Description
A comforting one-pan meal made with tender chicken, pillowy gnocchi, and a rich creamy garlic sauce. Perfect for busy weeknights yet elegant enough for guests.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breast, diced
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp butter
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 lb potato gnocchi (shelf-stable or refrigerated)
- 2 cups baby spinach
- 1/4 tsp crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced chicken and season with salt, pepper, and Italian seasoning. Cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
- Add heavy cream, chicken broth, and Parmesan cheese. Stir well to combine and bring to a simmer.
- Add gnocchi to the skillet and cook uncovered for about 5-6 minutes, stirring occasionally, until the gnocchi is tender and the sauce has thickened.
- Stir in baby spinach and cooked chicken. Cook for 1-2 more minutes until spinach is wilted and everything is heated through.
- Season with red pepper flakes if desired. Garnish with chopped parsley before serving.
Notes
- Use rotisserie chicken to save time.
- You can substitute half-and-half for heavy cream for a lighter option.
- Feel free to add mushrooms or sun-dried tomatoes for extra flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 580
- Sugar: 2g
- Sodium: 430mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg