18 Creamy Chicken and Gnocchi Delicious Recipes

Dive into the ultimate comfort food experience with our roundup of 18 Creamy Chicken and Gnocchi Delicious Recipes! Perfect for those cozy nights in or when you’re craving something hearty and satisfying, these dishes are a dream come true for home cooks. From quick weeknight dinners to slow-cooked weekend feasts, we’ve got a recipe for every occasion. Ready to transform your meal routine? Let’s get cooking!

Creamy Garlic Parmesan Chicken and Gnocchi

This Creamy Garlic Parmesan Chicken and Gnocchi is a comforting one-pan wonder that combines tender chicken, pillowy gnocchi, and a rich, garlicky sauce for a meal that feels indulgent yet comes together in no time.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 lb potato gnocchi
• 2 cups fresh spinach

Instructions

1. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the chicken, 1/2 tsp salt, and 1/4 tsp black pepper. Cook until the chicken is golden and cooked through, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add the minced garlic and 1 tsp Italian seasoning. Sauté for about 30 seconds until fragrant.
3. Pour in 1 cup heavy cream and 1/2 cup chicken broth, stirring to combine. Bring to a simmer, then reduce heat to medium-low and let it thicken slightly, about 3 minutes.
4. Stir in 1/2 cup grated Parmesan cheese until melted and smooth. Add the gnocchi and spinach, stirring to coat everything in the sauce. Cover and cook for 3-4 minutes, until the gnocchi is tender and the spinach is wilted.
5. Return the chicken to the skillet, stirring to combine. Cook for an additional 2 minutes to heat through.

The magic of this dish lies in the gnocchi’s ability to soak up the creamy garlic Parmesan sauce, creating a texture that’s both luxurious and satisfying.

Tip: For an extra crispy finish, broil the dish for 2-3 minutes before serving.

Spinach and Sun-Dried Tomato Chicken with Gnocchi

This Spinach and Sun-Dried Tomato Chicken with Gnocchi is a vibrant, one-pan wonder that brings together tender chicken, pillowy gnocchi, and a medley of flavors that sing in harmony.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1 lb potato gnocchi
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried basil
• 1/4 cup grated Parmesan cheese
• 1/2 cup chicken broth

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook until golden brown, about 5 minutes per side. Remove chicken and set aside.
2. In the same skillet, add minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
3. Add gnocchi to the skillet, pouring in 1/2 cup chicken broth. Cover and simmer for 5 minutes, stirring occasionally, until gnocchi is tender.
4. Stir in spinach and cooked chicken, sprinkling with 1/2 tsp dried basil. Cook for another 2 minutes until spinach wilts.
5. Remove from heat, sprinkle with 1/4 cup grated Parmesan cheese, and serve warm.

The sun-dried tomatoes add a sweet tanginess that perfectly balances the earthy spinach and rich Parmesan, making every bite a delightful experience.

Tip: For an extra creamy texture, stir in a splash of heavy cream during the last minute of cooking.

One-Pot Chicken and Gnocchi in Tomato Basil Sauce

Warm up your evening with this comforting One-Pot Chicken and Gnocchi in Tomato Basil Sauce, a dish that brings together tender chicken, pillowy gnocchi, and a rich, herb-infused tomato sauce in just one pot.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp sugar
• 1/4 cup fresh basil, chopped
• 1 (16 oz) package potato gnocchi
• 1/2 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add chicken and cook until no longer pink, about 5 minutes. Remove and set aside.
2. In the same pot, add onion and garlic, sautéing until soft, about 3 minutes.
3. Stir in crushed tomatoes, chicken broth, salt, black pepper, and sugar. Bring to a simmer.
4. Add gnocchi and cooked chicken to the pot. Cover and simmer for 5 minutes, or until gnocchi are tender.
5. Stir in fresh basil and Parmesan cheese until well combined.

The magic of this dish lies in the gnocchi absorbing the flavorful tomato basil sauce, creating a melt-in-your-mouth texture that’s irresistibly comforting.

Tip: For an extra touch of freshness, garnish with additional basil leaves before serving.

