There’s something deeply comforting about pillowy gnocchi tossed in a silky sauce that clings to every bite. This Creamy Chicken Pesto Gnocchi harmonizes tender diced chicken, fragrant garlic, bright basil pesto, and a luxuriously smooth cream base. It’s weeknight-friendly but special enough for guests—ready in about 30 minutes and made with straightforward pantry ingredients.

Why You’ll Love This Recipe

This Creamy Chicken Pesto Gnocchi delivers on texture and flavor. Soft potato gnocchi soaks up a rich sauce while the bite-sized chicken adds substance. Fresh basil and Parmesan bring brightness and umami, and the whole pan comes together quickly, which is perfect when you want something satisfying without a lot of fuss.

Ingredients

1 tablespoon olive oil
2 chicken breasts, diced (see note 1)
1 tablespoon butter
3 cloves garlic, minced
¼ cup pesto (see note 2)
1 cup heavy cream
¼ cup chicken broth (see note 3)
1.1 pound uncooked potato gnocchi (see note 4)
½ cup grated parmesan cheese (see note 5)
¼ cup basil leaves
salt & pepper

Notes on Ingredients

Note 1: Dice the chicken into roughly ½-inch pieces so they cook quickly and evenly. If you prefer dark meat or a different cut, substitute equal weight of diced chicken thighs.

Note 2: Use a good-quality basil pesto. If you make your own, taste and adjust for salt before adding to the sauce.

Note 3: Low-sodium chicken broth keeps the seasoning under control. If you don’t have broth, water will work—just taste and adjust salt at the end.

Note 4: Fresh or packaged potato gnocchi both work. Watch cooking time on the package; fresh gnocchi often cooks faster.

Note 5: Finely grate the Parmesan so it melts smoothly into the sauce.

Equipment

Large nonstick skillet or sauté pan with lid
Large pot (for boiling gnocchi)
Wooden spoon or heatproof spatula
Measuring cups and spoons

Flavor Tips

Add a pinch of crushed red pepper flakes with the garlic if you like a bit of heat.
Finish with a squeeze of lemon if the pesto is very rich—acid brightens the whole dish.
Reserve a few basil leaves for garnish to boost the fresh aroma on serving.

Step-by-Step Instructions

The following directions are rewritten into clear, sequential steps while keeping the ingredient amounts and order intact.

Heat a large nonstick skillet over medium-high heat and add 1 tablespoon olive oil. Allow the oil to warm until it shimmers but does not smoke.
Add the 2 chicken breasts, diced, to the skillet in a single layer. Season lightly with salt and pepper. Cook the chicken, stirring occasionally, until the pieces are golden on the outside and cooked through. This should take about 6–8 minutes depending on the size of the pieces. Remove the cooked chicken from the skillet and transfer to a plate; set aside.
Reduce the heat to medium and add 1 tablespoon butter to the same skillet. Once the butter melts, add 3 cloves garlic, minced. Cook the garlic for about 30–45 seconds, stirring constantly, until fragrant but not browned.
Stir in ¼ cup pesto, coating the garlic and butter. Pour in 1 cup heavy cream and ¼ cup chicken broth, stirring to combine. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan to add flavor.
While the sauce comes to a simmer, bring a large pot of salted water to a boil. Add 1.1 pound uncooked potato gnocchi and cook according to package directions until the gnocchi float to the surface and are tender. Use a slotted spoon to transfer the cooked gnocchi directly into the skillet with the sauce, reserving a small cup of the gnocchi cooking water if you need to thin the sauce.
Add the cooked chicken back into the skillet with the sauce and gnocchi. Stir gently to combine and let everything warm together for 1–2 minutes so the flavors marry. If the sauce seems too thick, stir in a tablespoon or two of the reserved gnocchi cooking water or additional chicken broth until you reach the desired consistency.
Turn off the heat and stir in ½ cup grated parmesan cheese and ¼ cup basil leaves. Taste and season with additional salt and freshly ground black pepper as needed.
Serve the Creamy Chicken Pesto Gnocchi immediately, garnished with extra basil leaves and a light sprinkle of Parmesan if desired.

Serving Suggestions

This Creamy Chicken Pesto Gnocchi is rich and satisfying on its own, but you can pair it with a crisp green salad or roasted vegetables to add contrast. A simple arugula salad dressed with lemon and olive oil cuts through the creaminess beautifully. For a fuller meal, serve with garlic bread or oven-roasted asparagus.

Make-Ahead and Storage

To prepare ahead, cook the components separately: dice and cook the chicken, make the sauce, and cook the gnocchi. Store them in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth to loosen the sauce. Leftovers will keep for 2–3 days; gently rewarm to avoid breaking down the gnocchi texture.

Common Troubleshooting

If your sauce splits: remove from heat and whisk in a tablespoon of cream or a small knob of butter to bring it back together.
If the sauce is too thin: simmer a few minutes more to reduce, or stir in an extra tablespoon of grated Parmesan to thicken slightly.
If gnocchi are gummy: cook them just until they float and drain immediately. Overcooking causes them to absorb too much water.

Nutrition Snapshot (approximate)

One serving provides a comforting balance of protein and carbs with a creamy fat-forward sauce. Exact values will vary based on brand of pesto, type of gnocchi, and portion size.

Final Notes

This Creamy Chicken Pesto Gnocchi is approachable, fast, and indulgent without being fussy. It’s a reliable weeknight winner when you want a little something special with minimal hands-on time. Keep the pesto and Parmesan high quality, and the rest of the dish will fall into place—soft gnocchi, tender chicken, and a sauce that tastes like a reward at the end of the day.

Enjoy your Creamy Chicken Pesto Gnocchi.

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Creamy Chicken Pesto Gnocchi

A quick one-pan gnocchi with tender chicken, creamy pesto sauce, and fresh basil.

Prep Time5

Cook Time10

Total Time15

Servings: 4 servings

Ingredients

1 tablespoon olive oil
2 chicken breasts, diced see note 1
1 tablespoon butter
3 cloves garlic, minced
1/4 cup pesto see note 2
1 cup heavy cream
1/4 cup chicken broth see note 3
1.1 pound uncooked potato gnocchi see note 4
1/2 cup grated Parmesan cheese see note 5
1/4 cup basil leaves
salt and pepper to taste

Instructions

Heat 1 tablespoon olive oil in a large high-sided skillet or Dutch oven over high heat.
Add the diced chicken and cook for about 2 minutes, stirring occasionally, until the outsides start to brown.
Reduce the heat to low, add 1 tablespoon butter and the minced garlic, and cook, stirring, for about 30 seconds until fragrant.
Stir in 1/4 cup pesto until combined with the butter and garlic.
Pour in 1 cup heavy cream and 1/4 cup chicken broth, stir to combine, and bring the mixture to a gentle simmer.
Add the 1.1 pounds uncooked potato gnocchi, cover the pan, and simmer over medium-low heat for 5 minutes to cook the gnocchi through.
Uncover, stir the gnocchi and sauce, and cook uncovered for 2 more minutes to thicken slightly.
Remove the pan from the heat, stir in 1/2 cup grated Parmesan and 1/4 cup basil leaves until the cheese melts and the basil is evenly distributed.
Season with salt and pepper to taste and serve immediately.