If you are looking for a dish that brings comfort and gourmet flavors together in one bowl, then this Creamy Chicken Pesto Gnocchi Recipe is an absolute must-try. It boasts tender chicken pieces, pillowy gnocchi, and a luscious pesto cream sauce that’s both fresh and indulgent. Every bite wraps you in a harmonious blend of herbaceous pesto, a hint of lemon brightness, and the rich creaminess that makes this recipe a standout weeknight dinner or a special occasion treat. Trust me, once you try this, it will quickly become one of your favorite meals to make and share!
Ingredients You’ll Need
Getting ready to make this delicious dish is a breeze because it relies on a handful of simple, well-balanced ingredients. Each element plays an important role, whether bringing flavor, texture, or a pop of color to the plate.
- 2 tablespoons olive oil (divided): Adds a fruity richness and helps in sautéing the chicken and gnocchi to perfection.
- 1 ¼ pounds boneless skinless chicken thighs (cut into 1-inch pieces): Juicy and tender, chicken thighs keep the dish moist and flavorful.
- ¾ teaspoon salt (divided): Essential for seasoning and bringing out the natural flavors of each ingredient.
- ½ teaspoon black pepper (divided): Provides a gentle heat and complexity to the savory mix.
- 1 pound potato gnocchi: Soft and pillowy, gnocchi is the perfect hearty base for the creamy pesto sauce.
- 2 garlic cloves (finely minced): Infuses the sauce and gnocchi with a subtle aromatic depth.
- 2 tablespoons water: Helps steam the gnocchi and keep them tender in the skillet.
- ½ cup heavy cream: Gives the sauce its rich, velvety texture.
- ¼ cup chicken broth: Lightens the cream while adding savory depth.
- ½ cup prepared pesto sauce: Brings herbaceous freshness with basil, pine nuts, and Parmesan.
- 1 tablespoon lemon juice (from 1 lemon): Adds a bright zing that cuts through the creaminess beautifully.
- 1 teaspoon grated lemon zest: Enhances the citrus aroma and flavor in every bite.
- Grated Parmesan cheese: For topping, adds salty, nutty finish and melted goodness.
- Toasted pine nuts: Offer a crunchy texture contrast and a buttery flavor boost.
- Fresh basil leaves (thinly sliced): Garnish that maximizes the fresh green notes of the dish.
How to Make Creamy Chicken Pesto Gnocchi Recipe
Step 1: Cook the Chicken to Juicy Perfection
Start by heating 1 tablespoon of olive oil in a large nonstick skillet over medium heat until shimmering. Add the chicken pieces in a single layer, seasoning them with half the salt and pepper. Cook the chicken for about 8 to 10 minutes, stirring often to ensure even browning and internal cooking until it reaches 165°F. Removing the chicken now keeps it tender and juicy without overcooking. Once done, transfer the chicken to a clean plate to rest while you prepare the rest of the dish.
Step 2: Achieve Lightly Golden Gnocchi with Garlic Aroma
In the same skillet, pour in the remaining tablespoon of olive oil and add the gnocchi. Cooking them for around 6 to 7 minutes while stirring occasionally allows the gnocchi to develop a delicate golden crust that contrasts wonderfully with their soft centers. Toss in the finely minced garlic and cook just 30 seconds longer to release its fragrant aroma. Adding 2 tablespoons of water and letting the gnocchi steam for 1 to 2 minutes ensures they become tender throughout. Once perfect, add the gnocchi to the plate holding the cooked chicken.
Step 3: Create the Luxurious Pesto Cream Sauce
Now it’s sauce time! Melt butter in the same skillet before adding heavy cream, chicken broth, and prepared pesto sauce. Stir everything well to combine and turn the heat to high to bring the mixture to a gentle boil. Then reduce to low and simmer for about 2 minutes until the sauce thickens slightly, forming a rich, luscious coating for your gnocchi and chicken. This step is where all the flavor elements meld into one heavenly sauce.
Step 4: Bring It All Together with a Citrus Kick
Add the chicken and gnocchi back into the skillet along with the fresh lemon juice, lemon zest, and the remaining salt and pepper. Stir gently to combine and cook for another 2 to 3 minutes until everything is warmed through and the flavors have mingled beautifully. The lemon juice and zest brighten up the dish and balance the creaminess with a fresh, zesty note you’ll love.
Step 5: Serve with irresistible toppings
Plate your creamy chicken pesto gnocchi and top it generously with grated Parmesan cheese, toasted pine nuts for a satisfying crunch, and thinly sliced fresh basil leaves. These final touches add texture, flavor depth, and a splash of vibrant green color that makes the dish as inviting to the eyes as it is to the palate.
How to Serve Creamy Chicken Pesto Gnocchi Recipe
Garnishes
One of the joys of serving this creamy chicken pesto gnocchi recipe is adding those last little garnishes that bring the dish to life. Parmesan cheese adds a salty and creamy finish, toasted pine nuts give crunch and nutty warmth, and fresh basil infuses that herbaceous freshness that makes every bite sing.
Side Dishes
Pair this meal with a crisp simple salad dressed with lemon vinaigrette to contrast the richness, or some roasted vegetables like asparagus or cherry tomatoes for a fresh and colorful plate. A crusty baguette also works wonderfully to soak up any leftover sauce.
Creative Ways to Present
For a dinner party, serve the creamy chicken pesto gnocchi in wide shallow bowls to showcase the sauce’s creamy texture. Garnish with whole basil leaves and a sprinkle of pine nuts for an elegant look. Or try plating the gnocchi nest-style in the center with chicken slices fanned around for a fancy touch.
Make Ahead and Storage
Storing Leftovers
Leftover creamy chicken pesto gnocchi keeps well in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, but the gnocchi might soften a bit, so gentle reheating is key.
Freezing
You can freeze this dish, but because gnocchi tends to get mushy after freezing, it’s best to freeze just the pesto cream sauce and cooked chicken separately. Thaw in the refrigerator overnight before combining and reheating for best texture.
Reheating
When reheating, warm gently on the stovetop over low heat. Adding a splash of chicken broth or cream prevents the sauce from thickening too much and helps rehydrate the gnocchi, keeping everything creamy and tender.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine, just be careful not to overcook it since it’s leaner and can dry out faster than thighs.
Is homemade pesto better than store-bought?
Homemade pesto brings a fresher, more vibrant flavor, but good quality store-bought pesto is a convenient and delicious option for this recipe.
Can I substitute heavy cream with something lighter?
You can use half-and-half or a mixture of cream and milk, but it won’t be as rich or thick. For a dairy-free version, coconut cream is a possible alternative but will change the flavor profile.
What type of gnocchi is best?
Potato gnocchi works best here due to its soft texture that absorbs the sauce beautifully. Fresh gnocchi is ideal, but frozen or refrigerated packages also work well.
How can I make this dish more spicy?
To add spice, toss in red pepper flakes while cooking the garlic or sprinkle some cayenne pepper into the sauce during simmering.
Final Thoughts
I cannot recommend this Creamy Chicken Pesto Gnocchi Recipe enough if you want to bring a comforting, tasty, and slightly elegant meal to your table with minimal fuss. It’s a recipe that feels fancy but comes together quickly and easily, perfect for sharing with friends and family on any night of the week. Give it a go and watch how it quickly becomes a beloved staple in your dinner rotation!
Print
Creamy Chicken Pesto Gnocchi Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Chicken Pesto Gnocchi recipe features tender chicken thighs and pillowy potato gnocchi simmered in a luscious pesto cream sauce. Enhanced with bright lemon zest and juice, it’s finished with Parmesan cheese, toasted pine nuts, and fresh basil for an elegant yet easy weeknight dinner that serves 4.
Ingredients
Protein
- 1 ¼ pounds boneless skinless chicken thighs, cut into 1-inch pieces
Gnocchi & Vegetables
- 1 pound potato gnocchi
- 2 garlic cloves, finely minced
Liquids & Sauces
- 2 tablespoons olive oil, divided
- 2 tablespoons water
- ½ cup heavy cream
- ¼ cup chicken broth
- ½ cup prepared pesto sauce
- 1 tablespoon lemon juice (from 1 lemon)
Seasonings & Garnishes
- ¾ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 teaspoon grated lemon zest
- Grated Parmesan cheese, to serve
- Toasted pine nuts, to serve
- Fresh basil leaves, thinly sliced, to serve
Instructions
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Once hot, add chicken pieces seasoned with ½ teaspoon salt and ¼ teaspoon black pepper. Stir frequently and cook for 8-10 minutes until the chicken reaches an internal temperature of 165°F. Transfer the cooked chicken to a clean plate.
- Cook the Gnocchi: In the same skillet, add the remaining 1 tablespoon olive oil. Add the potato gnocchi and cook for 6-7 minutes, stirring occasionally until they turn lightly golden. Add the minced garlic and cook for 30 seconds until fragrant. Pour in 2 tablespoons water and cook for another 1-2 minutes until gnocchi is tender. Transfer gnocchi to the plate with the chicken.
- Prepare the Sauce: Melt butter in the skillet. Add heavy cream, chicken broth, and pesto sauce. Stir well to combine. Increase heat to high and bring the sauce to a boil, then reduce heat to low and simmer for 2 minutes until slightly thickened.
- Combine Everything: Add cooked gnocchi and chicken back to the skillet along with lemon juice, lemon zest, remaining ¼ teaspoon salt, and ¼ teaspoon black pepper. Gently stir to combine and cook for 2-3 minutes, allowing everything to heat through and flavors to meld.
- Serve: Plate the creamy chicken pesto gnocchi and garnish with grated Parmesan cheese, toasted pine nuts, and sliced fresh basil leaves for a flavorful finish.
Notes
- Use fresh pesto sauce for the best flavor but store-bought works well in a pinch.
- You can substitute heavy cream with half-and-half for a lighter version, though sauce may be less rich.
- To toast pine nuts, simply dry roast them in a skillet over medium heat for 2-3 minutes until fragrant and golden.
- For a gluten-free option, use gnocchi made from gluten-free ingredients.
- Leftovers store well in the refrigerator for up to 2 days; reheat gently on the stovetop to avoid overcooking the gnocchi.
