How to Make Creamy Pesto Chicken Gnocchi at Home

Have you ever wished for a meal that’s both comforting and refreshingly light? Something that feels indulgent but comes together in less than 30 minutes? Pesto chicken gnocchi is that perfect blend of cozy and vibrant. It’s creamy, flavorful, and packed with wholesome ingredients—making it a go-to dinner for busy nights when you still want something special.

This dish combines tender, golden chicken with pillowy gnocchi coated in a rich pesto cream sauce. Each bite bursts with flavor from basil, garlic, and Parmesan. Whether you’re cooking for your family or treating yourself to a comforting weeknight dinner, this recipe never disappoints.

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Pesto chicken gnocchi is a simple one-pan meal that feels restaurant-worthy but takes only a fraction of the effort. The combination of juicy chicken, soft gnocchi, and aromatic pesto sauce creates a comforting yet bright dish that’s full of texture and flavor.

Why this recipe stands out:

• Ready in under 30 minutes
• Uses simple, store-bought or fresh ingredients
• Only one skillet required—less cleanup
• Balanced with protein, carbs, and greens
• Deliciously creamy without being heavy

Difficulty: Easy
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Essential Ingredients

Here’s everything you need to make this delicious pesto chicken gnocchi:

Main Ingredients:

• 1 lb (450 g) potato gnocchi (store-bought or homemade)
• 2 chicken breasts, cubed or sliced
• 2 tablespoons olive oil or butter
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach (or kale)
• ½ cup heavy cream (or half-and-half)
• ¼ cup basil pesto (homemade or store-bought)
• ¼ cup grated Parmesan cheese
• Salt and black pepper, to taste

Optional Garnishes:

• Fresh basil leaves
• Crushed red pepper flakes
• Extra Parmesan or toasted pine nuts

Substitutions & Variations:

• Chicken: Use rotisserie chicken, shrimp, or tofu for variety.
• Cream: For a lighter version, use evaporated milk or unsweetened almond milk.
• Pesto: Try sun-dried tomato pesto or spinach pesto for a flavor twist.
• Gnocchi: Swap for cauliflower or whole-wheat gnocchi for extra nutrients.

Step-by-Step Instructions

Step 1: Cook the Chicken

1. Heat olive oil in a large skillet over medium heat.
2. Add cubed chicken, season with salt and pepper, and cook until golden brown on both sides (about 6–8 minutes).
3. Remove from the skillet and set aside.

Step 2: Sauté the Garlic and Tomatoes

1. In the same skillet, add a little more olive oil if needed.
2. Add minced garlic and cook for about 30 seconds until fragrant.
3. Add cherry tomatoes and cook until softened and slightly blistered.

Step 3: Cook the Gnocchi

1. Add the gnocchi directly into the skillet (no boiling required if using shelf-stable gnocchi).
2. Pour in ¼ cup of water and cover the pan for 3–4 minutes until gnocchi becomes tender and fluffy.
3. Stir occasionally to prevent sticking.

Step 4: Make the Creamy Pesto Sauce

1. Reduce heat to low.
2. Add heavy cream and pesto, stirring until smooth and combined.
3. Return the chicken to the skillet and toss to coat in the sauce.

Step 5: Add the Greens

1. Stir in the spinach until wilted.
2. Sprinkle with Parmesan cheese and stir until melted into a creamy consistency.

Step 6: Adjust Seasoning
Taste the sauce and add more salt, pepper, or pesto if needed.

Assembly & Presentation

To serve, spoon the creamy pesto gnocchi into bowls and top with sliced chicken. Garnish with a fresh basil leaf, an extra drizzle of pesto, and a sprinkle of Parmesan.

Presentation tips:

• Use a shallow white bowl to highlight the green sauce.
• Add a small spoonful of extra pesto in the center for color contrast.
• Finish with a light dusting of Parmesan for that restaurant-style touch.

Storage & Make-Ahead Tips

To Store:

• Keep leftovers in an airtight container in the fridge for up to 3 days.

To Reheat:

• Warm gently on the stove with a splash of milk or cream to loosen the sauce.
• Avoid microwaving for too long—it can make the gnocchi rubbery.

Make-Ahead Option:

• Cook the chicken and sauce in advance, then add fresh gnocchi when reheating for the best texture.

Recipe Variations

• Vegetarian Pesto Gnocchi: Skip the chicken and add roasted vegetables like zucchini, bell peppers, or mushrooms.
• Lemon Pesto Gnocchi: Add a squeeze of lemon juice or zest to brighten the flavor.
• Spicy Pesto Gnocchi: Stir in a pinch of chili flakes for a mild kick.
• Baked Version: Layer gnocchi, chicken, and sauce in a baking dish. Top with mozzarella and bake until golden.

Conclusion

Pesto chicken gnocchi is the perfect example of a dish that looks fancy but is unbelievably easy to make. With its creamy pesto sauce, tender gnocchi, and flavorful chicken, it turns a simple dinner into something special. Whether you’re serving it for family, friends, or a cozy night in, it’s sure to impress every time.

So, the next time you crave something quick, comforting, and full of flavor, skip the takeout and whip up this pesto chicken gnocchi instead—you’ll be amazed at how deliciously simple it is.

FAQs

1. Can I use store-bought gnocchi?
Yes! Most shelf-stable or refrigerated gnocchi work perfectly and save time.

2. What kind of pesto works best?
Classic basil pesto is ideal, but you can try arugula, kale, or sun-dried tomato pesto for different flavors.

3. How can I make this dairy-free?
Use coconut cream or almond milk instead of heavy cream, and nutritional yeast instead of Parmesan.

4. Can I make this ahead for meal prep?
Absolutely. Store it in the fridge and reheat gently on the stove. Add a splash of cream or milk before reheating to keep it creamy.

5. Is pesto chicken gnocchi healthy?
Yes! It’s balanced with protein, healthy fats from olive oil, and leafy greens. Using light cream or yogurt can make it even lighter.