Creamy Chicken Gnocchi

Creamy chicken and gnocchi is the kind of dinner you crave after a hectic workday—quick to make, hearty, and pure comfort in every bite. The silky sauce hugs every pillowy gnocchi while tender chunks of chicken make it a filling meal in one pan. It is perfect for family nights when you want something both easy and a little bit indulgent.

I first threw this dinner together after a chilly soccer practice night when we were all hungry and tired. Now it is requested anytime we are craving a cozy meal that feels a bit special but still comes together easily.

Ingredients

• Chicken breasts sliced into cubes: This gives you juicy bites and is easy to cook evenly. Look for fresh chicken with a pink color and no odor.
• Flour for dredging: Forms a light crust and helps thicken the sauce. Choose all purpose flour for best texture.
• Salt pepper paprika garlic powder: The seasoning mix adds layered savory notes and a gentle kick. Freshly cracked black pepper makes a difference.
• Olive oil and butter: Both add richness. Use a good extra virgin olive oil and real butter for best flavor.
• Minced garlic: A must for aromatic depth. Chop fresh cloves for the brightest taste.
• Chicken broth: Forms the base of the creamy sauce. Use low sodium so you can season to taste.
• Heavy cream: Makes the sauce lush and silky. Choose cream with no additives.
• Parmesan cheese: Adds salty complexity and body. Always grate fresh Parmesan off the block.
• Oregano thyme red pepper flakes: Give the dish Mediterranean depth and a hint of warmth. Dried or fresh herbs both work.
• Sun dried tomatoes: Bring brightness and a sweet tang. Look for oil packed ones for maximum flavor.
• Gnocchi: The star of the dish soft potato dumplings soak up all the creamy sauce. Choose shelf stable or refrigerated in the pasta aisle.

Instructions

Prepare the Dredge:

Mix together flour salt pepper garlic powder and paprika in a shallow bowl using a fork to fully combine for even coating.

Coat the Chicken:

Pat chicken breasts dry then cube them. Toss each cube well in the seasoned flour until every surface is coated. Shake off any extra so you do not get gummy bits in the pan.

Sear the Chicken:

Heat olive oil and butter together over medium high in a large skillet. When the butter foams add the chicken pieces in a single layer. Let them cook undisturbed for four to five minutes per side until a golden crust forms and the chicken reads 165 degrees inside. Remove to a plate and keep warm.

Build the Sauce:

Lower the heat to medium. Add minced garlic to the drippings. Stir constantly so it does not burn until fragrant about one minute. Pour in the chicken broth scraping up every browned bit for max flavor. Add heavy cream and Parmesan whisking until the cheese melts and blends into the sauce.

Season and Simmer:

Stir in the chopped sun dried tomatoes red pepper flakes oregano and thyme. Let the sauce bubble gently over medium low so the flavors meld for around two minutes.

Cook the Gnocchi:

Add your package of gnocchi straight into the skillet making sure every piece is bathed in sauce. Cover the pan and let the gnocchi simmer for two to three minutes until they are cooked through and tender to bite.

Finish and Serve:

Return the cooked chicken and any juices into the skillet with the gnocchi. Toss everything to coat in the creamy sauce. Serve hot with extra Parmesan on top.

I absolutely love the sun dried tomatoes in this dish. Their sweet tang is such a surprise in every bite and they remind me of my grandmother who always snacked on them while cooking. The first time I made this for my family we all swiped our plates clean which turned a busy weeknight into something special.

Storage Tips

Leftovers keep covered in the fridge for up to three days. Reheat gently in a skillet with a splash of broth or cream to revive the sauce and prevent drying. If freezing portion into single servings for easy lunches that reheat well in the microwave.

Ingredient Substitutions

Use boneless thighs instead of breasts for richer flavor and extra tenderness. If heavy cream is not available whole milk with a tablespoon of cream cheese stirred in can be used. Swap the Parmesan for Grana Padano or Pecorino Romano for a bolder taste. If you are avoiding gluten chickpea flour works for dredging.

Serving Suggestions

This meal is wonderful piled into shallow bowls with a fresh green salad using arugula and vinaigrette. Add roasted broccoli or asparagus for color and nutrients. For a party try scattered crispy fried sage leaves and a drizzle of chili oil on top for a chefy finish.

Cultural and Historical Context

Gnocchi has humble Italian origins going back centuries and was traditionally made from leftover potatoes. The creamy American sauce in this recipe nods to modern comfort food while the sun dried tomatoes and herbs bring the flavors right back to southern Italy.

Seasonal Adaptations

Swap sun dried tomatoes for halved cherry tomatoes in summer for a bright burst. Add sautéed spinach or peas in spring for freshness. Try butternut squash gnocchi and a pinch of nutmeg in autumn for cozy vibes.

Success Stories

Many friends have told me this was the first dish they cooked for someone special and it impressed every time. The simplicity and comfort make it a regular in many homes even for picky eaters.

Freezer Meal Conversion

Make the dish through the sauce and chicken stage but skip adding gnocchi. Cool completely then freeze in a lidded container. When ready to serve thaw reheat and add fresh gnocchi for best texture.

Creamy chicken and gnocchi will earn a permanent spot in your dinner rotation. Every bite delivers satisfying comfort and makes even an ordinary weeknight feel special.

Common Recipe Questions

→ Can I use store-bought gnocchi?

Yes, packaged gnocchi works perfectly and cooks quickly in the creamy sauce for soft, delicious results.

→ What can I substitute for sun-dried tomatoes?

Jarred roasted red peppers or sautéed mushrooms add a similar rich, savory depth to the dish.

→ How do I know when the chicken is cooked?

The chicken should reach an internal temperature of 165°F and have a golden, seared exterior.

→ Can I make this meal ahead of time?

It reheats well, though for best texture, cook gnocchi just before serving to keep it tender.

→ How can I make this dish lighter?

Try substituting half-and-half for heavy cream or use less cheese. Add spinach for extra vegetables.