Chicken and Gnocchi Soup with Spinach

Warm up your evening with this creamy Chicken and Gnocchi Soup, packed with tender spinach and pillowy gnocchi for a comforting bowl that’s ready in no time.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound gnocchi
• 2 cups cooked chicken, shredded
• 2 cups fresh spinach

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer.
3. Add dried thyme, salt, and black pepper, stirring well.
4. Gently stir in gnocchi and cook for 3 minutes, or until they float to the top.
5. Add shredded chicken and spinach, cooking for another 2 minutes until spinach is wilted and chicken is heated through.

The magic of this soup lies in the gnocchi’s fluffy texture against the creamy broth, making each spoonful a delightful contrast.

Tip: For an extra flavor boost, sprinkle grated Parmesan on top before serving.

Baked Chicken and Gnocchi with Mozzarella

This Baked Chicken and Gnocchi with Mozzarella is a cozy, one-pan wonder that brings together tender chicken, pillowy gnocchi, and bubbly cheese for a meal that’s as satisfying to make as it is to eat.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 (16 oz) package potato gnocchi
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried basil
• 1 (24 oz) jar marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 400°F. In a large bowl, toss the chicken pieces with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp dried basil until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook until lightly browned, about 5 minutes.
3. Stir in the gnocchi and marinara sauce, bringing the mixture to a simmer. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
4. Transfer the skillet to the oven and bake for 20 minutes, or until the cheese is bubbly and golden.
5. Garnish with fresh basil leaves before serving.

The magic of this dish lies in the gnocchi, which soaks up the flavors of the marinara and chicken while staying perfectly tender under its cheesy blanket.

Tip: For an extra crispy cheese top, broil for the last 2 minutes of baking.

Chicken and Gnocchi Alfredo Bake

This Chicken and Gnocchi Alfredo Bake is the ultimate comfort food, combining tender chicken, pillowy gnocchi, and a creamy Alfredo sauce under a golden, cheesy crust.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 (16 oz) package potato gnocchi
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, warm the olive oil. Add the chicken pieces, 1/2 tsp salt, and 1/4 tsp black pepper. Cook until the chicken is no longer pink, about 5-7 minutes. Remove from heat and set aside.
3. In the same skillet, add the heavy cream, Parmesan cheese, minced garlic, remaining 1/2 tsp salt, 1/4 tsp black pepper, and dried thyme. Stir over medium heat until the sauce thickens slightly, about 3-4 minutes.
4. Add the gnocchi and cooked chicken to the skillet, stirring to coat evenly with the sauce. Transfer the mixture to the prepared baking dish and top with shredded mozzarella.
5. Bake for 20-25 minutes, until the top is bubbly and golden brown. Sprinkle with fresh parsley before serving.

The magic of this dish lies in the gnocchi, which soaks up the creamy Alfredo sauce while baking, resulting in a texture that’s both tender and satisfyingly chewy.

Tip: For an extra crispy top, broil the bake for the last 2-3 minutes of cooking time.

Slow Cooker Chicken and Gnocchi Stew

Warm up your evenings with this comforting Slow Cooker Chicken and Gnocchi Stew, a hearty dish that combines tender chicken, pillowy gnocchi, and a rich, savory broth.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb potato gnocchi
• 2 cups fresh spinach
• 1/2 cup heavy cream

Instructions

1. Heat olive oil in a skillet over medium heat. Add chicken thighs and cook until browned, about 3 minutes per side. Transfer to the slow cooker.
2. In the same skillet, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 more minute. Transfer to the slow cooker.
3. Pour chicken broth into the slow cooker. Add thyme, salt, and black pepper. Stir to combine.
4. Cover and cook on low for 6 hours or high for 3 hours.
5. Add gnocchi and spinach to the slow cooker. Cover and cook on high for 15 minutes, or until gnocchi are tender.
6. Stir in heavy cream. Serve hot.

The magic of this stew lies in the gnocchi, which soak up the flavorful broth while maintaining their delightful chewiness.

Tip: For an extra layer of flavor, sprinkle grated Parmesan cheese on top before serving.

Chicken and Gnocchi with Pesto Cream Sauce

This Chicken and Gnocchi with Pesto Cream Sauce is a cozy, flavorful dish that brings a restaurant-quality meal right to your kitchen table.

