Creamy Chicken Cheese Gnocchi
Indulge in the ultimate comfort food with this Creamy Chicken Cheese Gnocchi recipe, a rich and satisfying dish perfect for cozy weeknight dinners. Tender bite-sized chicken is seared to perfection and paired with pillowy potato gnocchi, all enveloped in a luscious, velvety sauce made with heavy cream, mozzarella, and parmesan cheese. Infused with the savory aroma of garlic and balanced by the freshness of wilted baby spinach, this one-pan meal is as wholesome as it is decadent. Ready in just 35 minutes, this creamy gnocchi recipe is easy to prepare and perfect for serving a family or impressing guests. Garnished with fresh parsley for a pop of color, it’s a delightful fusion of creamy indulgence and vibrant flavors you’ll want to make on repeat!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 0.5 cup shredded parmesan cheese
- 16 ounces potato gnocchi
- 2 cups baby spinach
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until fully cooked through. Remove the chicken from the skillet and set aside to rest. Once cooled slightly, slice the chicken into bite-sized pieces.
In the same skillet, add 1 tablespoon of olive oil and 2 tablespoons of unsalted butter. Let the butter melt completely, then add the minced garlic. Cook for 1-2 minutes until fragrant, stirring frequently.
Sprinkle the all-purpose flour into the skillet, stirring constantly to combine with the garlic and butter to form a roux. Cook for about 1 minute.
Slowly pour in the chicken broth while whisking to remove any lumps. Add the heavy cream and continue whisking until the sauce is smooth and begins to thicken, about 3-4 minutes.
Reduce the heat to low and stir in the mozzarella cheese and parmesan cheese. Once the cheeses have melted and the sauce is creamy, season with the remaining salt and black pepper to taste.
Add the potato gnocchi to the sauce and cook for 3-5 minutes until the gnocchi is tender and heated through.
Stir in the sliced chicken and baby spinach. Cook for another 2-3 minutes until the spinach is wilted and everything is well combined.
Garnish with freshly chopped parsley if desired and serve hot. Enjoy!
Nutrition Facts
Calories |
771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1540 mg | 67% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 1.4 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 387 mg | 30% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 531 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
