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–+ servings
image of Creamy Pesto Chicken Gnocchi ingredients artfully arranged on a rustic wooden table featuring succulent chicken tenderloins fresh basil vibrant cherry tomatoes soft gnocchi fragrant garlic rich heavy cream pesto sauce a knob of butter grated parmesan cheese and a sprinkle of black pepper

Creamy Pesto Chicken Gnocchi

A luxurious one-pan meal that combines seared chicken, soft potato gnocchi, and a velvety pesto cream sauce. This 30-minute dinner is rich, comforting, and kid-approved perfect for busy weeknights with minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: American, Italian
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts cut into bite-sized pieces
Gnocchi & Aromatics
  • 20 oz potato gnocchi shelf-stable or refrigerated
  • 1 medium onion diced
  • 3 cloves garlic minced
Sauce
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup pesto store-bought or homemade
  • 1/2 cup Parmesan cheese freshly grated
Cooking Fat & Seasoning
  • 2 tbsp olive oil
  • 2 tbsp butter
  • salt to taste
  • black pepper to taste
  • red pepper flakes optional, for heat
Garnish (Optional)
  • fresh basil leaves chopped, for garnish
  • lemon juice from 1/2 lemon, to brighten
  • pine nuts toasted, for crunch

Equipment

  • Large Deep Skillet
  • Wooden spoon
  • Chef's Knife
  • cutting board,

Method
 

  1. Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large, deep skillet over medium-high heat. Add the chicken and sear for 5–6 minutes until golden brown and cooked through. Remove and set aside.
  3. Reduce heat to medium. Add butter to the same pan, then sauté the diced onion for 3–4 minutes until softened.
  4. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  5. Pour in the chicken broth, scraping the bottom of the pan to deglaze and release flavorful browned bits.
  6. Add the uncooked gnocchi to the skillet. Simmer for 3–4 minutes, allowing the gnocchi to begin releasing starch and thickening the liquid.
  7. Reduce heat to medium-low. Stir in the heavy cream and pesto until the sauce becomes smooth and vibrant green.
  8. Return the cooked chicken to the pan along with any accumulated juices. Stir in the grated Parmesan cheese and simmer gently for 2–3 minutes until the sauce coats the back of a spoon.
  9. Taste and adjust seasoning with salt and pepper. Finish with a squeeze of lemon juice, fresh basil, and toasted pine nuts if desired.

Nutrition

Calories: 680kcalCarbohydrates: 45gProtein: 38gFat: 42gSaturated Fat: 22gCholesterol: 145mgSodium: 920mgPotassium: 685mgFiber: 3gSugar: 4gVitamin A: 1840IUVitamin C: 12mgCalcium: 185mgIron: 2.1mg

Notes

For a baked version, transfer to a casserole dish, top with mozzarella, and broil for 3–5 minutes. Leftovers reheat well with a splash of broth or milk to loosen the sauce. Rotisserie chicken can be used to save time—add at the end just to warm through.
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