Ingredients

• 1 lb store-bought gnocchi
• 2 boneless, skinless chicken breasts, cubed
• 2 tbsp olive oil
• 1/2 cup heavy cream
• 1/4 cup pesto
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add cubed chicken, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5-7 minutes until the chicken is no longer pink. Remove from skillet and set aside.
2. In the same skillet, add gnocchi and cook according to package instructions until they start to brown slightly, about 5 minutes.
3. Reduce heat to medium and stir in heavy cream and pesto. Bring to a simmer and cook for 2-3 minutes until the sauce thickens slightly.
4. Return the chicken to the skillet, add grated Parmesan cheese, and stir everything together until well combined and heated through, about 2 minutes.

The creamy pesto sauce clings beautifully to the pillowy gnocchi and tender chicken, creating a dish that’s as satisfying to eat as it is simple to make.

Tip: For an extra burst of flavor, top with a sprinkle of fresh basil leaves before serving.

Roasted Red Pepper Chicken and Gnocchi

This Roasted Red Pepper Chicken and Gnocchi is a cozy, one-pan wonder that brings a splash of color and a heap of flavor to your dinner table.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 (16 oz) package potato gnocchi
• 1 cup roasted red peppers, sliced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden brown, about 5 minutes per side. Remove chicken and set aside.
2. In the same skillet, add gnocchi and cook until lightly browned, about 3 minutes. Stir in garlic, smoked paprika, salt, and black pepper, cooking for 1 minute until fragrant.
3. Return chicken to the skillet. Add roasted red peppers and heavy cream, stirring to combine. Simmer for 5 minutes until the sauce thickens slightly.
4. Sprinkle with Parmesan cheese and garnish with fresh basil leaves before serving.

The smoky paprika and creamy sauce cling to each piece of gnocchi and chicken, creating a dish that’s as satisfying to eat as it is simple to make.

Tip: For an extra kick, add a pinch of red pepper flakes with the garlic.

Chicken and Gnocchi with Mushroom Cream Sauce

This Chicken and Gnocchi with Mushroom Cream Sauce is a cozy, comforting dish that brings together tender chicken, pillowy gnocchi, and a rich, creamy mushroom sauce in one skillet.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 package (16 oz) potato gnocchi
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the chicken and cook until browned and no longer pink, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the mushrooms and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
3. Pour in the heavy cream and chicken broth, then stir in the salt, pepper, and thyme. Bring to a simmer and cook for 3 minutes until slightly thickened.
4. Meanwhile, cook the gnocchi according to package directions. Drain and add to the skillet along with the cooked chicken. Stir to combine and heat through, about 2 minutes.
5. Sprinkle with Parmesan cheese and parsley before serving.

The magic of this dish lies in the velvety mushroom cream sauce that clings to every bite of gnocchi and chicken, creating a harmonious blend of flavors and textures.

Tip: For an extra depth of flavor, try sautéing the mushrooms until they’re golden brown before adding the garlic.

Spicy Chicken and Gnocchi with Arrabbiata Sauce

Get ready to spice up your dinner routine with this Spicy Chicken and Gnocchi with Arrabbiata Sauce, a dish that packs a punch with every bite.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 package (16 oz) potato gnocchi
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and no longer pink inside, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
3. Stir in crushed tomatoes, sugar, salt, and black pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. Meanwhile, cook gnocchi according to package directions. Drain and add to the skillet with the sauce.
5. Return the chicken to the skillet, stirring to combine. Cook for an additional 2-3 minutes until everything is heated through.
6. Remove from heat and stir in fresh basil. Serve hot, topped with grated Parmesan cheese.

The magic of this dish lies in the perfect balance between the heat from the red pepper flakes and the sweetness of the tomatoes, creating a sauce that’s both fiery and comforting.

Tip: For an extra kick, add an additional 1/4 tsp of red pepper flakes to the sauce.

Chicken and Gnocchi Carbonara

This Chicken and Gnocchi Carbonara is a comforting twist on the classic, combining tender chicken and pillowy gnocchi in a creamy, savory sauce.

