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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: I recommend shelf-stable potato gnocchi for this recipe. It holds its shape well while cooking directly in the creamy sauce. Refrigerated gnocchi is generally softer and can release more starch as it cooks, which may make the sauce overly thick or gummy.

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.

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 blue cheese 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 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?

Shelf-stable potato gnocchi works best in this recipe because it cooks right in the sauce without becoming too soft. Refrigerated gnocchi tends to be more delicate and can release more starch, which may make the sauce overly thick or gummy. If refrigerated gnocchi is all you have, add it toward the end and cook it only until tender.

◆ 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

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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen