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
Scale
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.
