Creamy Chicken Pesto Gnocchi

This creamy chicken pesto gnocchi recipe transforms simple ingredients into a restaurant-worthy meal in just 30 minutes. The pillowy gnocchi, tender chicken, and rich pesto cream sauce create a comforting dish that feels indulgent yet is surprisingly easy to prepare.

I created this recipe during a particularly hectic week when I needed something impressive but effortless. What started as a pantry cleanout became our family's most requested comfort food, especially on chilly evenings when we crave something warming.

Ingredients

• Boneless skinless chicken thighs: Offer more flavor and moisture than breast meat and won't dry out during cooking
• Potato gnocchi: Provides pillow soft texture and absorbs the sauce beautifully look for refrigerated versions for best quality
• Heavy cream: Creates the luxurious base for the sauce use full fat for proper thickening
• Prepared pesto sauce: Adds instant herbal complexity and depth choose fresh when possible for brightest flavor
• Lemon juice and zest: Brighten the rich sauce with necessary acidity that balances the creaminess
• Chicken broth: Adds savory depth to the sauce without making it too heavy
• Garlic: Intensifies the aromatic profile of the dish fresh cloves yield the best flavor

Step-by-Step Instructions

Sear the Chicken:

Season chicken pieces with salt and pepper, then cook in olive oil over medium heat for 8-10 minutes until completely cooked through to 165°F. The goal is to develop golden edges on the chicken which creates deeper flavor in the final dish. Stir occasionally to ensure even cooking, then transfer to a plate.

Toast the Gnocchi:

Add remaining olive oil to the same pan and add gnocchi. Cook for 6-7 minutes, allowing the gnocchi to develop a light golden crust which adds textural contrast and nutty flavor. Add garlic during the final minute, then splash with water to create steam that helps finish cooking the gnocchi to tender perfection.

Create the Sauce:

Pour heavy cream, chicken broth, and pesto into the empty pan, stirring to combine all ingredients and scrape up any flavorful bits from the bottom. Bring to a gentle boil, then reduce heat and simmer for about 2 minutes until the sauce begins to thicken slightly but remains pourable.

Combine Components:

Return chicken and gnocchi to the skillet, adding lemon juice, zest, and remaining seasonings. Gently fold everything together to coat evenly with sauce. Allow the mixture to simmer for 2-3 minutes so flavors meld and everything heats through completely.

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My absolute favorite part of this recipe is the magical way the pesto infuses the cream sauce. It reminds me of a similar dish my grandmother made when we visited her in northern Italy, though her version took hours instead of minutes.

Best Storage Practices

This creamy gnocchi maintains its quality for 4-5 days when stored properly in airtight containers in the refrigerator. For best results, gently reheat on the stovetop over medium-low heat, adding a splash of cream or broth if the sauce has thickened too much. The sauce may separate slightly when chilled but will recombine when gently reheated with occasional stirring.

Perfect Substitutions

This recipe welcomes many adaptations based on what you have available. Chicken breasts work well but cook faster than thighs, so adjust timing accordingly. For a vegetarian option, replace chicken with sautéed mushrooms or roasted vegetables. The heavy cream can be substituted with full fat coconut milk for a dairy free alternative that maintains creaminess. Even the gnocchi can be swapped for cauliflower gnocchi or regular pasta if needed.

Serving Suggestions

Serve this creamy gnocchi with a simple arugula salad dressed with lemon vinaigrette to balance the richness. A crusty piece of garlic bread makes an excellent accompaniment for sauce sopping. For entertaining, transfer to a large serving bowl and top with extra pesto swirls, freshly grated Parmesan, toasted pine nuts, and torn basil leaves for an impressive presentation that belies the minimal effort required.

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This recipe is proof that comforting elegance can be achieved in a fraction of the time.

Frequently Asked Questions

→ Can I use different types of gnocchi for this dish?

Yes! You can use regular potato gnocchi, gluten-free gnocchi, or even cauliflower gnocchi. Each variety may have slightly different cooking times, so adjust accordingly. The cauliflower version typically cooks faster, so keep an eye on it to prevent overcooking.

→ What can I substitute for heavy cream?

Full-fat milk works as a lighter alternative to heavy cream. For dairy-free options, use unsweetened full-fat coconut milk or cashew cream. Whatever substitute you choose, ensure it's unsweetened and has enough fat content to create a rich sauce that won't separate when heated.

→ Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts can be substituted for thighs, but they tend to cook faster and can dry out more easily. Cut them into even 1-inch pieces and reduce the cooking time to about 5-7 minutes or until they reach an internal temperature of 165°F.

→ What type of pesto works best for this dish?

Freshly made basil pesto provides the best flavor, but high-quality store-bought pesto works well too. When selecting store-bought pesto, choose one with less oil to prevent the sauce from becoming greasy. You can also experiment with sun-dried tomato pesto or arugula pesto for different flavor profiles.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. For freezing, it's best to separate the gnocchi from the sauce before freezing; both will keep for up to 6 months. To reheat, warm gently in a pot over medium-low heat, stirring occasionally. Add a splash of cream or broth if the sauce needs thinning.

→ Can I make this dish vegetarian?

Yes! Skip the chicken and use vegetable broth instead of chicken broth. Add sautéed mushrooms, bell peppers, or spinach for extra substance and nutrition. You could also include protein-rich alternatives like white beans or cubes of pan-fried tofu or tempeh.