Get ready to fall in love with our 30-minute Creamy Chicken Pesto Gnocchi — it’s a weeknight dinner game-changer! The sauce is cozy and creamy, with pillowy bites of gnocchi that make you feel like you could snuggle right up with it. With the simple trick of pan-searing the gnocchi instead of boiling it, this one-pot meal can be made in a mere 30 minutes anytime the comfort food craving strikes!
Table of Contents
- Why You’ll Love This One-Pot Recipe
- Ingredients You’ll Need
- Healthier Ingredient Swaps
- How to Make Chicken Pesto Gnocchi
- Tip for Pan-Seared Gnocchi
- Preparation and Storage Directions
- FAQs
- What to Serve with Chicken Pesto Gnocchi
- More Easy Gnocchi Recipes
- More One-Skillet Dinners
- Creamy Chicken Pesto Gnocchi Recipe
We have been on a gnocchi cooking ROLL lately. And I can trace it back to one clear inflection point: The day I made the magical discovery that you do not have to BOIL store-bought gnocchi!? (You can thank Justin and this Gnocchi Bolognese for that info!)
Nope, it’s super simple! Just toss store-bought gnocchi into a skillet with a bit of oil, sear for a couple of minutes per side, then steam with a splash of water. Voilà—gnocchi ready for a delicious pesto cream sauce with tender chicken, all in ONE skillet.
Because let’s be honest, you’re here for this Creamy Chicken Pesto Gnocchi. It’s incredible. Like, make-it-every-week kind of incredible. It’s the perfect mix of creamy comfort and bright, fresh flavors.
Why You’ll Love This One-Pot Recipe
- One-Pot Wonder: Clean up is a breeze with everything made in just one pot—no juggling multiple burners.
- Quick and Easy: Ready in 30 minutes, with time to measure out ingredients while the chicken and gnocchi cook, perfect for busy weeknights.
- Store-Bought Shortcuts: Using store-bought pesto and gnocchi saves time without sacrificing flavor.
- Healthy Swaps: Simple ingredient swaps can make this dish even healthier with minimal effort.
Ingredients You’ll Need
Notes about the ingredients needed for this Chicken Pesto Gnocchi recipe are below. Jump to recipe for the exact measurements.
- Chicken. Chicken thighs add the most flavor and best texture, but boneless skinless breasts can be subbed in, as well.
- Gnocchi. If you’ve never made Homemade Gnocchi, you don’t know what you’re missing. But if you’re short on time (or motivation) grab some pre-made gnocchi at the store.
- Cream. Heavy cream gives this dish a luxurious texture and tons of flavor. However, you can use full-fat milk or a plant-based alternative if needed.
- Pesto. You can make your own homemade pesto or grab a bottle from the store.
- Toppings. Learn how to chiffonade cut basil, and add in some toasted pine nuts and grated Parmesan cheese.
How to Make Chicken Pesto Gnocchi
Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for the printable instructions.
- Sear the chicken. Add oil to a large non-stick skillet over medium-high heat. Carefully place salt and peppered chicken pieces in a single layer across the bottom. Cook the chicken for 8 to 10 minutes, flip while it’s cooking. Then, transfer to a plate with paper towels to drain.
- Sear the gnocchi. In the same skillet you cooked the chicken, pour in the remaining tablespoon of oil and the gnocchi. Cook it over medium heat for 6 to 7 minutes. Be sure not to stir until they’re lightly seared. Add the water and cook for another 1 to 2 minutes until the gnocchi is tender. Remove the gnocchi to the plate with the chicken.
- Make the pesto cream sauce. In the same skillet, melt the butter. Then, stir in the garlic and sauté for 30 seconds until it’s fragrant. Pour in the heavy cream, then stir in the pesto sauce. Mix the sauce until it’s well combined. Bring the sauce to a boil, then reduce the heat to low and simmer it for 2 minutes.
- Toss together. Add the chicken and gnocchi back into the skillet. Then, stir in the lemon juice, lemon zest, and remaining salt and pepper. Mix everything well and cook for another 2 to 3 minutes until it is all heated through.
- Serve the gnocchi. Serve the creamy pesto chicken gnocchi with chiffonade basil, toasted pine nuts, and grated Parmesan cheese. You can also opt for these irresistible Parmesan Cheese Crisps!
