Asiago Chicken Gnocchi

This creamy Asiago chicken gnocchi skillet combines tender chicken, pillowy potato gnocchi, and wilted spinach in a rich, cheesy sauce. It's the ultimate comfort food that comes together in less than 40 minutes, perfect for those nights when you crave something special without spending hours in the kitchen.

I first made this dish when entertaining last minute guests, and it's become my go to impressive meal that looks like I spent all day in the kitchen. The way the sauce clings to those pillowy gnocchi pieces makes everyone think you've taken a culinary course.

Ingredients

• Boneless skinless chicken breasts provides lean protein and works perfectly with the rich sauce. Look for pieces of similar thickness or pound them yourself
• Butter creates the base for our sauce and adds richness. Use unsalted to control the sodium
• Shallot offers a milder, sweeter flavor than regular onion. Choose firm ones with no soft spots
• Garlic adds essential aromatic flavor. Fresh cloves yield the best results
• All purpose flour thickens our sauce without adding too much heaviness
• Chicken broth forms the savory base of our sauce. Use low sodium if watching salt intake
• Half and half creates the perfect creamy texture without being too heavy like cream
• Potato gnocchi pillowy potato dumplings that cook directly in the sauce. Shelf stable works fine
• Fresh baby spinach wilts perfectly into the sauce adding color and nutrition
• Asiago cheese provides nutty richness that elevates the entire dish. Get a wedge and grate it fresh
• Fresh parsley brightens the dish visually and adds a fresh herbal note

Step-by-Step Instructions

Prepare and Cook Chicken

Pat chicken breasts completely dry with paper towels to ensure proper browning. Season both sides evenly with kosher salt and black pepper. Melt 2 tablespoons butter in a large nonstick skillet over medium heat until foaming subsides. Add chicken and cook undisturbed for 4 5 minutes until golden brown, then flip and cook another 4 5 minutes until internal temperature reaches 165°F. The chicken should have a beautiful golden crust. Transfer to a plate and cover loosely with foil to keep warm and allow juices to redistribute.

Create the Sauce Base

Return skillet to heat and add remaining 3 tablespoons butter. Once melted and bubbling, add diced shallot and cook for 3 5 minutes, stirring frequently until translucent and softened but not browned. Add minced garlic and cook for exactly 1 minute until fragrant, stirring constantly to prevent burning which would create bitterness. Sprinkle flour evenly over the aromatics and whisk continuously for a full minute until it forms a golden paste and raw flour smell disappears.

Build the Sauce

Pour chicken broth into the skillet very gradually while whisking constantly to prevent lumps from forming. Use your whisk to scrape up all the browned bits from the bottom of the pan these contain concentrated flavor. Allow the sauce to simmer for 3 5 minutes, whisking occasionally until it thickens enough to coat the back of a spoon. The sauce will continue to thicken as it cooks with the gnocchi.

Cook the Gnocchi

Pour half and half into the thickened sauce, stirring to combine completely. Add uncooked gnocchi directly to the skillet, stirring gently to ensure all pieces are submerged in the sauce. Let the mixture simmer for 5 7 minutes without stirring too frequently. You'll know the gnocchi is done when they float to the surface and are tender when pierced with a fork. The sauce will have thickened further from the starch released by the gnocchi.

Finish the Dish

Add fresh spinach to the skillet in batches if needed, stirring gently as it wilts down into the sauce. Sprinkle grated Asiago cheese over the surface and stir until completely melted and incorporated, creating a smooth, cohesive sauce. Return the cooked chicken breasts to the skillet, placing them on top of the gnocchi mixture. Remove from heat and let stand for 2 minutes to allow flavors to meld. Garnish generously with freshly chopped parsley before serving.

Save This

My favorite thing about this dish is how the Asiago cheese creates these incredible little pockets of flavor throughout the sauce. The first time I made it, my husband actually stopped mid bite to ask what kind of cheese I used because it was so much more flavorful than our usual parmesan. Now we always keep Asiago on hand just for this recipe.

Make Ahead Options

This dish can be prepared up to the point of adding the spinach and cheese, then refrigerated for up to 2 days. When ready to serve, reheat gently on the stovetop with a splash of broth or half and half to loosen the sauce, then add the spinach and cheese just before serving. The chicken can be cooked separately and added at the end, which helps prevent it from becoming overcooked during reheating. The sauce will thicken significantly when refrigerated, so be prepared to thin it slightly.

Easy Substitutions

If you can't find Asiago cheese, Parmesan or Pecorino Romano make excellent substitutes, though they will provide a slightly different flavor profile. Any short pasta can replace gnocchi in a pinch. Try rotini, orecchiette, or small shells which all capture the sauce wonderfully. Kale can be used instead of spinach for a heartier green that holds up even better to reheating. If using kale, remove the tough stems and add it a few minutes earlier as it needs longer to wilt properly. For a lighter version, substitute Greek yogurt for the half and half, though the sauce won't be quite as silky.

Perfect Pairings

This rich dish pairs beautifully with a simple arugula salad dressed with lemon juice and olive oil to cut through the creaminess. A crusty baguette is essential for soaking up every last bit of the delicious sauce. For wine, try a medium bodied white like Pinot Grigio or an unoaked Chardonnay that won't overpower the delicate flavors of the dish. The slight acidity helps balance the richness. For a complete Italian inspired menu, serve with roasted broccolini tossed with garlic and red pepper flakes as a side dish.

Troubleshooting Tips

If your sauce is too thick, add chicken broth a tablespoon at a time until desired consistency is reached

If gnocchi is still firm after recommended cooking time, cover the pan for 2 3 minutes to trap steam

For extra browning on chicken, pat it extremely dry before seasoning and use a cast iron skillet instead of nonstick

Save This

Common Questions

→ Can I use pre-cooked gnocchi instead of uncooked?

Yes, you can use pre-cooked gnocchi, but you'll need to reduce the cooking time in step 7. Add pre-cooked gnocchi to the sauce and simmer for just 2-3 minutes until heated through, rather than the 5-7 minutes needed for uncooked gnocchi.

→ What can I substitute for Asiago cheese?

If Asiago isn't available, Parmesan or Pecorino Romano make excellent substitutes with similar nutty flavors. For a milder option, try Gruyère or aged white cheddar. Each alternative will slightly alter the flavor profile but will work well in this creamy sauce.

→ Can I make this dish ahead of time?

This dish is best enjoyed fresh, as the gnocchi may become soggy when reheated. If you need to prepare components ahead, cook the chicken and refrigerate it separately, then make the sauce and gnocchi fresh before serving, adding the pre-cooked chicken back at the final stage.

→ What vegetables can I add besides spinach?

This versatile dish works well with several vegetables. Try adding sautéed mushrooms, cherry tomatoes, peas, asparagus tips, or sun-dried tomatoes. For heartier additions, consider roasted red peppers or artichoke hearts. Add leafy greens like kale or arugula in place of spinach.

→ How can I make this dish lighter?

For a lighter version, use milk instead of half-and-half, reduce the butter by half, and use part-skim mozzarella in place of some of the Asiago. You can also increase the proportion of vegetables by doubling the spinach or adding other vegetables, and use less gnocchi per serving.

→ Is there a way to make this gluten-free?

Yes, use gluten-free gnocchi (potato-based versions are often naturally gluten-free, but check packaging) and substitute the all-purpose flour with a gluten-free flour blend or cornstarch as a thickener for the sauce. Always verify all ingredients, including the chicken broth, are certified gluten-free.