Gnocchi Chicken and Pesto
Indulge in the ultimate comfort food with this Gnocchi Chicken and Pesto recipe, a dish that perfectly balances creamy, herby flavors with hearty ingredients. Tender potato gnocchi pairs beautifully with juicy, pan-seared chicken breasts, all coated in a rich basil pesto sauce enhanced with garlic, heavy cream, and melted Parmesan. Sweet bursts of cherry tomatoes add a fresh, vibrant touch, while a garnish of fragrant fresh basil ties it all together. Quick and easy to prepare in just 35 minutes, this one-pan wonder is perfect for a family dinner or an elegant weeknight treat. Serve it hot, and watch as this satisfying, flavor-packed meal becomes a new household favorite!
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Recipe Information
Ingredients
- 500 grams potato gnocchi
- 2 boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 150 grams basil pesto (store-bought or homemade)
- 100 milliliters heavy cream
- 50 grams grated Parmesan cheese
- 200 grams cherry tomatoes, halved
- 10 grams fresh basil leaves (for garnish)
Instructions
Bring a large pot of salted water to a boil for the gnocchi.
Season the chicken breasts with salt and black pepper on both sides.
Heat 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. Remove the chicken from the pan and set aside to rest.
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Add the basil pesto and heavy cream to the skillet. Stir well to combine and let it simmer for 2-3 minutes to thicken slightly.
While the sauce simmers, cook the gnocchi in the boiling water according to the package instructions (usually 2-3 minutes). Once the gnocchi float to the top, they are done. Drain and set aside.
Slice the cooked chicken breasts into thin pieces.
Add the drained gnocchi, sliced chicken, cherry tomatoes, and grated Parmesan cheese to the skillet with the pesto sauce. Toss everything gently to coat the gnocchi and chicken evenly in the sauce.
Cook for another 1-2 minutes to warm everything through.
Serve the Gnocchi Chicken and Pesto immediately, garnished with fresh basil leaves and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.7 g | 253% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 5674 mg | 247% | |
| Total Carbohydrate | 107.4 g | 39% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 12.6 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 980 mg | 75% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1903 mg | 40% | |
*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.
