Get ready to fall in love with our 30-minute Creamy Chicken Pesto Gnocchi — it’s a weeknight dinner game-changer! You’ll have a full meal full of seared, store-bought gnocchi, chunks of tender chicken, and the creamiest pesto sauce all ready in one-pot. Plus, with a few easy ingredient swaps, you can make it as healthy as you wish.
Table of Contents
- Why We Love this One-Pot Recipe
- Ingredients You’ll Need
- Healthier Ingredient Swaps
- How to Make Chicken Pesto Gnocchi
- Tip for Pan-Seared Gnocchi
- Toasting Pine Nuts Tip
- How do I store leftovers and how long will they keep?
- Can I make this recipe ahead of time and reheat it later?
- FAQs
- What to Serve with Chicken Pesto Gnocchi
- More Easy Gnocchi Recipes
- Creamy Chicken Pesto Gnocchi Recipe
We have been on a gnocchi cooking ROLL lately. And I can trace it back to one clear inflection point: The day I made the magical discovery that you do not have to BOIL store-bought gnocchi!? (You can thank Justin and this Gnocchi Bolognese for that info!)
Nope! In fact, you simply plop that package of store bought gnocchi into a skillet with a bit of oil, let it sear for a couple of minutes per side, then steam with the TINIEST bit of water at the end. And voila! You now have my secret trick for being able to cook up gnocchi with a yummy pesto cream sauce and bites of chicken… all in ONE skillet.
That’s what you came here for, after all. That Creamy Chicken Pesto Gnocchi. It’s in-cre-di-ble guys!! Like make-it-every-week kind of incredible, and maybe even twice, all thanks to the perfect balance of creamy comfort and light, bright flavors.
Why We Love this One-Pot Recipe
- The title of this section says it all: it’s a full meal made in ONE pot. Clean up is an absolute breeze! And you don’t have to divide your attention between a ton of different burners at one time.
- It’s ready in 30 minutes. By using some of the down-time between searing the chicken and gnocchi, you can measure out the other ingredients, making it the perfect dish for busy weeknights.
- Store-bought ingredients are another HUGE lifesaver. Don’t get me wrong, I love a good fresh basil pesto and some homemade gnocchi, but we don’t have time to go all out every night of the week.
- A few simple ingredient swaps can easily make this dish even healthier without much sacrifice on flavor.
Ingredients You’ll Need
- Chicken. Chicken thighs add the most flavor and best texture, but boneless skinless breasts can be subbed in, as well.
- Gnocchi. If you’ve never made Homemade Gnocchi, you don’t know what you’re missing. But if you’re short on time (or motivation) grab some pre-made gnocchi at the store.
- Cream. Heavy cream gives this dish a luxurious texture and tons of flavor. However, you can use full-fat milk or a plant-based alternative if needed.
- Pesto. You can make your own homemade pesto or grab a bottle from the store.
- Toppings. Learn how to chiffonade cut basil, and add in some toasted pine nuts and grated Parmesan cheese.
Healthier Ingredient Swaps
- Try a cauliflower gnocchi to get more veggies or a gluten-free gnocchi—both work if you’re avoiding gluten.
- Swap out the heavy cream for regular milk or a plant-based alternative, such as a full-fat oat milk.
- You can opt for chicken breasts in place of thighs to decrease the amount of fat (but they won’t have as much flavor!).
How to Make Chicken Pesto Gnocchi
Please see the recipe card below for ingredient amounts and more detailed instructions.
1. Sear the Chicken
Add 1 to 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Carefully place the chicken pieces in a single layer across the bottom. Season the chicken by sprinkling ½ teaspoon of salt and ¼ teaspoon of black pepper.
Cook the chicken for 8 to 10 minutes, being sure to flip it multiple times while it’s cooking to brown it evenly. Then, transfer the chicken to a plate with paper towels to drain.
2. Sear the Gnocchi
In the same skillet you cooked the chicken, pour in the remaining tablespoon of oil and the gnocchi. Cook it over medium heat for 6 to 7 minutes. Be sure to stir until they’re lightly seared.
Add 2 to 3 tablespoons of water and cook for another 1 to 2 minutes until the gnocchi is tender. Remove the gnocchi to the plate with the chicken.
Tip for Pan-Seared Gnocchi
Leave the gnocchi undisturbed for a couple of minutes before flipping. You want it to turn a gorgeous golden color before turning it!
3. Make the Pesto Cream Sauce
In the same skillet, melt the butter. Then, stir in the garlic and sauté for 30 seconds until it’s fragrant. Pour in the heavy cream, then stir in the pesto sauce. Mix the sauce until it’s well combined.
