These Creamy Chicken and Gnocchi get pan-fried until golden, then tossed with tender chicken bites and wilted spinach in the creamiest, most luxurious Parmesan sauce. I first made this on a chilly Tuesday when I needed dinner fast, and it's been my go-to ever since. The whole thing comes together in one skillet in about 25 minutes, which means less cleanup and more time to actually sit down and enjoy it.
If you love creamy, comforting dinners like Creamy Chicken Meatballs in Cream Sauce or Creamy Dijon Chicken, this one's going to become a regular in your rotation.
What Makes This Creamy Chicken and Gnocchi So Good
This Creamy Chicken and Gnocchi recipe feels like something you'd order at a cozy Italian restaurant, but it's honestly easier than most weeknight pasta dishes. The gnocchi gets beautifully browned in butter, the chicken stays juicy and flavorful, and the cream sauce pulls everything together without being too heavy. It's rich enough to feel indulgent but light enough that you won't feel overly full afterward.
The spinach adds a pop of color and a slight earthiness that balances out the richness. You get protein, carbs, and greens all in one pan, which makes it feel like a complete meal without needing a ton of sides.
Jump to:
- What Makes This Creamy Chicken and Gnocchi So Good
- Creamy Chicken and Gnocchi Ingredients
- How to Make Creamy Chicken and Gnocchi
- Substitutions and Variations
- Equipment For Creamy Chicken and Gnocchi
- Storage Tips For Creamy Chicken and Gnocchi
- Serving Suggestions
- Expert Tips
- Why You'll Love This Creamy Chicken and Gnocchi
- FAQ
- Related
- Pairing
- Creamy Chicken and Gnocchi
Creamy Chicken and Gnocchi Ingredients
You'll need simple, everyday ingredients to make this Creamy Chicken and Gnocchi.
See Recipe Card Below This Post For Ingredient Quantities
- Chicken thighs: These stay juicier and more flavorful than chicken breasts, and they hold up well to the quick sear. If you only have breasts, they'll work, but thighs are really the move here.
- Italian seasoning: A quick spice blend that adds depth without needing a bunch of separate herbs. It brings a savory, slightly herby flavor that works perfectly with the cream sauce.
- Smoked paprika: Adds a subtle smoky warmth that makes the chicken taste a little more interesting. Regular paprika works too, but smoked gives it a nice touch.
- Salt and pepper: Basic seasoning that brings out the flavors in everything else.
- Cooking oil: Helps brown the chicken without sticking. Use whatever neutral oil you have on hand.
- Yellow onion: Adds sweetness and a mild savory base to the sauce. Dicing it small helps it cook down quickly.
- Garlic cloves: Brings that classic aromatic flavor that makes everything smell amazing. Fresh garlic is way better than the jarred stuff here.
- Salted butter: Adds richness and helps the gnocchi get golden and crispy. It also makes the sauce feel silky and luxurious.
- Potato gnocchi: The star of the dish. Look for the shelf-stable kind in the pasta aisle. Pan-frying them gives them a crispy outside and a soft, pillowy inside.
- Fresh spinach: Wilts down into the sauce and adds color, nutrition, and a slight earthy flavor. It balances out the richness without being too heavy.
- Vegetable broth: Helps steam the gnocchi and adds a savory base to the sauce. Chicken broth works too if that's what you have.
- Heavy cream: Makes the sauce rich and velvety. It coats everything beautifully without feeling too thick.
- Parmesan: Melts into the sauce and adds a salty, nutty flavor that ties everything together. Freshly grated tastes better than the pre-shredded stuff.
How to Make Creamy Chicken and Gnocchi
This easy Creamy Chicken and Gnocchi comes together quickly in one skillet.
Season the chicken: Dice the chicken thighs into 2-inch pieces. In a bowl, combine chicken with Italian seasoning, smoked paprika, salt, and pepper. Mix until coated evenly so every bite has flavor.
Brown the chicken: Heat a large, deep skillet over medium heat and add cooking oil. Once the oil is shimmering and ready, add the chicken and cook undisturbed until well browned, about 3 minutes. Flip the chicken to brown the other side, cooking for an additional 3 minutes. Remove the chicken from the pan and set it aside, leaving the flavorful fat in the pan.
