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Creamy Chicken and Gnocchi Recipe
Ben Carraoli

Creamy Chicken and Gnocchi Recipe

I just finished making this rich, comforting one-pan dish of creamy chicken and gnocchi 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.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.