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed
• 1 package (16 oz) potato gnocchi
• 4 slices bacon, chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup chopped fresh parsley

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
2. In the same skillet, add 1 tbsp olive oil and the cubed chicken. Cook until the chicken is no longer pink, about 6 minutes. Remove and set aside with the bacon.
3. Cook the gnocchi according to package instructions. Drain and set aside.
4. In the same skillet, sauté the minced garlic for 30 seconds until fragrant. Lower the heat and stir in the heavy cream, 1/2 cup Parmesan cheese, 2 eggs, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring constantly, until the sauce thickens slightly, about 3 minutes.
5. Add the cooked gnocchi, chicken, and bacon back to the skillet. Toss gently to coat everything in the sauce and heat through for 2 minutes.
6. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the gnocchi’s soft texture against the crispy bacon and creamy sauce, creating a delightful contrast in every bite.

Tip: For an extra crispy bacon, bake it in the oven at 400°F for 15-20 minutes before chopping.

Lemon Butter Chicken and Gnocchi

This Lemon Butter Chicken and Gnocchi is a cozy, one-pan wonder that brings together tender chicken and pillowy gnocchi in a rich, lemony butter sauce.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 (16 oz) package potato gnocchi
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp chopped fresh parsley

Instructions

1. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Season the chicken thighs with 1/4 tsp salt and 1/8 tsp black pepper. Cook for 5-6 minutes per side until golden and cooked through. Remove and set aside.
2. In the same skillet, melt 2 tbsp butter with the remaining 1 tbsp olive oil. Add the gnocchi and cook for 2-3 minutes until lightly browned. Stir in the garlic, 1/4 tsp salt, 1/8 tsp black pepper, and red pepper flakes, cooking for 1 minute until fragrant.
3. Pour in the chicken broth, heavy cream, lemon juice, and lemon zest. Bring to a simmer and cook for 3-4 minutes until the sauce slightly thickens. Return the chicken to the skillet and simmer for another 2 minutes to heat through.
4. Sprinkle with chopped parsley before serving. The gnocchi absorbs the lemony butter sauce beautifully, creating a dish that’s both rich and refreshing.

Tip: For an extra burst of freshness, add a handful of baby spinach to the skillet with the gnocchi.

Chicken and Gnocchi with Creamy Sun-Dried Tomato Sauce

Imagine tender chicken and pillowy gnocchi smothered in a rich, creamy sun-dried tomato sauce—this dish is a weeknight game-changer.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 package (16 oz) potato gnocchi
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped

Instructions

1. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until no longer pink, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
3. Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 3 minutes, allowing the sauce to slightly thicken.
4. Meanwhile, cook gnocchi according to package directions. Drain and add to the skillet along with the cooked chicken.
5. Season with salt and black pepper, stirring to coat everything in the sauce. Sprinkle with Parmesan cheese and fresh basil before serving.

The sun-dried tomatoes add a sweet-tangy depth to the creamy sauce, making each bite irresistibly flavorful.

Tip: For an extra touch of richness, stir in a tablespoon of butter at the end with the Parmesan.

Herbed Chicken and Gnocchi with White Wine Sauce

This Herbed Chicken and Gnocchi with White Wine Sauce is a cozy, flavorful dish that brings a touch of elegance to your weeknight dinner table.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 package (16 oz) potato gnocchi
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the chicken and cook until golden brown, about 5 minutes per side. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil and minced garlic. Sauté for 1 minute until fragrant.
3. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
4. Add the heavy cream, Parmesan cheese, rosemary, thyme, salt, and pepper. Stir to combine and bring to a gentle simmer.
5. Return the chicken to the skillet and add the gnocchi. Cover and cook for 5 minutes, or until the gnocchi is tender and the sauce has thickened.
6. Serve hot, garnished with additional fresh herbs if desired. The creamy white wine sauce perfectly coats the tender chicken and pillowy gnocchi, making every bite a delight.

Tip: For an extra layer of flavor, toast the gnocchi in a separate pan with a little butter before adding it to the sauce.