Sauté aromatics: Add diced onion and garlic to the skillet. Sauté until onions soften and turn translucent and garlic becomes fragrant, about 2 minutes. The kitchen will start smelling really good at this point.
Brown the gnocchi: Add the gnocchi and 1 tablespoon of salted butter to the skillet. Brown the gnocchi for about 2 minutes, stirring occasionally so they get golden on a few sides. This step makes them crispy and adds so much texture.
Wilt the spinach: Stir in the spinach and vegetable broth. Cover the skillet and cook for 1 to 2 minutes, until the spinach wilts down and the gnocchi absorbs some of the liquid. The gnocchi will puff up slightly as they soak in the broth.
Add the cream: Add heavy cream and the remaining 1 tablespoon of salted butter to the skillet. Stir until the butter melts and the cream heats up, but don't let it boil. You want it warm and silky, not bubbling aggressively.
Stir in Parmesan: Remove the skillet from the heat. Stir in the Parmesan until melted, creating a creamy, velvety sauce that clings to the gnocchi. Off the heat helps prevent the cheese from getting grainy.
Combine everything: Return the cooked chicken to the skillet and mix gently into the gnocchi and cream sauce. Garnish with fresh parsley if desired, and you're ready to serve.
Substitutions and Variations
You can swap out a few ingredients based on what you have or what you're in the mood for.
Chicken breasts instead of thighs: They'll work fine, just cut them into similar-sized pieces and don't overcook them or they'll dry out.
Kale instead of spinach: Chop it up small and add it a minute or two earlier since it takes longer to wilt.
Mushrooms: Slice them thin and sauté them with the onions for an earthy, creamy chicken and mushroom gnocchi twist.
Milk instead of heavy cream: Use whole milk and add an extra tablespoon of butter to make up for the lost richness. It won't be quite as thick, but it'll still taste good.
Sun-dried tomatoes: Chop a handful and stir them in with the spinach for a tangy, slightly sweet flavor.
Gluten-free gnocchi: Most brands make a gluten-free version that works just as well in this recipe.
Equipment For Creamy Chicken and Gnocchi
You don't need much to make this Creamy Chicken and Gnocchi.
- Large, deep skillet: Big enough to hold everything without crowding. A 12-inch skillet works perfectly.
- Knife and cutting board: For dicing the chicken and onion.
- Mixing bowl: To toss the chicken with the seasonings before cooking.
Storage Tips For Creamy Chicken and Gnocchi
This Creamy Chicken and Gnocchi skillet keeps well in the fridge for up to 3 days. Store it in an airtight container, and when you're ready to reheat, add a splash of broth or cream to loosen up the sauce. Heat it gently on the stove over medium-low, stirring occasionally until warmed through.
You can also microwave it in 30-second intervals, stirring between each one to make sure it heats evenly. The Creamy Chicken and Gnocchi might lose a bit of its crispiness, but the flavor stays just as good.
I don't recommend freezing this one because the cream sauce can separate and the gnocchi texture gets a little mushy when thawed.
Serving Suggestions
This Creamy Chicken and Gnocchi is filling enough to stand on its own, but a few simple sides can round out the meal.
Serve it with a light side salad dressed in a simple vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for soaking up any extra sauce left in the bowl. A glass of white wine, like a Pinot Grigio or Chardonnay, pairs beautifully with the creamy, savory flavors.
If you want to add more veggies, roasted broccoli or green beans on the side work really well. You could also try pairing it with something tangy like Cowboy Caviar or Marinated Cheese for a fun contrast.
Expert Tips
Don't skip browning the chicken. That golden crust adds so much flavor and keeps the Creamy Chicken and Gnocchi from getting rubbery or bland.
Use dry gnocchi, not fresh. The shelf-stable kind holds up better to pan-frying and won't fall apart in the sauce.
Let the gnocchi get crispy. Resist the urge to stir them constantly. Let them sit for a minute or two so they develop that golden, crispy exterior.
Take the pan off the heat before adding Parmesan. This prevents the cheese from clumping or getting grainy. Stir it in gently and it'll melt into a smooth, silky sauce.
