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Chicken and gnocchi is another of my tasty weeknight one-pot meals for the whole family. It’s a plate full of soft pillowy gnocchi, tender chicken, and fresh spinach swimming in a velvety, creamy sauce. This quick and easy dish can be on the table in under 30 minutes with only one pan to wash.
This is one of those recipes that feels a little special without making your night harder. Everything cooks in one pan, and you end up with tender chicken, soft gnocchi, and a creamy, flavor-packed sauce the whole family will love. It’s hearty and healthy.
What makes this recipe so delicious is the balance of textures and flavors. The gnocchi cook right in the sauce, soaking up all that rich, creamy flavor while staying soft and pillowy. The chicken is seared first for extra depth, and the combination of white wine, Parmesan, and sun-dried tomatoes builds a sauce that’s savory, slightly tangy, and incredibly satisfying.
If you love easy one-pan dinners, be sure to try my One Pan Gnocchi and Sausage, Marry Me Chicken Tortellini, and One Pan Chicken Tortellini Alfredo next!
Chicken and Gnocchi Ingredients
Chicken: I use 1.5 pounds of skinless chicken breasts, cut into bite-size pieces. You can also use boneless, skinless chicken thighs.
Salt + Black Pepper: Simple seasoning that builds the foundation of flavor.
Italian Seasoning: A blend of classic herbs that adds warmth and depth.
Olive Oil + Butter: The combination gives you better flavor and helps the chicken brown beautifully.
Shallots: Milder and slightly sweeter than onion — they add great depth.
Garlic: Use fresh garlic for the best flavor.
White Wine: Deglazes the pan and adds a subtle acidity that balances the richness.
Tomato Paste: Adds depth and a rich, savory backbone to the sauce.
Chicken Stock: I use low-sodium so I can control the salt.
Heavy Cream: Creates that rich, velvety sauce.
Sugar: Just a small amount to balance the acidity.
Potato Gnocchi: Shelf-stable gnocchi work perfectly here and cook right in the sauce.
Sun-Dried Tomatoes: Packed in oil for the best flavor — they add a slightly tangy, concentrated tomato note.
Parmesan Cheese: Use finely grated (not shredded) so it melts smoothly into the sauce.
Baby Spinach: Adds freshness and color — stir it in at the end so it stays tender.
🥣 How To Make Chicken and Gnocchi Recipe
- Brown the chicken and set aside.
- Saute the shallots and garlic then add the tomato paste.
- Add the wine and cook until it reduces into syrup.
- Stir in the chicken broth, heavy cream, sugar, and gnocchi. Simmer until the gnocchi is tender.
- Return the chicken and add the sun-dried tomatoes and Parmesan.
- Stir in the spinach. Adjust the seasoning.
- Serve.
Pro Tips
- Build The Fond: For the deepest flavor, brown or sauté the ingredients thoroughly. You are looking to create a fond in the pan, so don’t be afraid of all those sticky bits! You’re doing it right. The white wine will remove all the fond from the pan and incorporate all that yummy flavor into the sauce.
- Brown It: Before cutting the chicken, dry the breasts with paper towels for better browning. Wet chicken will “boil” rather than brown. Try to brown it without fully cooking it; the chicken will further cook later in Steps 7 and 8.
- Stems: If you have a family member who has texture issues (you’ll know if you know), you can remove the little stems off the spinach before adding it to the pan.
- More Veggies: Feel free to add more vegetables to this dish. I like to add 1 cup of thawed and cooked frozen vegetables.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This in The Fridge? Once made, your leftovers will keep, in an airtight container for up to three days in the fridge.
- Can You Freeze This? No, I do not recommend freezing. The texture of the ingredients will change when frozen and thawed.
- Make-Ahead: The dish can be gently reheated in the microwave oven or on the stovetop.
- Food Safety: If you’d like more info on food safety, check out this link.
Serving Recommendations
This recipe is a one-dish whole meal! It’s a nutritionally complete meal. That said, to bulk up the meal, I add a vegetable side dish. Crispy fresh salads, like our KFC coleslaw, strawberry salad, house salad, carrot salad, or strawberry spinach salad, are wonderful with this.
Do you prefer a cooked vegetable? We like this with our baked tomatoes, Southern-style green beans, air-fried green beans, honey-glazed carrots, roasted garlic asparagus with feta, or sautéed asparagus (with lots of delicious garlic!).
Frequently Asked Question
◆ Is this like Olive Garden chicken gnocchi?
This is a richer, more flavorful version. It’s less brothy than the restaurant-style soup and more of a creamy skillet dish, but it delivers that same cozy, comforting flavor.
◆ Can I use store-bought gnocchi?
