If you are searching for a comforting yet vibrant meal that dazzles both in flavor and ease of preparation, this Creamy Chicken Pesto Gnocchi Recipe is exactly what you need. With tender chicken thighs, pillowy gnocchi, and a rich, herbaceous pesto cream sauce, this dish strikes the perfect balance between indulgence and freshness. Each bite bursts with savory, creamy goodness that feels special enough for company but simple enough for a weeknight dinner. Trust me, once you try making this dish, it will quickly become one of your favorite go-to meals.
Ingredients You’ll Need
Gathering your ingredients is the first step to creating this dreamy, luscious dish. Each component plays an essential role, from the juicy chicken thighs that provide hearty protein to the pesto that injects a fresh, nutty flavor and a beautiful pop of green color. The gnocchi, light and tender, brings a delightful chewy texture, perfectly complemented by the creamy sauce.
- 2 tablespoons olive oil, divided: Essential for cooking the chicken and gnocchi to a beautiful golden finish without sticking.
- 1 ¼ pounds boneless skinless chicken thighs, cut into 1-inch pieces: These pieces stay juicy and flavorful throughout cooking.
- ½ teaspoon salt and ¼ teaspoon black pepper: Simple seasonings that allow the chicken’s natural taste and the sauce’s brightness to shine.
- 1 pound potato gnocchi: Soft, pillowy dumplings that soak up the creamy pesto sauce wonderfully.
- 2 garlic cloves, finely minced: Adds a subtle garlic aroma and depth of flavor without overpowering the dish.
- 2 tablespoons water: Helps cook the gnocchi gently and tenderize them perfectly.
- ½ cup heavy cream: The heart of the sauce, bringing a rich, velvety texture.
- ¼ cup chicken broth: Adds savory depth and thins the sauce just enough for coating every bite.
- ½ cup prepared pesto sauce: Brings fresh basil, pine nuts, Parmesan, and garlic flavors all in one vibrant spoonful.
- 1 tablespoon lemon juice (from 1 lemon): Lifts the creamy sauce with bright citrus notes.
- 1 teaspoon grated lemon zest: Enhances the lemon flavor without adding extra acidity.
- ¼ teaspoon salt and ¼ teaspoon black pepper: Balances and intensifies the sauce flavors.
- Grated Parmesan cheese: A salty, nutty garnish that adds an irresistible finishing touch.
- Toasted pine nuts: Adds crunch and that signature pesto crunch in the presentation.
- Fresh basil leaves, thinly sliced: For a fragrant, fresh green pop and garnish.
How to Make Creamy Chicken Pesto Gnocchi Recipe
Step 1: Cook the Chicken
Start by heating 1 tablespoon of olive oil over medium heat in a large nonstick skillet. Add your bite-sized chicken thighs, seasoning them with ½ teaspoon salt and ¼ teaspoon black pepper. Cook the chicken for about 8 to 10 minutes, stirring frequently until the pieces develop a golden-brown crust and reach an internal temperature of 165°F. This searing step locks in the juices, ensuring tender, flavorful bites. Once done, transfer the chicken to a clean plate and set it aside.
Step 2: Prepare the Gnocchi
In the same skillet, pour in the remaining tablespoon of olive oil. Toss in the potato gnocchi and sauté them for 6 to 7 minutes, stirring now and then until they turn lightly golden on the outside. This step gives the gnocchi a wonderful slight crispness on the edges while keeping the inside soft. Next, add the finely minced garlic and cook for just 30 seconds to release its aroma without burning it. Pour in 2 tablespoons of water to help steam and soften the gnocchi for another 1 to 2 minutes. Once tender, move the gnocchi over to the plate with your cooked chicken.
Step 3: Make the Sauce
Now it’s time for that luscious sauce! Using the same skillet, add the heavy cream, chicken broth, and the flavorful prepared pesto sauce. Stir everything together until fully combined. Increase the heat to high and bring the mixture to a gentle boil. Then reduce the heat to low and simmer for 2 minutes, allowing the sauce to thicken just slightly and concentrate those fresh basil and cheese notes. This is where your creamy chicken pesto gnocchi recipe really begins to shine.
Step 4: Combine Everything
Return the cooked chicken and gnocchi back into the skillet with the sauce. Add 1 tablespoon of fresh lemon juice, 1 teaspoon grated lemon zest, and finish seasoning with ¼ teaspoon salt and ¼ teaspoon black pepper. Gently stir everything together to coat each piece evenly. Cook it all for another 2 to 3 minutes until heated through and perfectly melded. This step brings all the vibrant flavors together in one harmonious, mouthwatering dish.
Step 5: Serving Your Creamy Chicken Pesto Gnocchi Recipe
Your Creamy Chicken Pesto Gnocchi Recipe is ready to plate and enjoy. The creamy sauce clings to each piece of chicken and gnocchi, delivering a comforting yet fresh flavor profile that’s just irresistible.
How to Serve Creamy Chicken Pesto Gnocchi Recipe
Garnishes
The dish truly comes alive when topped with a generous sprinkle of grated Parmesan cheese, a handful of toasted pine nuts for a delightful crunch, and fresh basil leaves delicately sliced for a punch of herbal brightness. These garnishes not only add texture and color but elevate the overall aroma and taste.
