Creamy Pesto Gnocchi with Chicken

The first time I made this dish, I was trying to use up leftover pesto from a dinner party the night before. My kitchen smelled like garlic and basil, and I ended up pan-frying the gnocchi instead of boiling them because I forgot to start water boiling. That happy accident changed everything—the crispy edges gave such incredible texture that nobody at the table could stop eating.

Last Tuesday my roommate walked in mid-cooking and literally hovered over the stove until I plated it. We ate standing up because neither of us wanted to wait to set the table. Those golden brown gnocchi pieces have this way of making even a regular Tuesday feel like a celebration.

Ingredients

• Chicken breasts: Cut into uniform cubes so everything cooks evenly and stays juicy
• Potato gnocchi: Store-bought works perfectly here, just dont boil them first
• Heavy cream: Creates that luxurious restaurant-quality sauce we all crave
• Basil pesto: The flavor powerhouse that ties everything together beautifully
• Unsalted butter: Essential for getting those gnocchi perfectly golden and crisp
• Garlic: Freshly minced gives you the best aromatic punch
• Parmesan cheese: Adds that salty umami depth that makes the sauce sing

Instructions

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Season and sear the chicken:

Sprinkle the cubes generously with salt and pepper, then heat olive oil in your large skillet over medium-high heat. Cook for 5 to 7 minutes until golden brown all over and cooked through, then transfer to a plate.

Crisp the gnocchi:

Melt butter in the same skillet and add the uncooked gnocchi directly into the pan. Sauté for 5 to 6 minutes, stirring occasionally, until theyre golden with crispy edges.

Build the sauce base:

Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.

Create the creamy sauce:

Pour in the heavy cream and bring to a gentle simmer while stirring to scrape up any browned bits from the bottom of the pan.

Finish and combine:

Stir in the pesto and Parmesan until smooth, then return the chicken to the skillet and toss everything together. Taste and adjust seasoning before serving.

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My sister claimed she didnt like creamy pasta dishes until I made this for her birthday dinner. She asked for the recipe before she even finished her first serving, and now its become her go-to comfort food whenever she has a rough day at work.

Making It Your Own

Sometimes I add sun-dried tomatoes to the sauce for extra tang and depth. Other times I throw in fresh spinach right at the end so it wilts slightly but still has some bite. The recipe is incredibly forgiving and welcomes whatever you have in your fridge.

Perfect Wine Pairings

A crisp Pinot Grigio cuts through the richness beautifully without overpowering the delicate basil flavors. If you prefer red, a light Chianti works surprisingly well because the acidity balances the cream sauce perfectly.

Scaling and Storage

This recipe doubles easily for dinner parties, though you might need two skillets to get everything properly crispy. Leftovers keep well in the refrigerator for up to three days—the gnocchi soften a bit but the flavors actually develop more depth.

• Reheat gently with a splash of cream to restore the silky sauce consistency
• Freezing isnt recommended since the cream sauce can separate when thawed
• Halve the recipe if youre cooking for two—it scales down perfectly without losing any magic

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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There is something deeply satisfying about a dish that comes together this quickly yet tastes so indulgent. Grab some crusty bread to soak up every last drop of that sauce.

Frequently Asked Recipe Questions

→ Can I use fresh gnocchi instead of store-bought?

Yes, fresh gnocchi works wonderfully and cooks faster—typically 2-3 minutes. Reduce the sauté time to 2-3 minutes to prevent overcooking. Fresh gnocchi may be slightly more delicate, so stir gently.

→ What's the best way to crisp the gnocchi?

Use medium-high heat and don't stir too frequently. Allow each side to make contact with the hot butter for a minute or two to develop a golden crust. This creates texture contrast against the creamy sauce.

→ Can I make this vegetarian?

Absolutely. Substitute the chicken with sautéed mushrooms, spinach, sun-dried tomatoes, or roasted vegetables. Cook vegetables until golden before adding the gnocchi for the best results.

→ Is homemade pesto better than store-bought?

Both work well. Homemade pesto offers fresher basil flavor and no preservatives, while store-bought saves time. If using homemade, adjust the amount based on your preferred pesto intensity.

→ How do I prevent the sauce from breaking?

Keep heat at a gentle simmer and avoid boiling vigorously. Stir constantly when adding pesto and cheese to incorporate them smoothly. If the sauce seems too thick, thin with pasta water or cream.

→ What wine pairs best with this dish?

Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the pesto and cream beautifully. The acidity cuts through richness and enhances the herbal basil notes.