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One Pot Creamy Garlic Chicken and Gnocchi

One pot creamy garlic chicken and gnocchi combines browned chicken and tender potato gnocchi in a creamy Parmesan sauce. It cooks in a 12-inch deep skillet, with baby spinach stirred in at the end for a fresh finish.
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Prep Time 15 minutes
Cook Time 18 minutes
standing 2 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 940
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breasts boneless, skinless, cut into 1-inch pieces
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1 tsp Italian seasoning
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 package (16 oz) potato gnocchi shelf-stable
  • 5 oz baby spinach
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 12-inch deep skillet

Method
 

  1. Season the chicken with 3/4 teaspoon of the salt and the pepper.
  2. Heat the olive oil in a 12-inch deep skillet over medium-high heat, add the chicken in a single layer, and cook for 4 to 5 minutes, turning occasionally, until lightly browned.
  3. Transfer the chicken to a plate.
  4. Reduce the heat to medium and melt the butter in the same skillet.
  5. Add the garlic and cook for 30 seconds.
  6. Stir in the flour, Italian seasoning, and remaining 1/4 teaspoon salt until a smooth paste forms.
  7. Gradually whisk in the chicken broth and heavy cream until smooth, scraping up any browned bits from the skillet.
  8. Bring the sauce to a gentle simmer over medium heat.
  9. Stir in the gnocchi and chicken with any accumulated juices.
  10. Cover and simmer over low heat for 6 to 10 minutes, stirring once or twice, until the gnocchi are tender and the chicken reaches 165°F in the thickest pieces.
  11. Stir in the spinach and cook uncovered for 1 to 2 minutes, until wilted.
  12. Remove the skillet from the heat and stir in the Parmesan.
  13. Let stand for 2 minutes before serving.

Notes

For tender chicken, check that the thickest pieces reach 165°F and avoid cooking them beyond that. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream sauce and gnocchi may change texture. For a gluten-free version, use gluten-free flour and gnocchi.