Yes! Shelf-stable gnocchi work perfectly here and are very convenient. You can also use refrigerated gnocchi if you prefer.
◆ Does gnocchi get mushy?
It can if overcooked. Gnocchi only need a few minutes to become tender, so keep an eye on them and serve as soon as they’re ready.
◆ Can I make this ahead of time?
You can, but it’s best served fresh. The sauce will thicken as it sits, so add a splash of chicken broth or cream when reheating.
◆ Can I freeze chicken and gnocchi?
Freezing isn’t recommended. The cream sauce can separate, and the gnocchi may become too soft once thawed.
◆ How do I make the sauce thicker?
Let it simmer a little longer to reduce, or stir in a bit more Parmesan cheese to naturally thicken the sauce.
More Creamy Chicken and Pasta Recipes
- Chicken Gnocchi Soup
- Creamy Chicken Tortellini Soup
- Chicken Bacon Ranch Pasta
- Marry Me Chicken Soup
- Crack Chicken Spaghetti Bake
- Chicken Tetrazzini
- Chicken Spaghetti
- Rigatoni D
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Chicken And Gnocchi
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts cut into bite size pieces
- salt +black pepper
- 1 tablespoon Italian seasoning
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 tablespoons shallots, minced
- 1 tablespoon fresh garlic, minced
- 1/4 cup white wine
- 2 tablespoons tomato paste
- 1 cup, plus more for thinning, if needed low sodium chicken stock
- 1 cup heavy cream
- 1/4 teaspoon sugar
- 16 ounces gnocchi
- 3/4 cup sun dried tomatoes, chopped into small pieces
- 3/4 cup grated Parmesan cheese
- 2 cups baby spinach
Instructions
- Toss chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper, and Italian seasoning (1 tablespoon) and coat evenly.
- Heat the oil (1 tablespoon) over medium-high heat in a large skillet. When the oil shimmers add chicken in a single layer (work in batches if necessary) and cook, stirring occasionally, for 3-4 minutes or until it begins to brown. (It doesn't need to be completely cooked at this point). Transfer browned chicken to a plate.
- Melt the butter (2 tablespoons) in the skillet and sauté shallots (3 tablespoons), over medium-low heat, until translucent, about 4-5 minutes. Add garlic (1 tablespoon) and continue to sauté until fragrant, about 1 minute.
- Stir in tomato paste (2 tablespoons) and cook, stirring so tomato paste doesn't burn, for 2-3 minutes.
- Add wine (1/4 cup) to shallots and garlic and bring to a boil. Scrape the bottom of the pan to lift up any brown bits on the bottom. Continue to cook until the wine has reduced into syrup.
- Stir in the chicken broth (1 cup), heavy cream (1 cup), sugar, and gnocchi (16 ounces) then simmer, adjust heat as needed, until the sauce is reduced and thickened, and the gnocchi is tender about 5 minutes.
- Return the chicken to skillet along with any juices that have accumulated. Add sun dried tomatoes (3/4 cup) and Parmesan (3/4 cup), and stir to combine. Heat until parmesan has melted and chicken is heated through.
- With the heat on low, stir in spinach (2 cups) and cook until the spinach wilts to your liking. Adjust seasoning if needed. Serve immediately.
Fans Also Made:
Notes
- Fond: For the deepest flavor, brown or sauté the ingredients thoroughly. You are looking to create a fond in the pan. So, don’t be afraid of all those sticky bits! You’re doing it right. The white wine will get all the fond off the pan and incorporate all that yummy flavor into the sauce.
- Brown It: Before cutting the chicken, dry the breasts with paper towels for better browning. Wet chicken will “boil” rather than brown. Try to brown it without fully cooking it; the chicken will further cook later in Steps 7 and 8.
- Stems: If you have a family member that has texture issues (you’ll know if you know), you can remove the little stems off the spinach before adding it to the pan.
Easy and delicious gnocchi recipe! It’s a 10 and love a gnocchi recipe with a creamy tomato sauce.
Hi, Jessica! We’re glad you like this gnocchi! Thanks for the positive feedback and 5-star rating 🙂
My dad loved it! He requested that I make this again next week!
I’m so happy to hear that Jessica! Thanks so much for leaving a comment and the 5 star rating!!!
Absolutely delicious! I made breadsticks from scratch to go with this. Everyone at the table loved it and even took home the leftovers!
That sounds perfect, Patricia! 🙂
I made this the other night for dinner. It was a huge hit! So good! Even our son who doesn’t love pasta dish & almost never eats leftovers, eat this the next day.
Hey, Carla! Wowza, that’s awesome!! We’re glad your son liked this and it was a hit! Thanks for the positive feedback and 5-star rating 🙂