Introduction

Oh, friends! Do you ever have those nights where you crave something incredibly comforting, something that feels like a warm hug in a bowl, but you just don’t have a ton of time? That’s exactly how I felt when I first whipped up this Creamy Chicken & Gnocchi. It’s the kind of dish that brings back memories of cozy evenings and happy gatherings, and the best part? It’s surprisingly simple to make! Get ready to impress yourself (and anyone lucky enough to share this with you) with this dreamy, creamy delight.

Why You’ll Love This Recipe

Fast: You can have this on the table in under 30 minutes, perfect for busy weeknights!
Easy: Seriously, the steps are so straightforward, even if you’re new to the kitchen.
Giftable: While it’s best served fresh, you could easily portion this into containers for a thoughtful homemade gift.
Crowd-Pleasing: The combination of tender chicken, pillowy gnocchi, and a rich, creamy sauce is a winner with everyone, from kids to adults!

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need for this delightful dish:

2 large chicken breasts, cut into cubes: Boneless, skinless is easiest here. You want bite-sized pieces that cook quickly.
1 package gnocchi: Those little potato dumplings are the stars of the show! Look for them in the refrigerated pasta section.
1 cup heavy cream: This is what makes our sauce wonderfully rich and luxurious.
1 cup chicken broth: A good quality broth adds depth of flavor.
1 cup grated Parmesan cheese: For that salty, nutty, cheesy goodness! I always recommend grating your own if you have time; it melts so much better.
½ cup flour: This will help thicken our sauce to that perfect creamy consistency.
2 tablespoons olive oil: For getting our chicken perfectly golden.
2 tablespoons butter: Adds a lovely richness and helps with browning.
2 tablespoons minced garlic: Because garlic makes everything better, right?
⅓ cup chopped sun-dried tomatoes: These little flavor bombs add a delightful chewy texture and a touch of sweetness. Packed in oil are usually the most flavorful.
½ teaspoon salt: To enhance all those delicious flavors.
½ teaspoon black pepper: A classic pairing with chicken.
½ teaspoon garlic powder: An extra kick of garlic flavor!
½ teaspoon paprika: Adds a lovely color and a hint of sweetness.
½ teaspoon oregano: A little bit of herbal magic.
½ teaspoon thyme: Earthy and aromatic, it’s a perfect match.
½ teaspoon red pepper flakes: Just a touch of warmth. Feel free to adjust this to your spice preference!

How to Make It

Alright, let’s get cooking! This recipe is a breeze, I promise.

Prep and Season the Chicken: First things first, pat your cubed chicken dry with paper towels. This helps it brown nicely. Now, let’s give it some flavor! Sprinkle the chicken with salt, black pepper, garlic powder, paprika, oregano, and thyme. Toss them around to make sure every piece is nicely coated.
Sear the Chicken: Grab your favorite large skillet and heat the olive oil and butter over medium-high heat. Once the butter is melted and looks shimmery, carefully add the seasoned chicken. Cook it until it’s beautifully browned on all sides and cooked through. Don’t overcrowd the pan; cook in batches if needed! Once it’s done, remove the chicken from the skillet and set it aside on a plate.
Build the Flavor Base: Now, into that same skillet (don’t you love a one-pan meal!), add your minced garlic and chopped sun-dried tomatoes. Sauté them for about a minute until you can really smell that amazing aroma.
Thicken the Sauce: Sprinkle the flour over the garlic and tomatoes. Stir it all together to coat everything. Let it cook for about a minute, stirring constantly. This helps cook out the raw flour taste.
Whisk in the Broth: Slowly start whisking in the chicken broth, making sure to scrape up any yummy browned bits stuck to the bottom of the skillet. Those are pure flavor!
Simmer and Thicken: Bring the mixture to a gentle simmer and let it cook for about 2-3 minutes, stirring occasionally, until the sauce starts to thicken up a bit.
Creamy Goodness: Now for the magic! Stir in the heavy cream and grated Parmesan cheese. Keep stirring until the cheese is completely melted and you have a gloriously creamy sauce.
Cook the Gnocchi: Add the uncooked gnocchi and the red pepper flakes to the skillet. Cook them according to the package directions, or until they float to the top and are tender.
Bring It All Together: Return the cooked chicken to the skillet with the creamy gnocchi. Give everything a good stir to combine and let it heat through for a minute or two.
Serve and Enjoy! That’s it! Ladle this deliciousness into bowls and serve immediately. It’s pure comfort food perfection.

