Creamy Chicken Pesto Gnocchi Recipe

If you love dishes that feel like a warm hug on a plate, you’re going to adore this Creamy Chicken Pesto Gnocchi Recipe. Creamy, savory, and bursting with the fresh flavors of basil pesto and a hint of lemon, this recipe brings together pillowy gnocchi and tender chicken in the most delightful way. It’s incredibly satisfying, easy to make, and perfect for those weeknights when you want something a little special but not complicated. Trust me, once you try this dish, it will quickly become one of your favorites to whip up and share with friends or family.

Ingredients You’ll Need

This dish is all about simple, well-chosen ingredients that combine to create a powerhouse of flavor. Each element plays a key role in the texture, taste, and vibrant color of your creamy chicken pesto gnocchi.

• 2 tablespoons olive oil, divided: Essential for cooking the chicken and gnocchi to golden perfection and adding a subtle fruity note.
• 1 ¼ pounds boneless skinless chicken thighs, cut into 1-inch pieces: Juicy and tender, these are perfect for soaking up the creamy pesto sauce.
• ½ teaspoon salt: Balances and enhances the flavors in the chicken and sauce.
• ¼ teaspoon black pepper: Adds just a touch of heat to the dish.
• 1 pound potato gnocchi: Soft, pillowy dumplings that soak up the luscious sauce beautifully.
• 2 garlic cloves, finely minced: Provides aromatic depth and a bit of zing without overpowering the dish.
• 2 tablespoons water: Helps soften the gnocchi while cooking and ensures they don’t stick.
• ½ cup heavy cream: Creates the creamy texture that makes this dish so indulgent.
• ¼ cup chicken broth: Adds savory richness and balances the creaminess.
• ½ cup prepared pesto sauce: The star of the show, infusing the dish with fresh basil, pine nuts, and Parmesan flavors.
• 1 tablespoon lemon juice (from 1 lemon): Brightens the sauce with a fresh, citrusy pop.
• 1 teaspoon grated lemon zest: Enhances the lemon flavor and adds a hint of fragrant zestiness.
• ¼ teaspoon salt and ¼ teaspoon black pepper: Additional seasoning for the sauce to bring all flavors together.
• Grated Parmesan cheese: A nutty, salty garnish that complements the pesto beautifully.
• Toasted pine nuts: Provide crunchy texture and nutty accents that echo the pesto’s base.
• Fresh basil leaves, thinly sliced: Adds a fresh herbaceous finish and vibrant color.

How to Make Creamy Chicken Pesto Gnocchi Recipe

Step 1: Cook the Chicken

Start by heating 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add your chicken pieces in a single layer and season with ½ teaspoon salt and ¼ teaspoon black pepper. Let them sizzle and cook for 8 to 10 minutes, stirring often, so each piece is beautifully browned all over, and the chicken reaches an internal temperature of 165°F. Once done, transfer the chicken to a clean plate so we can work on the next steps without overcooking it.

Step 2: Prepare the Gnocchi

In the same skillet, add the remaining tablespoon of olive oil followed by the potato gnocchi. Let them cook for 6 to 7 minutes, stirring occasionally, until they develop a lovely light golden crust. Add in the finely minced garlic and let it cook for 30 seconds until fragrant, craving your kitchen with that irresistible aroma. Pour in 2 tablespoons of water, cover briefly, and continue cooking for another 1 to 2 minutes to soften the gnocchi perfectly. Once tender, move the gnocchi over to join the chicken on the plate.

Step 3: Make the Sauce

In that same skillet, pour in the heavy cream, chicken broth, and prepared pesto sauce, stirring to combine them fully. Turn up the heat to bring the mixture to a boil, then reduce to low and let it simmer for 2 minutes. This step thickens the sauce slightly, ensuring it coats each piece of gnocchi and chicken gorgeously with that creamy pesto goodness.

Step 4: Combine Everything

Return the cooked chicken and gnocchi to the skillet with the sauce. Sprinkle in the lemon juice, lemon zest, ¼ teaspoon salt, and ¼ teaspoon black pepper for an extra layer of brightness and seasoning. Stir gently so everything mixes without breaking up the gnocchi, and cook for another 2 to 3 minutes until the whole dish is heated through and every bite is infused with those delicious herbaceous, creamy flavors.

Step 5: Serve and Garnish

Plate your masterpiece and get ready for the final touches. Sprinkle a generous amount of grated Parmesan cheese over the top, scatter toasted pine nuts for crunch, and add fresh basil leaves for that vibrant, fresh pop of green. Serve immediately while warm and enjoy the cozy comfort of this dish.

How to Serve Creamy Chicken Pesto Gnocchi Recipe

Garnishes

Garnishing is where the dish truly shines. A good grating of Parmesan cheese brings sharpness, while toasted pine nuts add a wonderful crunch and nutty undertone. Fresh basil leaves add a splash of color and an aromatic freshness that complements the pesto sauce perfectly. Don’t skip these – they transform good into unforgettable.

Side Dishes

While this dish is nicely filling on its own, pairing it with a crisp green salad with a light vinaigrette helps balance the richness of the creamy sauce. Garlic bread or a crusty baguette is also fantastic for soaking up every bit of that luscious pesto cream sauce. Roasted or steamed vegetables like asparagus or green beans round out the plate and add a bit of freshness and texture contrast.

Creative Ways to Present

For a fun twist, try serving the gnocchi and chicken in individual shallow bowls for a cozy, rustic feel. You could even turn this recipe into a comforting pasta bake by layering it in a casserole dish, topping with extra Parmesan, and baking until golden and bubbly. Adding a few dollops of ricotta or mozzarella before baking makes it ever creamier and irresistibly cheesy.

Make Ahead and Storage

Storing Leftovers

Place any leftover creamy chicken pesto gnocchi in an airtight container and refrigerate. It will keep well for up to 3 days. The flavors actually deepen a bit after resting, making for an even tastier meal the next day.

Freezing

You can freeze leftovers, though the texture of the gnocchi may change slightly. Freeze in a sealed container or heavy-duty freezer bag for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture and flavor.

Reheating

The best way to reheat this dish is gently on the stovetop over low heat, stirring often to prevent sticking. Add a splash of chicken broth or cream if the sauce becomes too thick. Reheating in the microwave works as well; cover loosely and heat in short intervals, stirring in between.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast will work fine, but thighs tend to stay juicier and more flavorful due to their higher fat content, which complements the richness of the creamy pesto sauce.

Is it possible to make this dish vegetarian?

Yes! Simply omit the chicken and add more gnocchi or vegetables such as mushrooms or zucchini. You can also use vegetable broth instead of chicken broth to keep everything flavorful.

Can I make my own pesto for this recipe?

Definitely! Homemade pesto will add a fresher and sometimes more vibrant flavor, but a good quality store-bought pesto works perfectly and keeps the recipe quick and easy.

What kind of gnocchi is best to use?

Potato gnocchi is the classic choice here, especially fresh or refrigerated ones for the best texture. Frozen gnocchi works, too, but just be sure to adjust cooking times to achieve a tender yet slightly crisp exterior.

How can I make the sauce lighter?

You can substitute half-and-half or milk for the heavy cream to lighten up the sauce, though it won’t be quite as rich or thick. Adding a little bit of flour or cornstarch as a thickener can help keep the consistency.

Final Thoughts

This Creamy Chicken Pesto Gnocchi Recipe is truly one of those dishes that feels like a special treat any night of the week. It’s straightforward to make, bursting with fresh and comforting flavors, and guaranteed to wow anyone lucky enough to have a plate. Whether you’re cooking for family, friends, or just yourself, I can’t recommend giving this recipe a try enough – your taste buds will thank you.

Creamy Chicken Pesto Gnocchi Recipe

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4 from 47 reviews

• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This creamy chicken pesto gnocchi recipe combines tender chicken thighs, golden pan-fried gnocchi, and a rich pesto cream sauce. With vibrant lemon notes and fresh basil, it’s an easy and flavorful dish perfect for a quick weeknight dinner or a comforting meal anytime.

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Ingredients

Scale 1x2x3x

Chicken

• 2 tablespoons olive oil, divided
• 1 ¼ pounds boneless skinless chicken thighs, cut into 1-inch pieces
• ½ teaspoon salt
• ¼ teaspoon black pepper

Gnocchi & Sauce

• 1 pound potato gnocchi
• 2 garlic cloves, finely minced
• 2 tablespoons water
• ½ cup heavy cream
• ¼ cup chicken broth
• ½ cup prepared pesto sauce
• 1 tablespoon lemon juice (from 1 lemon)
• 1 teaspoon grated lemon zest
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Garnishes

• Grated Parmesan cheese
• Toasted pine nuts
• Fresh basil leaves, thinly sliced

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Instructions

1. Cook the Chicken: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the chicken pieces in a single layer and season with ½ teaspoon salt and ¼ teaspoon black pepper. Cook for 8-10 minutes, stirring often, until the chicken is browned and reaches an internal temperature of 165°F. Transfer the cooked chicken to a clean plate.
2. Prepare the Gnocchi: In the same skillet, add the remaining 1 tablespoon of olive oil and the potato gnocchi. Cook for 6-7 minutes, stirring occasionally, until the gnocchi is lightly golden on the outside. Add the minced garlic and cook for an additional 30 seconds until fragrant. Pour in 2 tablespoons of water and cook for 1-2 minutes more until the gnocchi is tender. Transfer the gnocchi to the plate with the chicken.
3. Make the Sauce: Using the same skillet, add the heavy cream, chicken broth, and prepared pesto sauce. Stir well to combine. Increase the heat to high and bring the sauce to a boil. Then reduce heat to low and simmer for 2 minutes, stirring occasionally until the sauce thickens slightly.
4. Combine Everything: Return the cooked chicken and gnocchi to the skillet with the sauce. Add the lemon juice, grated lemon zest, ¼ teaspoon salt, and ¼ teaspoon black pepper. Gently stir to coat all ingredients in the sauce. Cook for another 2-3 minutes until everything is heated through and well combined.
5. Serve: Plate the creamy chicken pesto gnocchi and garnish with grated Parmesan cheese, toasted pine nuts, and fresh basil leaves as desired. Serve hot and enjoy your flavorful meal!

Notes

• Using boneless skinless chicken thighs ensures tender and juicy chicken after cooking.
• To toast pine nuts, place them in a dry skillet over medium heat and stir frequently until golden and fragrant.
• If you prefer a thicker sauce, simmer a little longer until it reaches your desired consistency.
• Store leftovers in an airtight container refrigerated for up to 3 days. Reheat gently on the stovetop.
• Feel free to substitute prepared pesto with homemade pesto for a fresher flavor.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian