooden spoon
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 2 pieces chicken breasts, diced see note 1
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1/4 cup pesto see note 2
- 1 cup heavy cream
- 1/4 cup chicken broth see note 3
- 1.1 pound uncooked potato gnocchi see note 4
- 1/2 cup grated Parmesan cheese see note 5
- 1/4 cup basil leaves
- salt to taste
- black pepper to taste
Instructions
- Heat 1 tablespoon olive oil in a large high-sided skillet or Dutch oven over high heat.
- Add the diced chicken and cook for about 2 minutes, stirring occasionally, until the outside browns.
- Reduce heat to low, add 1 tablespoon butter and the minced garlic, and cook while stirring for about 30 seconds until fragrant.
- Stir in 1/4 cup pesto until combined.
- Pour in 1 cup heavy cream and 1/4 cup chicken broth, stir to combine, and bring the mixture to a gentle simmer.
- Add 1.1 pounds uncooked potato gnocchi to the skillet, cover, and cook over medium-low heat for 5 minutes.
- Uncover, stir well, and cook uncovered for 2 more minutes so the sauce thickens slightly and the gnocchi finishes cooking.
- Remove from heat, stir in 1/2 cup grated Parmesan and 1/4 cup basil leaves until the cheese melts and the basil wilts.
- Taste and season with salt and black pepper as needed, then serve immediately.
Notes
- You can use chicken thighs or leftover cooked chicken instead of breasts.
- Vegetable broth may be substituted for chicken broth; choose low-sodium if desired.
- Any store-bought pesto brand works well in this recipe.
- Dried or shelf-stable gnocchi is convenient for one-pan meals and commonly sold in 1.1 lb (500 g) packets.
- Freshly grating Parmesan from a block yields better texture and flavor than pre-grated cheese.