Substitutions & Additions

Feeling creative? This recipe is super adaptable! Here are some ideas:

Veggies: Want to sneak in some greens? Add a handful of fresh spinach or kale in step 7 after the sauce is creamy. It will wilt down beautifully! Peas or sautéed mushrooms would also be fantastic additions.
Protein Swap: While chicken is classic, you could try this with cooked Italian sausage or even some flaky white fish.
Herb Variations: Feel free to experiment with other dried herbs like rosemary or a pinch of nutmeg in the sauce. Fresh parsley for garnish at the end is always a great idea!
Creamy Alternative: If you don’t have heavy cream, half-and-half can work, but the sauce might be a little less rich.

Tips for Success

A few little tricks can make this recipe even more foolproof:

Don’t Overcook the Gnocchi: Gnocchi cook very quickly. Keep an eye on them and remove them from the heat as soon as they’re tender and floating.
Scrape the Pan: Those browned bits on the bottom of the skillet after cooking the chicken are called “fond,” and they are packed with flavor! Make sure to scrape them up when you add the broth.
Adjust Seasoning: Always taste your sauce before serving! You might need a little more salt or pepper depending on your ingredients.
Prep Ahead: You can cube and season the chicken a day in advance. Keep it in an airtight container in the refrigerator.

How to Store It

Leftovers are a wonderful thing! Once cooled, store any leftover Creamy Chicken & Gnocchi in an airtight container in the refrigerator for up to 3 days. When reheating, you might want to add a splash of chicken broth or milk to loosen up the sauce, as it can thicken when chilled. Reheat gently on the stovetop over low heat or in the microwave.

FAQs

Got questions? I’ve got answers!

Can I make this recipe gluten-free?

Yes! You can easily make this gluten-free by using gluten-free gnocchi and a gluten-free flour blend for the sauce. Just be sure to check the labels of all your ingredients.

Is it possible to use store-bought gnocchi that needs boiling separately?

Absolutely! You can cook your gnocchi according to package directions in a separate pot of boiling salted water, drain them, and then add them to the creamy sauce in step 8. Just make sure to cook them until they float.

Can I make the sauce ahead of time?

You can prepare the sauce base (up to step 7) a few hours ahead of time and keep it warm or gently reheat it before adding the gnocchi and chicken. However, the gnocchi are best cooked fresh in the sauce for optimal texture.

Creamy Chicken & Gnocchi

A comforting and incredibly simple creamy chicken and gnocchi dish that can be made in under 30 minutes, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Servings 4

Equipment

Large skillet
Plate
paper towels
Airtight container for storage
Whisk

Ingredients

Hauptzutaten

2 large chicken breasts cut into cubes, boneless, skinless
1 package gnocchi look for them in the refrigerated pasta section
1 cup heavy cream
1 cup chicken broth good quality
1 cup grated Parmesan cheese recommend grating your own
0.5 cup flour
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons minced garlic
0.33 cup sun-dried tomatoes chopped, packed in oil
0.5 teaspoon salt
0.5 teaspoon black pepper
0.5 teaspoon garlic powder
0.5 teaspoon paprika
0.5 teaspoon oregano
0.5 teaspoon thyme
0.5 teaspoon red pepper flakes adjust to spice preference

Instructions

Pat your cubed chicken dry with paper towels. Sprinkle the chicken with salt, black pepper, garlic powder, paprika, oregano, and thyme. Toss to coat.
Heat olive oil and butter in a large skillet over medium-high heat. Add seasoned chicken and cook until browned on all sides and cooked through. Remove chicken from skillet and set aside.
Add minced garlic and chopped sun-dried tomatoes to the same skillet. Sauté for about a minute until fragrant.
Sprinkle flour over the garlic and tomatoes, stir to coat, and cook for about a minute, stirring constantly.
Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet.
Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce starts to thicken.
Stir in heavy cream and grated Parmesan cheese until the cheese is melted and the sauce is creamy.
Add the uncooked gnocchi and red pepper flakes to the skillet. Cook according to package directions, or until gnocchi float and are tender.
Return the cooked chicken to the skillet. Stir to combine and heat through for a minute or two.
Serve immediately.

Notes

For gluten-free, use gluten-free gnocchi and a gluten-free flour blend. If using store-bought gnocchi that need boiling separately, cook them in boiling salted water until they float, drain, and then add to the sauce. You can prepare the sauce base a few hours ahead of time and gently reheat it before adding gnocchi and chicken.