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
Scale
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.
