Do Share Recipe

Creamy Chicken and Gnocchi Recipe | Comfort Food Dinner

I just finished making this rich, comforting one-pan dish of creamy chicken and gnocchi recipe and I had to share it—because it truly was delicious. As I stirred together tender chicken, pillowy gnocchi, wilted spinach, and sundried tomatoes in a silky garlic-parmesan cream sauce, I felt like I was cooking at a cozy Italian trattoria right in my own kitchen.

It reminded me of other creamy seafood dishes I’ve tried before, like the Cajun shrimp and salmon with garlic cream sauce recipe, which also balances rich flavors beautifully. It was simple enough for a busy weeknight, yet elegant enough to feel special. I loved how everything came together in one skillet—less mess, more flavor. By the time I served it, the aroma alone had everyone gathered around the table eagerly waiting for a bite.

Ingredients

Here’s what you’ll need to make this creamy chicken and gnocchi, along with some tips and tricks I’ve learned:

2 tablespoons of olive oil or oil from the jar of sundried tomatoes — using the tomato-infused oil adds extra flavor.
1 pound chicken breast, cut into bite-sized pieces — smaller pieces cook evenly and stay juicy.
1 teaspoon Italian seasoning — adds a classic Italian herb aroma to the chicken.
½ teaspoon salt — seasons both the chicken and the sauce base.
¼ teaspoon black pepper — balances out the creaminess with a little bite.
2 tablespoons butter — helps create a silky sauce and carries the garlic flavor beautifully.
2 cloves garlic, minced — fresh garlic gives a rich, savory backbone to the sauce.
1 cup chicken stock — deglazes the pan and builds depth before adding the cream.
1 cup heavy cream (double cream in the UK) — makes the sauce luxuriously smooth and thick.
16 ounces potato gnocchi — use shelf-stable or fresh gnocchi, not frozen, for the best texture.
1 teaspoon smoked paprika — adds a subtle smoky note and gorgeous color.
⅓ cup chopped sundried tomatoes — adds tangy, concentrated bursts of flavor.
½ cup freshly grated Parmesan cheese — grate it yourself for the best melt and taste.
2 cups baby spinach — adds color, nutrients, and a lovely fresh balance to the rich sauce.

Note: This recipe makes several generous servings, perfect for about 4 people.

Variations

Want to make this dish your own? Here are some easy variations:

Dairy-Free: Swap the heavy cream for coconut cream or cashew cream and use a dairy-free Parmesan substitute.
Extra Flavor: Add a splash of white wine while deglazing the pan to give the sauce more depth.
Veggie Option: Replace the chicken with mushrooms or zucchini for a hearty vegetarian version.
Spicy Kick: Stir in a pinch of red pepper flakes or extra smoked paprika for some heat.
Gluten-Free: Use certified gluten-free gnocchi if you’re sensitive to gluten.

For seafood lovers, you can also enjoy similar creamy dishes like crispy honey garlic salmon bites recipe, which offers a deliciously sweet and savory twist.

Cooking Time

This recipe comes together surprisingly quickly:

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Equipment You Need

A few basic kitchen tools make this recipe super easy:

Large skillet: Use a 12-inch pan so everything cooks evenly in one go.
Wooden spoon: Ideal for stirring and scraping up browned bits.
Instant-read thermometer: Helps ensure the chicken is cooked perfectly (165°F).
Grater: For fresh Parmesan that melts smoothly into the sauce.
Knife and cutting board: For chopping chicken, garlic, and sundried tomatoes.

How to Make Creamy Chicken and Gnocchi

Here’s how to bring this comforting dish together, step by step.

Cook the Chicken

Start by heating olive oil in a large skillet over medium-high heat. Season the chicken pieces with Italian seasoning, salt, and pepper. Cook for 4–5 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate and set aside.

Sauté Garlic and Deglaze

In the same skillet, melt the butter and add minced garlic. Sauté for about 30 seconds until fragrant, being careful not to brown it. Pour in the chicken stock and scrape up any flavorful bits from the bottom of the pan—this builds the base of your sauce.

Simmer Gnocchi with Cream

Stir in the heavy cream and bring to a gentle simmer. Add the gnocchi directly to the pan (no need to pre-boil). Let it cook for about 5 minutes, stirring occasionally, until the gnocchi becomes tender and the sauce thickens slightly.

Finish the Sauce

Reduce the heat to medium-low and stir in smoked paprika, sundried tomatoes, and freshly grated Parmesan. Let the cheese melt into the sauce until it’s creamy and smooth.

Wilt the Spinach and Add Chicken

Add baby spinach and stir until just wilted—this only takes about a minute. Return the cooked chicken to the skillet and mix everything together. If the sauce is too thick, add a splash of water or broth to loosen it. Remove from heat and serve immediately.

Additional Tips for Making This Recipe Better

After making this dish several times, I’ve picked up some little tricks that make it even better:

I use the oil from the sundried tomato jar instead of plain olive oil—it gives the sauce a deeper, savory flavor.
I always grate my Parmesan cheese fresh. Pre-shredded cheese doesn’t melt as smoothly and can make the sauce grainy.
I don’t overcook the spinach—just stir it until it wilts to keep that vibrant green color.
I sometimes add a squeeze of lemon juice right before serving to brighten up the creaminess.
I serve it straight from the pan; the sauce is best when freshly made and hot.

How to Serve Creamy Chicken and Gnocchi

This dish is best served hot, straight from the skillet. I like to spoon it into shallow bowls so the creamy sauce spreads evenly. Garnish with a sprinkle of chopped parsley or basil for a pop of freshness, and top with extra Parmesan shavings for a restaurant-style touch. Pair it with crusty garlic bread or a crisp side salad for a perfectly balanced meal.

Nutritional Information

Here’s a quick breakdown of the approximate nutrition per serving:

Calories: 734 kcal
Protein: 37 g
Carbohydrates: 52 g
Fat: 43 g

This creamy dish is hearty and filling, ideal for a cozy dinner that satisfies every craving.

Make Ahead and Storage

Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The flavors actually deepen a bit after resting overnight.

Freezing & Reheating

You can freeze it, but keep in mind that cream sauces sometimes separate slightly after thawing. If you freeze it, let it cool completely first. Reheat gently on the stovetop over low heat, stirring in a splash of broth or water to restore the sauce’s creamy texture.

Why You’ll Love This Recipe

Here’s what makes this creamy chicken and gnocchi recipe one of my all-time favorites:

Quick and easy: Ready in about 25 minutes from start to finish, perfect for busy weeknights.
One-pan simplicity: Everything cooks in one skillet—minimal dishes and cleanup.
Restaurant-quality flavor: The garlic, Parmesan, and sundried tomatoes create a sauce that feels indulgent yet balanced.
Customizable: You can adjust it for different diets—dairy-free, gluten-free, or vegetarian.
Comfort in every bite: Soft gnocchi, juicy chicken, and creamy sauce make it the ultimate comfort meal.

I hope you enjoy making this creamy chicken and gnocchi recipe as much as I did. It’s one of those meals that feels like a warm hug—simple, satisfying, and full of flavor. If you try it, I’d love to know what little twists you add to make it your own!

Ben Carraoli