Creamy Pesto Gnocchi with Chicken

The smell of garlic hitting butter still takes me back to my tiny first apartment kitchen, where I discovered that store-bought gnocchi could transform into something restaurant-worthy with just the right technique. I used to boil gnocchi like pasta until a friend showed me how pan-frying creates those irresistibly crispy edges that soak up sauce like little flavor sponges. This recipe became my go-to for unexpected dinner guests because it looks fancy but comes together in the time it takes to set the table.

Last winter my sister came over exhausted from a twelve-hour nursing shift and I made this for her. She took one bite, closed her eyes, and said this was the kind of dinner that makes you believe everything will be okay. Now whenever she visits she asks if theres enough cream in the fridge for the gnocchi dinner.

Ingredients

• Chicken breasts: Cutting them into uniform cubes ensures everything cooks at the same speed and each bite stays tender
• Kosher salt and black pepper: Season the chicken generously before cooking because you cannot properly season meat once its in the cream sauce
• Olive oil: Use this for the chicken since it handles the higher heat needed for a good sear without burning
• Potato gnocchi: Store-bought works perfectly here and actually crisps better than homemade in this preparation
• Unsalted butter: This creates the rich base for your sauce and starting with unsalted lets you control the final seasoning
• Garlic: Fresh minced garlic is non-negotiable here since the flavor carries the entire sauce
• Heavy cream: The cream creates that velvety restaurant texture that coats every piece of gnocchi
• Basil pesto: Homemade is wonderful but a quality jarred pesto works beautifully if you are short on time
• Parmesan cheese: freshly grated melts better than the pre-shredded kind which has anti-caking agents

Instructions

Season and prep the chicken:

Pat the chicken cubes dry with paper towels then season with salt and pepper, letting them sit while you heat your skillet

Sear the chicken:

Heat olive oil in a large skillet over medium-high heat until shimmering, add chicken in a single layer and let it develop a golden crust undisturbed for about 3 minutes before flipping

Crisp the gnocchi:

Melt butter in the same pan and add gnocchi in an even layer, letting them cook undisturbed for 2-3 minutes before tossing to crisp multiple sides

Build the aromatics:

Add minced garlic to the pan and stir constantly for about 60 seconds until fragrant but not brown

Create the sauce:

Pour in heavy cream while scraping up any browned bits from the bottom of the pan, then let it come to a gentle bubble

Add the flavor:

Stir in pesto and Parmesan, reduce heat to low and let everything meld together until the sauce coats the back of a spoon

Combine and serve:

Return chicken to the pan and toss until everything is glossy and coated, then taste and adjust seasoning before serving immediately

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My neighbor smelled this cooking through our shared wall and knocked on my door with a fork, asking if she could trade a glass of wine for a bowl. Now we make this together every Friday, taking turns manning the skillet while catching up about our weeks.

Making It Your Own

I have discovered that this sauce base works with almost any protein you have on hand. Pan-seared shrimp cook in just three minutes and make this feel like a special occasion dinner. Sliced Italian sausage brings a spicy depth that holds up beautifully to the rich cream sauce.

Timing Is Everything

The secret to restaurant-quality results is having everything prepped before you turn on the stove. Once the garlic hits the pan things move quickly so measuring your cream and grating your cheese ahead of time prevents frantic scrambling and burnt garlic.

Serving Suggestions

A simple green salad with bright vinaigrette cuts through the richness of the cream sauce. Crusty bread is essential for mopping up every drop of that pesto cream. A glass of crisp white wine like Pinot Grigio balances the decadent flavors perfectly.

• Let the dish rest for five minutes before serving so the sauce thickens slightly
• Save some pasta water if you prefer a thinner consistency
• Fresh basil really does make a difference as a finishing touch

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Some nights the best dinners are the ones that come together fast but still feel like a hug on a plate. This recipe never fails to turn an ordinary Tuesday into something worth savoring.

Questions & Answers

→ Can I make this dish ahead of time?

While best served fresh, you can prepare components ahead. Cook the chicken and gnocchi separately, then store refrigerated for up to 24 hours. Reheat gently with the sauce over low heat, adding a splash of cream if needed to restore consistency.

→ What type of gnocchi works best?

Store-bought potato gnocchi works excellently for pan-crisping. Shelf-stable or refrigerated varieties both work well—just avoid frozen gnocchi as it can become waterlogged when pan-fried instead of boiled.

→ How can I make this vegetarian?

Simply replace the chicken with sautéed mushrooms, white beans, or pan-seared tofu. The vegetarian version maintains all the creamy, herbaceous appeal while being completely meat-free.

→ Can I use jarred pesto?

Absolutely—high-quality store-bought basil pesto works beautifully here. Look for brands with simple ingredients and vibrant green color. Homemade pesto adds an extra fresh touch if you have the time.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or Sauvignon Blanc cuts through the rich cream sauce beautifully. For red wine lovers, a light Chianti or Barbera provides nice acidity without overwhelming the delicate pesto flavors.

→ How do I prevent the sauce from separating?

Keep the heat at a gentle simmer once adding cream—never let it boil vigorously. Stir constantly when incorporating pesto and Parmesan. If sauce separates, whisk vigorously off the heat or add a teaspoon of cold butter to emulsify.