Bring the sauce to a boil, then reduce the heat to low and simmer it for 2 minutes.
4. Serve the Gnocchi
Add the chicken and gnocchi back into the skillet. Then, stir in the lemon juice, lemon zest, and remaining salt and pepper. Mix everything well and cook for another 2 to 3 minutes until it is all heated through.
Serve the creamy pesto chicken gnocchi with chiffonade basil, toasted pine nuts, and grated Parmesan cheese.
You can also opt for these irresistible Parmesan Cheese Crisps!
Toasting Pine Nuts Tip
It’s super easy to toast your own pine nuts! Simple spread them on a baking sheet and bake at 325°F for 7 to 8 minutes.
How do I store leftovers and how long will they keep?
The best way to store leftover gnocchi is in an airtight container in the fridge for up to 4 to 5 days.
Can I make this recipe ahead of time and reheat it later?
While you can make this dish a day or two early, it’s best to keep the pieces separate until you’re ready to serve. The gnocchi will absorb a good bit of the sauce if stored together. Reheat separately and then bring together just before serving.
FAQs
I have made this dish with both homemade and store-bought pesto, and it comes out great either way. However, note that the amount of oil is different between the two.
You can definitely use frozen gnocchi, but be sure to follow the instructions on the packaging to ensure they’re cooked completely.
While you can substitute another protein, pay attention to the cooking times and how they change based on what you choose.
What to Serve with Chicken Pesto Gnocchi
When you’re ready to dig in, there are a few sides that go perfectly!
Choose a salad, like one with Caesar Dressing, or this Lemon Arugula Salad or Chopped Kale Salad.
You can also choose a vegetable, like Roasted Broccoli, Roasted Asparagus, or Sautéed Green Beans.
More Easy Gnocchi Recipes
Gnocchi is such an underrated ingredient! Don’t miss these delicious recipes that showcase it beautifully.
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Creamy Chicken Pesto Gnocchi Recipe
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Ingredients
- 2-3 Tbsp. oil olive or avocado
- 1 ¼ lbs. chicken thighs cut into 1-inch pieces
- 1 tsp. salt divided
- ½ tsp. black pepper divided
- 1 lb. potato gnocchi or cauliflower, can be gluten-free
- 2-3 Tbsp. water
- 2 Tbsp. butter salted
- 2 cloves garlic finely minced
- ½ cup heavy cream or full-fat milk or plant-based alternative
- ¼ cup broth vegetable or chicken
- ½ cup prepared pesto sauce homemade or store-bought
- ½ lemon juice and zest
For Serving:
- Grated Parmesan cheese
- Toasted pine nuts
- Fresh basil chiffonade
Instructions
- Heat 1-2 tablespoons of oil in a large non-stick skillet over medium-high heat. Once the oil is hot, carefully add the chicken pieces in a single layer. Season the chicken with ½ teaspoon of salt and ¼ teaspoon of black pepper. Cook the chicken for 8-10 minutes, flipping multiple times to ensure even browning and thorough cooking. Once cooked through, transfer the chicken to a plate lined with paper towels to drain excess oil.2-3 Tbsp. oil, 1 ¼ lbs. chicken thighs, 1 tsp. salt, ½ tsp. black pepper
- In the same skillet, add the gnocchi along with the remaining tablespoon of oil. Cook the gnocchi over medium heat for 6-7 minutes, stirring occasionally until lightly seared. Add 2-3 tablespoons of water and continue cooking for an additional 1-2 minutes until the gnocchi is tender. Remove the gnocchi from the skillet and place it on the plate with the chicken.1 lb. potato gnocchi, 2-3 Tbsp. water
- In the skillet, melt the butter and add the garlic. Sauté for 30 seconds until fragrant. Pour in the milk or heavy cream, broth, and then add the pesto sauce. Stir until all ingredients are well combined. Bring the sauce to a boil, then reduce the heat to low and simmer for 2 minutes.2 Tbsp. butter, 2 cloves garlic, ½ cup heavy cream, ½ cup prepared pesto sauce, ¼ cup broth
- Return the gnocchi and chicken to the skillet. Add the lemon juice, lemon zest, and the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper. Mix until everything is combined. Cook for an additional 2-3 minutes until the gnocchi and chicken are heated through.½ lemon, Grated Parmesan cheese
- Serve the creamy chicken pesto gnocchi garnished with toasted pine nuts, Parmesan cheese, and fresh basil. Enjoy your meal!Toasted pine nuts, Fresh basil
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