Side Dishes
Serve your creamy chicken pesto gnocchi alongside a crisp green salad dressed with lemon vinaigrette or light roasted vegetables such as asparagus or zucchini. These sides act as a refreshing counterbalance to the rich main course and add more variety to your plate.
Creative Ways to Present
For entertaining, try serving the gnocchi in small individual cast iron skillets or rustic bowls to keep it warm and visually impressive. A drizzle of extra pesto or a touch of kale chips on top liven up the presentation even further. Let your creativity flow to impress your guests while keeping the comfort factor high.
Make Ahead and Storage
Storing Leftovers
If you have any leftover creamy chicken pesto gnocchi, store it in an airtight container in the refrigerator. It will keep wonderfully for up to 3 days. The flavors meld beautifully overnight, offering even tastier bites the next day.
Freezing
This dish can be frozen, but for best results, freeze the chicken and gnocchi separately from the sauce. Place cooked chicken and gnocchi in one container and the creamy pesto sauce in another. When ready to enjoy, thaw overnight and reheat gently while combining for the freshest texture and flavor.
Reheating
Reheat leftovers over low heat in a skillet or microwave, stirring occasionally to redistribute the sauce and prevent drying out. Add a splash of chicken broth or cream if the sauce thickens too much during reheating.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work fine, but they tend to be leaner and can dry out more quickly. Keep a close eye while cooking and consider marinating them before cooking for extra juiciness.
Is potato gnocchi the only type of gnocchi to use?
Potato gnocchi is classic for this recipe because of its soft texture that absorbs the sauce well. However, you can experiment with sweet potato or ricotta gnocchi for subtle variations.
Can I make the sauce dairy-free?
Yes! Substitute heavy cream with coconut cream or a cashew cream to keep the luscious texture without dairy. Just make sure the pesto you use is also dairy-free or make your own.
How can I make the dish spicier?
Add a pinch of red pepper flakes while cooking the garlic or finish with a drizzle of chili oil for a nice spicy kick that complements the creamy, herb-forward sauce.
Can this recipe be doubled for a larger crowd?
Definitely! The ingredients scale up nicely. Just ensure you use a skillet or pan large enough to comfortably cook the ingredients in batches if necessary, so everything gets properly browned and coated.
Final Thoughts
Delighting in this Creamy Chicken Pesto Gnocchi Recipe means enjoying a perfect marriage of flavors and textures that’s both comforting and fresh. Whether you’re cooking for family or friends or simply treating yourself to something delicious, this recipe is sure to become a cherished favorite. So grab your skillet, gather your ingredients, and prepare to fall in love with a meal you’ll want to make again and again!
Print
Creamy Chicken Pesto Gnocchi Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Chicken Pesto Gnocchi recipe combines tender, golden-browned chicken thighs with pillowy gnocchi tossed in a luscious pesto cream sauce. Finished with fresh lemon zest and juice for a bright contrast, and garnished with Parmesan cheese, toasted pine nuts, and fresh basil, this dish delivers a comforting yet vibrant meal perfect for weeknights or entertaining.
Ingredients
Chicken and Gnocchi
- 2 tablespoons olive oil, divided
- 1 ¼ pounds boneless skinless chicken thighs, cut into 1-inch pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound potato gnocchi
- 2 garlic cloves, finely minced
- 2 tablespoons water
Sauce
- 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
Garnish
- Grated Parmesan cheese
- Toasted pine nuts
- Fresh basil leaves, thinly sliced
Instructions
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the chicken pieces seasoned 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.
- Prepare the Gnocchi: In the same skillet, add the remaining 1 tablespoon olive oil and the gnocchi. Cook for 6-7 minutes, stirring occasionally, until the gnocchi is lightly golden. Add the minced garlic and cook for 30 seconds until fragrant. Pour in 2 tablespoons of water and cook for 1-2 minutes until the gnocchi becomes tender. Transfer the gnocchi to the plate with the chicken.
- Make the Sauce: In the same skillet, add the heavy cream, chicken broth, and prepared pesto sauce. Stir until well combined. Increase heat to high and bring the sauce to a boil. Then reduce the heat to low and simmer for 2 minutes until the sauce thickens slightly.
- Combine Everything: Return the chicken and gnocchi to the skillet with the sauce. Add the lemon juice, lemon zest, ¼ teaspoon salt, and ¼ teaspoon black pepper. Gently stir until everything is well combined and heated through, cooking for an additional 2-3 minutes.
- 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!
Notes
- Use a thermometer to ensure chicken reaches a safe internal temperature of 165°F.
- To toast pine nuts, heat them in a dry skillet over medium heat until golden and fragrant, stirring frequently to avoid burning.
- Gnocchi can be fresh or frozen; adjust cooking time slightly if frozen.
- Adjust pesto quantity according to your preference for herbaceous flavor intensity.
- If you prefer a lighter sauce, substitute half-and-half for heavy cream.
