Creamy Asiago Chicken Gnocchi (Printable Version)
Tender chicken and potato gnocchi in a creamy Asiago sauce with fresh spinach, ready in under 40 minutes.
# The Ingredients You'll Need:
01 - 3 boneless skinless chicken breasts (about 1 ½ pounds), pounded to an even thickness
02 - ½ teaspoon kosher salt
03 - ¼ teaspoon black pepper
04 - 5 tablespoons unsalted butter, divided
05 - 1 medium shallot, diced (about ⅓ cup)
06 - 1 teaspoon garlic, minced
07 - 3 tablespoons all-purpose flour
08 - 2 cups chicken broth
09 - ½ cup half-and-half
10 - 1 package (16 ounces) potato gnocchi, uncooked
11 - 2 cups fresh baby spinach
12 - ½ cup Asiago cheese, finely grated
13 - Fresh parsley, chopped for garnish
# Step-by-Step Instructions:
01 - Pat the chicken breasts dry and season evenly with kosher salt and black pepper.
02 - In a large non-stick skillet over medium heat, add 2 tablespoons of the butter. Once the butter has melted, add the chicken breasts. Cook for 8-10 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F.
03 - Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
04 - In the same skillet, add the remaining 3 tablespoons of butter. Once melted, add the diced shallot. Cook, stirring frequently, until softened, about 3-5 minutes. Add the minced garlic and cook for 1 more minute.
05 - Sprinkle the flour over the shallot and garlic, whisking for about 1 minute until the flour is fully incorporated and slightly golden.
06 - Gradually add the chicken broth, whisking constantly to combine and scrape up any browned bits from the bottom of the skillet. Cook for 3-5 minutes or until the sauce has slightly thickened.
07 - Add the half-and-half and uncooked gnocchi to the skillet. Stir to combine, ensuring the gnocchi is submerged in the sauce. Continue cooking for 5-7 minutes, or until the gnocchi is tender and cooked through.
08 - Stir in the fresh spinach and grated Asiago cheese. Cook for 2-3 minutes, stirring occasionally, until the spinach has wilted and the cheese is fully melted into the sauce.
09 - Remove the skillet from the heat and place the cooked chicken breasts on top of the gnocchi mixture. Garnish with chopped fresh parsley and serve immediately.
# Additional Tips::
01 -
- Ready in under 40 minutes from start to finish
- One pan means minimal cleanup
- Restaurant quality flavor with simple ingredients
- Creamy sauce that coats every bite perfectly
02 -
- Perfect for meal prep as flavors improve overnight
- Complete protein and vegetable meal in one dish
- Can be made gluten free by using gluten free flour and gnocchi
03 -
- Grate the Asiago yourself rather than buying pre grated for the smoothest, most flavorful sauce
- Rest the chicken for at least 5 minutes before slicing to keep it juicy
- Save a handful of baby spinach to garnish each plate for a beautiful presentation