Taste and adjust. If the sauce needs more salt, add it at the end. Sometimes the Parmesan adds enough, but it depends on the brand you use.
Why You'll Love This Creamy Chicken and Gnocchi
This Creamy Chicken and Gnocchi skillet is one of those recipes that makes you look like you spent way more effort than you actually did. It's creamy, comforting, and packed with flavor, but it doesn't require any fancy techniques or hard-to-find ingredients. You probably have most of what you need already.
It's a one-pan situation. You brown the chicken, cook the Creamy Chicken and Gnocchi in the same skillet, and build the sauce right there. Everything gets tossed together at the end, so you're not juggling multiple pots or trying to time everything perfectly.
It also reheats really well, which means leftovers for lunch the next day taste just as good as the first time around.
FAQ
Can you eat gnocchi with chicken?
Absolutely. Gnocchi pairs really well with chicken, especially in creamy sauces. The tender potato dumplings soak up all the flavors, and the chicken adds protein and makes it a complete meal. My family requests this combo all the time.
What sauce works well with gnocchi?
Gnocchi loves rich, creamy sauces like this Parmesan cream sauce, but it also works with tomato-based sauces, brown butter and sage, or even pesto. The key is choosing something that clings to the gnocchi and doesn't just slide off.
Which sauces go well with gnocchi?
Besides cream sauces, try gnocchi with a simple marinara, Alfredo, garlic butter, or even a light lemon butter sauce. Gnocchi is pretty versatile and soaks up whatever flavor you give it. I've even tossed it with olive oil, garlic, and vegetables for a lighter option.
How to make a nice creamy sauce for chicken?
Start with butter and garlic for flavor, then add heavy cream and let it heat through without boiling. Stir in Parmesan or another cheese off the heat so it melts smoothly. A splash of broth helps thin it out if it gets too thick. Season with salt, pepper, and herbs to taste.
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Pairing
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Creamy Chicken and Gnocchi
Ingredients
- 1.25 lbs chicken thighs boneless skinless cut into 2-inch pieces
- 1 tablespoon Italian seasoning for seasoning the chicken
- ½ teaspoon smoked paprika adds depth and smokiness
- ½ teaspoon salt enhances flavor
- ¼ teaspoon pepper for seasoning
- 2 tablespoon cooking oil for frying the chicken
- 1 medium yellow onion diced adds sweetness and flavor
- 2 garlic cloves minced for flavor
- 2 tablespoon salted butter divided for the sauce
- 1 lb dry potato gnocchi you can use fresh or frozen but dried works best
- 2 cups fresh spinach adds a fresh earthy flavor
- 1 cup vegetable broth for moisture and flavor
- ½ cup heavy cream for a rich creamy texture
- ¼ cup Parmesan for a creamy cheesy finish
Instructions
- Dice the chicken thighs into 2-inch pieces. Add the chicken to a bowl and toss with Italian seasoning, smoked paprika, salt, and pepper until well-coated.
- Heat a large deep skillet over medium heat and add the cooking oil. Once shimmering, add the seasoned chicken and cook undisturbed for about 3 minutes until well-browned. Flip and cook for an additional 3 minutes until cooked through. Remove chicken and set aside, leaving the fat in the skillet.
- Add the diced onion and minced garlic to the skillet. Sauté for about 2 minutes until the onions are soft and the garlic is fragrant.
- Add the dry gnocchi and 1 tablespoon of salted butter to the skillet. Cook for about 2 minutes, stirring occasionally, to allow the gnocchi to brown lightly.
- Stir in the spinach and vegetable broth. Cover the skillet and cook for 1 to 2 minutes until the spinach wilts and the gnocchi begins to soften.
- Pour in the heavy cream and add the remaining tablespoon of salted butter. Stir until the butter has melted and the cream is steaming hot but not boiling.
- Remove the skillet from the heat. Stir in the Parmesan cheese until it melts and forms a smooth, velvety sauce.
- Return the cooked chicken to the skillet and gently stir to combine with the gnocchi and creamy sauce. If desired, garnish with fresh parsley before serving.
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