Creamy Chicken and Gnocchi

5 from 1 vote

Creamy Chicken Gnocchi is one of those dishes where everyone asks for seconds! You will love the soft gnocchi pasta in a velvety cream sauce with tender bites of chicken and broccoli.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Keyword: Creamy Chicken and Gnocchi

Servings:

Calories: 639kcal

Author: Ryan Allen

Equipment

My Favorite Skillet

Ingredients

Chicken

1 pound boneless, skinless chicken breasts Cut into bite-sized pieces
½ teaspoon paprika
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon onion powder
2 tablespoons olive oil

Sauce

2 tablespoons butter
2 teaspoons garlic minced
¾ cup low-sodium chicken broth drained and sliced thin
2 cups heavy cream
1 teaspoon Italian seasoning
½ teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
½ teaspoon dried thyme
16 ounces gnocchi
2 cups broccoli florets
1 cup parmesan cheese shredded

Instructions

Season chicken with paprika, black pepper, salt, and onion powder.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes on each side or until golden brown. Remove and set aside.
Melt butter in the skillet and saute garlic for 30 seconds. Then add chicken broth, heavy cream, Italian seasoning, salt, black pepper, paprika, and thyme. Whisk continuously until the sauce starts to bubble.
Lower heat to medium and add gnocchi and broccoli. Cook for 5-7 minutes or until broccoli is tender.
Add parmesan cheese and chicken to the sauce. Mix until coated and the cheese is melted. Cook until chicken is warmed through
Serve while hot, and enjoy!

Notes

Cut the chicken into uniform pieces so they cook evenly.
Keep the heat at medium-low when adding the cream and cheese to prevent the sauce from breaking.
Shelf-stable or refrigerated gnocchi works better than frozen for this recipe.
If using frozen broccoli, make sure to thaw and pat it completely dry before adding to prevent excess water from diluting the creamy sauce.
If your sauce seems too thin, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in while the sauce is simmering for the perfect consistency.
Skip the pre-shredded varieties and grate Parmesan yourself for the best flavor and melting.

Nutrition