# What You'll Need:
→ Chicken
01 - 2 boneless skinless chicken breasts (about 14 oz), cut into 1-inch cubes
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil
→ Gnocchi
05 - 18 oz store-bought potato gnocchi
→ Sauce
06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 1 cup heavy cream
09 - 1/2 cup basil pesto
10 - 1/4 cup grated Parmesan cheese
11 - Salt and black pepper to taste
→ Garnish
12 - Fresh basil leaves
13 - Extra grated Parmesan cheese
# How-To Steps:
01 - Season chicken cubes evenly with kosher salt and black pepper on all sides.
02 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and sauté for 5–7 minutes until golden brown and cooked through. Transfer chicken to a plate and set aside.
03 - In the same skillet, melt butter over medium-high heat. Add gnocchi and sauté for 5–6 minutes, stirring occasionally, until golden and crisp on the outside.
04 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
05 - Pour in heavy cream and bring to a gentle simmer, stirring to deglaze the pan and incorporate any browned bits from the bottom.
06 - Stir in basil pesto and grated Parmesan cheese. Mix continuously until the sauce is smooth, creamy, and well combined.
07 - Return cooked chicken to the skillet, tossing everything to coat evenly in the sauce. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh basil leaves and extra Parmesan cheese.
