Original Post: https://www.evolvingtable.com/creamy-pesto-chicken-gnocchi/
Creamy Chicken Pesto Gnocchi Recipe
Get ready to fall in love with our 30-minute Creamy Chicken Pesto Gnocchi — it's a weeknight dinner game-changer! The sauce is cozy and creamy, with pillowy bites of gnocchi that make you feel like you could snuggle right up with it.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil divided
- 1 ¼ pounds boneless skinless chicken thighs cut into 1-inch pieces
- ¾ teaspoon salt divided
- ½ teaspoon black pepper divided
- 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
For Serving (Optional)
- Grated Parmesan cheese
- Toasted pine nuts
- Fresh basil leaves thinly sliced
Instructions
- Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat. Once the oil is hot, add the chicken in a single layer. Season the chicken with 1⁄2 teaspoon salt and 1⁄4 teaspoon black pepper. Cook 8-10 minutes, stirring often, or until the chicken has reached an internal temperature of 165°F. Transfer the cooked chicken to a clean plate.1 ¼ pounds boneless skinless chicken thighs
- In the same skillet, add the remaining 1 tablespoon olive oil along with the gnocchi. Cook for 6-7 minutes, stirring occasionally, or until lightly golden. Add the garlic and cook for 30 seconds, or until fragrant. Add 2 tablespoons of water and continue cooking for an additional 1-2 minutes, or until the gnocchi is tender. Transfer the gnocchi to the plate with the chicken.1 pound potato gnocchi, 2 garlic cloves, 2 tablespoons water
- Add the heavy cream, broth, and pesto to the skillet. Stir until all ingredients are well combined. Increase the heat to high and bring the sauce to a boil. Reduce the heat to low and simmer for 2 minutes, or until the sauce thickens slightly.½ cup heavy cream, ¼ cup chicken broth, ½ cup prepared pesto sauce
- Add the gnocchi and chicken to the skillet along with the lemon juice, lemon zest, 1⁄4 teaspoon salt, and 1⁄4 teaspoon black pepper. Gently stir until well combined. Cook for an additional 2-3 minutes, or until the gnocchi and chicken are heated through.1 tablespoon lemon juice, 1 teaspoon grated lemon zest
- Serve with Parmesan cheese, toasted pine nuts, and fresh basil, if using.Grated Parmesan cheese, Toasted pine nuts, Fresh basil leaves
Video
Notes
- Nutrition: Facts are calculated without any additional Parmesan cheese, pine nuts, or basil.
- Storage. Keep leftovers in an airtight container in the fridge for up to 4 to 5 days. It’s best to flash-freeze the gnocchi separately from the sauce. Both will keep for up to 6 months in the freezer.
- Reheating. Warm this dish back up in a pot on the stove top over medium heat.
- Sauce. Freshly made pesto sauce is preferred, but if you use store-bought, choose one with less oil to avoid an overly greasy sauce.
- Gnocchi. You can use regular potato gnocchi, gluten-free, or even cauliflower gnocchi (some might sear up more quickly so keep an eye!).
- Heavy cream. Go with either full fat milk or another non-dairy alternative, just make sure it is full-fat and unsweetened.
- Meat. Chicken breasts can be used, but will cook up more quickly so keep an eye on them.
Nutrition
Calories: 640kcal | Carbohydrates: 45g | Protein: 34g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 171mg | Sodium: 1300mg | Potassium: 392mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1098IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 6mg
