As the weather cools, there’s nothing better than a warm, comforting bowl of creamy chicken gnocchi. This dish is rich, flavorful, and perfect for satisfying those cozy food cravings. It’s like a big hug in a bowl with tender chicken, pillowy gnocchi, and a velvety sauce packed with sun-dried tomatoes and Parmesan. This recipe is easy enough for a weeknight dinner but fancy enough to serve to guests. Let’s get cooking!
METHOD
Preparing the Chicken:
Begin by butterflying the chicken breasts. This involves slicing horizontally through the thickest part of each breast, nearly all the way through, and then opening it up like a book. Butterflying the chicken ensures that it cooks evenly and quickly. In a mixing bowl, combine the paprika, onion powder, garlic powder, Italian seasoning, salt, and pepper. These spices create a flavorful base for the chicken. Rub the spice mixture thoroughly over both sides of the butterflied chicken breasts, ensuring they are well coated. Heat a large frying pan or skillet over medium-high heat. Add a light spray of cooking oil to the pan. Once the pan is hot, carefully place the seasoned chicken breasts in the pan. Cook them for approximately 4-5 minutes per side, or until they are golden brown and cooked through. A meat thermometer inserted into the thickest part of the chicken should register 165°F (74°C). Remove the cooked chicken from the pan and allow it to rest for a few minutes before slicing it into strips. This resting period allows the juices to redistribute, resulting in more tender chicken.
Crafting the Creamy Sauce:
Using the same frying pan (after removing the chicken), add another light spray of cooking oil if necessary. Add the crushed garlic cloves, oregano, and chili flakes to the pan. Sauté these ingredients for about one minute or until the garlic becomes fragrant. Be careful not to burn the garlic, as this will impart a bitter taste to the sauce. Pour the chicken stock into the pan, scraping up any browned bits from the bottom – these bits add flavor to the sauce. Reduce the heat to medium-low and stir in the light double cream. Bring the sauce to a gentle simmer, but avoid boiling it vigorously, as this could cause the cream to separate. Add the grated Parmesan cheese to the sauce, stirring continuously until it melts and the sauce thickens slightly. Season the sauce with salt and pepper to taste. Remember that both the sun-dried tomatoes and Parmesan cheese are naturally salty, so taste the sauce before adding more salt.
Bringing it all Together:
Add the gnocchi directly into the simmering sauce. Gently stir to coat all the gnocchi pieces with the creamy sauce. Let the gnocchi cook in the sauce according to the package directions, usually for a few minutes or until it is soft and cooked through. Gnocchi cooks quickly, so keep a close eye on it to prevent it from becoming mushy. Once the gnocchi is cooked, stir in the diced sun-dried tomatoes and the sliced cooked chicken. If you are using spinach, add it to the pan at this point and cook until it wilts. Heat everything through, ensuring the chicken is warmed. Serve the Creamy Chicken Gnocchi hot in bowls. Garnish with fresh parsley or basil for a pop of color and added flavor, if desired.
Creamy Chicken Gnocchi
Equipment
- Large frying pan or skillet
- Knife and cutting board
- Mixing bowl
- Grater for Parmesan
- Wooden spoon or spatula
Ingredients
- For the Chicken:
- 350 g chicken breasts
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- For the Sauce:
- 1 500g pack of gnocchi
- 60 g diced sun-dried tomatoes
- 150 ml chicken stock
- 4 tbsp light double cream
- 60 g Parmesan cheese grated
- 4-5 crushed garlic cloves
- 1 tsp oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
- Pinch of chili flakes
Instructions
- Butterfly the chicken breasts and season with paprika, onion powder, garlic powder, Italian seasoning, salt, and pepper. Heat a frying pan over medium-high heat with a spray of oil. Cook the chicken for a few minutes on each side until golden and cooked through. Remove the chicken from the pan and slice it into strips.
- In the same pan, spray a little more oil and add the crushed garlic, oregano, and chili flakes. Cook for about a minute until fragrant. Stir in the chicken stock, cream, and Parmesan cheese.
- Add the gnocchi directly into the sauce, stirring to coat. Bring the sauce to a gentle simmer and let it cook for a few minutes until the gnocchi is soft and cooked through.
- Add the sun-dried tomatoes, spinach, and sliced chicken to the pan. Stir everything together until the spinach wilts and the chicken is warmed through.
- Divide the creamy chicken gnocchi into bowls and serve hot. Pair it with a side of steamed broccoli or your favorite green veggies.
Notes
- Don’t Overcook the Gnocchi: Gnocchi cooks quickly, so keep an eye on it to avoid a mushy texture.
- Stir the Sauce Gently: Cream-based sauces can separate if overheated, so keep the heat low and stir often.
- Adjust Salt Levels: Sun-dried tomatoes and Parmesan are naturally salty, so taste before adding extra salt.
Serving Suggestions
- For soaking up the creamy sauce, serve with garlic bread or a crusty baguette.
- Pair with a fresh side salad for a lighter complement to the rich flavors.
- Add a sprinkle of fresh parsley or basil on top for a pop of color and flavor.
Fun Fact
Did you know gnocchi have been a staple in Italian cuisine since the Roman era? Traditionally made with potatoes, gnocchi is loved for its soft, dumpling-like texture that pairs perfectly with creamy sauces.
Conclusion
This Creamy Chicken Gnocchi recipe is the ultimate comfort food for chilly days. It’s hearty, flavorful, and so satisfying. Whether you’re making it for yourself or sharing it with loved ones, it’s sure to become a favorite. Try this recipe, and let me know what you think. Happy cooking! 🐔🍝✨