Description
This Creamy Asiago Chicken and Gnocchi recipe is a comforting and flavorful one-pan meal featuring tender chicken breasts, pillowy potato gnocchi, and a rich, cheesy Asiago cream sauce enhanced with fresh spinach and garlic. Ready in just 30 minutes, it’s perfect for a satisfying weeknight dinner that feels indulgent yet easy to prepare.
Ingredients
Scale
Chicken and Seasoning
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Vegetables and Aromatics
- 3 cloves garlic, minced
- 2 cups baby spinach, roughly chopped
Pasta and Sauce
- 1 (16 oz) package potato gnocchi
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Asiago cheese
Optional Garnish
- Additional Asiago cheese
- Chopped parsley
- Crushed red pepper flakes
Instructions
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the thinly sliced chicken breasts with salt, pepper, and Italian seasoning. Cook the chicken for 5–6 minutes on each side until it turns golden brown and is cooked through. Remove the chicken from the skillet and set aside.
- Sauté garlic and spinach: Lower the heat to medium. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Add the roughly chopped baby spinach and cook until wilted, about 1 minute.
- Add gnocchi and liquids: Pour in the potato gnocchi, chicken broth, and heavy cream. Stir everything together thoroughly and bring the mixture to a simmer. Then reduce the heat to low, cover the skillet, and cook for 5 minutes to allow the gnocchi to become tender and absorb the flavors.
- Incorporate Asiago and chicken: Stir in the freshly grated Asiago cheese until it melts smoothly into the sauce. Return the cooked chicken to the skillet, coating it well with the creamy sauce. Let everything simmer together for an additional 2–3 minutes to meld the flavors.
- Finish and serve: Taste the dish and adjust seasoning with salt and pepper if needed. Serve hot, optionally garnished with more Asiago cheese, chopped parsley, or crushed red pepper flakes for added flavor and presentation.
Notes
- For extra flavor, you can add a splash of white wine before adding the broth and cream.
- Use fresh Asiago cheese for the best taste and smooth melting.
- If you prefer a lighter version, substitute heavy cream with half-and-half.
- The dish can be made gluten-free by using gluten-free gnocchi.
- Make sure not to overcook the gnocchi; it should be tender but still hold its shape.
