Creamy Chicken Pesto Gnocchi
A quick one-pan gnocchi with tender chicken, creamy pesto sauce, and fresh basil.
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.
Equipment
- large high-sided skillet or Dutch oven
- Spatula or Wooden Spoon
- Measuring Cups and Spoons
- Knife and cutting board
Notes
- You can use chicken thigh or leftover cooked chicken if preferred.
- Use low-sodium vegetable broth as an alternative to chicken broth.
- Any brand of pesto works fine.
- Dried shelf-stable gnocchi is convenient for one-pan meals.
- If your gnocchi package is 1 lb, it will still work fine.
- For best flavor, grate Parmesan from a block.