Creamy chicken and gnocchi is a one-skillet dinner with golden chicken, pillowy potato dumplings, Parmesan, and sun-dried tomatoes. The sauce is rich but balanced by garlic, oregano, thyme, and a small amount of red pepper.
The recipe serves four in about 35 minutes. A thin flour coating helps the chicken brown and lightly thickens the sauce, while gentle heat keeps both the cream and gnocchi smooth. Most shelf-stable and refrigerated gnocchi can cook directly in the covered skillet.
Ingredients for Creamy Chicken and Gnocchi
For the chicken, use 2 large chicken breasts cut into cubes, 1/2 cup flour, 1/2 teaspoon each salt, black pepper, paprika, and garlic powder, plus 2 tablespoons each olive oil and butter.
The sauce needs 2 tablespoons minced garlic, 1 cup chicken broth, 1 cup heavy cream, 1 cup grated Parmesan, 1/2 teaspoon each dried oregano, thyme, and red pepper flakes, and 1/3 cup chopped sun-dried tomatoes. Add one package, about 16 ounces, shelf-stable or refrigerated gnocchi.
If you enjoy this recipe, you may also like Spinach Mushroom Lasagna.
How to Make Creamy Chicken and Gnocchi
- Coat the chicken. Combine flour and seasonings, then dredge evenly cut chicken cubes and shake off excess.
- Brown. Cook chicken in olive oil and butter over medium-high heat until golden and 165°F. Transfer to a clean plate.
- Deglaze. Cook garlic briefly, then stir in chicken broth while scraping the pan.
- Build the sauce. Add cream and Parmesan over moderate heat, stirring until smooth.
- Season. Add sun-dried tomatoes, oregano, thyme, and red pepper flakes.
- Cook gnocchi. Add the package, cover, and simmer gently for 2 to 3 minutes or according to its directions.
- Finish. Return the chicken and toss gently until hot and coated.
For storage details after serving, the USDA leftovers and food safety guidance.
Cut the Chicken Into Similar Pieces
Trim the chicken and cut it into pieces close to 1 inch. Uniform cubes are easier to brown without leaving large pieces undercooked or small ones dry. Pat them dry before seasoning so the flour forms a light, even coating.
Keep raw poultry and its utensils separate from ready-to-eat ingredients. Wash the board, knife, and hands with hot soapy water, and place cooked chicken on a clean plate.
If you enjoy this recipe, you may also like Creamy Tuscan Ravioli.
Use a Light Flour Coating
Whisk salt, black pepper, paprika, and garlic powder into the flour before adding the chicken. Toss until the surfaces look dry, then shake off loose flour. A heavy coating can fall into the skillet and scorch.
The thin layer encourages browning and leaves a small amount of starch behind to help the sauce cling. It is not intended to create a thick fried crust.
Brown Chicken to a Safe Temperature
Heat olive oil and butter over medium-high heat until the butter foams. Add the coated chicken in one layer and allow the first side to color before turning. Stirring constantly produces less browning.
Cook until the thickest pieces reach 165°F. Transfer them promptly so they stay juicy. The chicken will return only briefly at the end, so it must already be safely cooked at this stage.
Use the Browned Flavor Without the Burned Flour
After removing the chicken, inspect the pan. Keep golden residue, but wipe out any nearly black flour bits because they can make the pale sauce bitter. If the skillet looks dry, add a small dab of butter before the garlic.
Cook minced garlic for about 30 seconds, then pour in chicken broth. Scrape across the base with a flat spoon to dissolve the flavorful browned layer into the sauce.
Keep the Cream Sauce Smooth
Lower the heat before adding heavy cream. Bring it to a gentle simmer rather than a rolling boil. Stir in finely grated Parmesan in several additions, allowing each portion to melt before adding more.
Parmesan grated from a block usually melts more smoothly than coarse pre-shredded cheese. If the sauce becomes very thick, loosen it with a few tablespoons of broth before the gnocchi enters the pan.
Balance Sun-Dried Tomatoes and Herbs
Drain oil-packed sun-dried tomatoes and chop them into small strips or pieces so their concentrated flavor is distributed. If using dry-packed tomatoes, soften them briefly in warm water and drain before chopping.
Add oregano, thyme, and red pepper flakes once the cream sauce is combined. The flakes provide gentle warmth; reduce them for a mild dish or offer more at the table.
Cook Gnocchi Directly in the Skillet
Add shelf-stable or refrigerated gnocchi to the gently simmering sauce and fold to coat. Cover for 2 to 3 minutes, then test one. It should be hot, tender, and pillowy without becoming mushy.
Package directions vary, so follow the stated timing when it differs. Frozen gnocchi may need extra liquid and time. Do not boil aggressively, which can break delicate dumplings and reduce the cream too quickly.
Adjust Before Returning the Chicken
The sauce should coat a spoon while still moving easily among the gnocchi. Add a splash of broth if it is tight. If it is thin, simmer uncovered for a minute, remembering that it thickens as it cools.
Taste before adding salt. Parmesan, broth, and sun-dried tomatoes can all be salty. Adjust black pepper, herbs, or red pepper flakes only after the sauce and gnocchi are together.
Finish Gently
Return the cooked chicken and any juices collected on the clean plate. Fold gently so the gnocchi keep their shape, and heat only until the chicken is hot throughout.
Serve immediately with extra Parmesan if desired. A green salad, roasted asparagus, or steamed broccoli provides a fresh contrast to the creamy sauce.
Storage and Reheating
Refrigerate leftovers within two hours and use within four days. The gnocchi continues absorbing sauce, so the mixture becomes thicker in storage.
Reheat slowly in a covered skillet with a splash of broth or cream, folding instead of stirring hard. Individual portions can be microwaved in short intervals. Heat chicken leftovers to 165°F. Freezing is possible for up to two months, though the cream may be less smooth after thawing.
Troubleshooting
- Pale chicken: Dry it well, use a hot pan, and cook in batches.
- Burned sauce flecks: Remove dark flour residue before adding garlic.
- Grainy sauce: Lower the heat and add finely grated Parmesan gradually.
- Dense gnocchi: Cover and cook gently according to the package.
- Sauce is too thick: Add broth a tablespoon at a time.
Conclusion
Lightly flour and season chicken cubes, brown them to 165°F, and transfer to a clean plate. Deglaze the skillet with broth, add cream and Parmesan, then season with sun-dried tomatoes and herbs. Cover and simmer the gnocchi in the sauce until tender, return the chicken, and serve immediately.
Frequently Asked Questions
- → Do I need to boil the gnocchi separately?
No. Most shelf-stable or refrigerated gnocchi can simmer directly in the covered sauce. Check the package for exact timing.
- → How do I keep the cream sauce smooth?
Use moderate heat, avoid a hard boil, and stir finely grated Parmesan in gradually.
- → Can I use frozen gnocchi?
Yes, but it may need a little more broth and additional covered cooking time. Follow the package instructions.
- → How long do creamy chicken and gnocchi leftovers keep?
Refrigerate for up to four days and reheat gently with a splash of broth or cream until the chicken reaches 165°F.