Preparation and Storage Directions
- Prep-Ahead: While you can make this dish a day or two early, it’s best to keep the pieces separate until you’re ready to serve. The gnocchi will absorb a good bit of the sauce if stored together. Reheat separately and then bring together just before serving.
- Storage: The best way to store leftover gnocchi is in an airtight container in the fridge for up to 4 to 5 days. It’s best to flash-freeze the gnocchi separately from the sauce. Both will keep for up to 6 months in the freezer.
- Reheating. Warm this dish back up in a pot on the stove top over medium heat.
FAQs
I have made this dish with both homemade and store-bought pesto, and it comes out great either way. However, store-bought jars can have a lot of oil so choose one with less to keep the sauce from getting greasy.
You can definitely use frozen gnocchi, but be sure to follow the instructions on the packaging to ensure they’re cooked completely.
While you can substitute another protein, the cooking times will be different.
What to Serve with Chicken Pesto Gnocchi
When you’re ready to dig in, there are a few sides that go perfectly!
Choose a salad, like one with Caesar Dressing, or this Lemon Arugula Salad or Chopped Kale Salad.
You can also choose a vegetable, like Roasted Broccoli, Roasted Asparagus, or Sautéed Green Beans.
More Easy Gnocchi Recipes
Gnocchi is such an underrated ingredient! Don’t miss these delicious recipes that showcase it beautifully.
More One-Skillet Dinners
If you’re looking for easy, you can’t do better than these tasty recipes!
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Creamy Chicken Pesto Gnocchi Recipe
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Ingredients
- 2 tablespoons olive oil divided
- 1 ¼ pounds boneless skinless chicken thighs, cut into 1-inch pieces
- ¾ teaspoon salt divided
- ½ teaspoon black pepper divided
- 1 pound potato gnocchi
- 2 garlic cloves finely minced
- 2 tablespoons water
- ½ cup heavy cream
- ¼ cup chicken broth
- ½ cup prepared pesto sauce
- 1 tablespoon lemon juice from 1 lemon
- 1 teaspoon grated lemon zest
Optional Toppings:
- Freshly grated Parmesan cheese
- Toasted pine nuts
- Fresh basil thinly sliced
Instructions
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Once the oil is hot, add the chicken in a single layer. Season the chicken with ½ teaspoon of the salt and ¼ teaspoon of the black pepper. Cook, stirring often, until the chicken reads 165°F on an instant-read thermometer, about 8-10 minutes. Transfer the cooked chicken to a clean plate.
- In the same skillet, add the remaining tablespoon of olive oil along with the gnocchi. Cook for 6-7 minutes, stirring occasionally, or until lightly golden. Add the garlic and cook for 30 seconds, or until fragrant. Add 2 tablespoons of water and continue cooking for an additional 1-2 minutes or until the gnocchi is tender. Transfer the gnocchi to the plate with the chicken.
- Add the heavy cream, broth, and pesto to the skillet. Stir until all ingredients are well combined. Increase the heat to high and bring the sauce to a boil. Reduce the heat to low and simmer for 2 minutes.
- Add the gnocchi and chicken to the skillet along with the lemon juice, lemon zest, and the remaining ¼ teaspoon of salt and ¼ teaspoon of black pepper. Gently stir until well combined. Cook for an additional 2-3 minutes or until the gnocchi and chicken are heated through.
- Serve with Parmesan cheese, toasted pine nuts, and fresh basil, if using.
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Video
Notes
- Nutrition: Facts are calculated without any additional Parmesan cheese, pine nuts, or basil.
- Storage. Keep leftovers in an airtight container in the fridge for up to 4 to 5 days. It’s best to flash-freeze the gnocchi separately from the sauce. Both will keep for up to 6 months in the freezer.
- Reheating. Warm this dish back up in a pot on the stove top over medium heat.
- Sauce. Freshly made pesto sauce is preferred, but if you use store-bought, choose one with less oil to avoid an overly greasy sauce.
- Gnocchi. You can use regular potato gnocchi, gluten-free, or even cauliflower gnocchi (some might sear up more quickly so keep an eye!).
- Heavy cream. Go with either full fat milk or another non-dairy alternative, just make sure it is full-fat and unsweetened.
- Meat. Chicken breasts can be used, but will cook up more quickly so keep an eye on them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks so good!
It really is delicious!