Chicken and Gnocchi with Roasted Garlic Cream

Imagine biting into tender gnocchi and juicy chicken, all smothered in a rich roasted garlic cream sauce—this dish is a cozy weeknight dinner dream come true.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 lb potato gnocchi
• 1 cup heavy cream
• 4 cloves garlic, roasted and mashed
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. In a large skillet, heat olive oil over medium-high heat. Add chicken, 1/2 tsp salt, and 1/4 tsp black pepper. Cook until golden and cooked through, about 6 minutes. Remove and set aside.
2. In the same skillet, melt butter over medium heat. Add mashed roasted garlic and cook for 1 minute until fragrant.
3. Pour in heavy cream, remaining 1/2 tsp salt, 1/4 tsp black pepper, and nutmeg. Simmer for 3 minutes, stirring occasionally.
4. Meanwhile, cook gnocchi according to package instructions. Drain and add to the skillet with the cream sauce.
5. Return chicken to the skillet. Stir in Parmesan cheese and cook for another 2 minutes until everything is well coated and heated through.
6. Garnish with fresh parsley before serving.

The roasted garlic cream sauce is the star here, offering a deep, caramelized flavor that pairs perfectly with the pillowy gnocchi and succulent chicken.

Tip: For an extra flavor boost, roast the garlic cloves in a 400°F oven for 20 minutes until soft and golden before mashing.

Chicken and Gnocchi with Butternut Squash Sauce

Warm up your kitchen with this cozy Chicken and Gnocchi dish, where tender gnocchi meets creamy butternut squash sauce for a comforting meal.

Ingredients

• 1 lb chicken breast, cubed
• 1 package (16 oz) potato gnocchi
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 1/4 cup grated Parmesan cheese
• Fresh sage leaves for garnish

Instructions

1. In a large skillet, heat 1 tbsp olive oil over medium heat. Add chicken and cook until no longer pink, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add remaining 1 tbsp olive oil. Sauté butternut squash and garlic until squash is tender, about 10 minutes.
3. Add chicken broth, heavy cream, salt, pepper, and nutmeg. Bring to a simmer and cook for 5 minutes until slightly thickened.
4. Meanwhile, cook gnocchi according to package instructions. Drain and add to the skillet with the sauce.
5. Return chicken to the skillet. Stir in Parmesan cheese until melted and everything is well combined, about 2 minutes.
6. Garnish with fresh sage leaves before serving.

The magic of this dish lies in the velvety butternut squash sauce that clings to every piece of gnocchi and chicken, creating a harmony of flavors that’s both rich and comforting.

Tip: For an extra layer of flavor, toast the sage leaves in a bit of olive oil until crisp and use as a garnish.

Chicken and Gnocchi with Spinach and Artichokes

This Chicken and Gnocchi with Spinach and Artichokes is a cozy, one-pan wonder that brings together tender chicken, pillowy gnocchi, and vibrant greens for a meal that’s as nutritious as it is comforting.

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed
• 1 (16 oz) package potato gnocchi
• 2 cups fresh spinach, roughly chopped
• 1 (14 oz) can artichoke hearts, drained and quartered
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken, 1/2 tsp salt, 1/4 tsp black pepper, and dried basil. Cook until chicken is no longer pink, about 5-7 minutes. Remove chicken and set aside.
2. In the same skillet, add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Pour in heavy cream, bringing to a gentle simmer.
3. Add gnocchi to the skillet, stirring to coat. Cover and cook for 3 minutes, then stir in spinach and artichoke hearts. Cook uncovered for another 2 minutes until spinach wilts.
4. Return chicken to the skillet, stirring to combine. Sprinkle with Parmesan cheese and remaining 1/2 tsp salt and 1/4 tsp black pepper. Cook for an additional 2 minutes until everything is heated through.

The magic of this dish lies in the creamy sauce that clings to every bite, with the artichokes adding a subtle tang that brightens the rich flavors.

Tip: For an extra crispy finish, broil the dish for 2-3 minutes before serving.

Conclusion

We hope this roundup of 18 creamy chicken and gnocchi recipes inspires your next cozy meal! Each dish promises comfort and flavor, perfect for any home cook in North America. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the deliciousness. Happy cooking!

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