25-Minute Creamy Chicken and Gnocchi Recipe (Irresistible!)

Name: 25-Minute Creamy Chicken and Gnocchi Recipe (Irresistible!)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 boneless, skinless chicken breasts, diced; 1 package (16 oz) potato gnocchi; 2 tbsp olive oil; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup chicken broth; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper to taste; 1/2 cup grated Parmesan cheese; Fresh parsley for garnish

By:

Christina R. Jones

July 7, 2025

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Oh, chicken and gnocchi – just saying those words makes my mouth water! This dish became my go-to weeknight lifesaver when I discovered how incredibly simple it is to whip up something that tastes like it simmered all day. The first time I made it, I couldn’t believe how the creamy sauce clung to those pillowy gnocchi, while the chicken stayed juicy and tender. Now it’s what I make when friends pop by unexpectedly (and always gets requests for the recipe). What I love most? In about 25 minutes, you’ve got comfort food magic – rich, satisfying, and with minimal cleanup. Trust me, once you try this combo, you’ll understand why it’s become my kitchen’s MVP.

Why You’ll Love These Recipes with Chicken and Gnocchi

Listen, I don’t blame you if you fall head over heels for this dish – it’s happened to all of us! Here’s why these chicken and gnocchi recipes will become your new obsession:

One-pan wonder – Just my skillet and 25 minutes between me and dinner? Yes please!
That dreamy creamy sauce clinging to every gnocchi pillow – it’s like a hug in every bite
Weeknight superhero – Fancy enough for company, easy enough for exhausted-me on Tuesday nights
Customizable canvas – Throw in spinach, mushrooms, or sun-dried tomatoes when you’re feeling fancy
Leftover magic – Somehow tastes even better the next day (if it lasts that long!)

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Ingredients for Recipes with Chicken and Gnocchi

Alright, let’s dig into what makes this dish sing! Here’s everything you’ll need – and yes, I’ve learned the hard way that these exact measurements matter:

2 boneless, skinless chicken breasts (diced into bite-sized pieces – trust me, uniform size means even cooking)
1 package (16 oz) potato gnocchi (that shelf-stable kind works beautifully here)
2 tbsp olive oil (my nonstick skillet’s best friend)
3 cloves garlic, minced (fresh is non-negotiable – powdered garlic just won’t give that same punch)
1 cup heavy cream (this is where the magic happens)
1/2 cup chicken broth (low-sodium lets you control the salt)
1 tsp dried thyme (or 1 tbsp fresh if your garden’s bursting)
1 tsp dried rosemary (crush it between your fingers to wake up the oils)
Salt and pepper to taste (I’m heavy-handed with both)
1/2 cup grated Parmesan cheese (the real stuff, not the green can!)
Fresh parsley for garnish (those bright green flecks make it pretty)

Ingredient Substitutions

Out of something? No stress! Swap heavy cream for half-and-half (it’ll be slightly less rich). Gluten-free gnocchi works beautifully if needed. Chicken thighs add more flavor (just cook 2 minutes longer). And if fresh herbs aren’t handy, use half the amount dried – though I promise fresh makes a difference!

How to Make Recipes with Chicken and Gnocchi

Okay, friends – time to work some kitchen magic! I’ve made this dish so many times I could probably do it in my sleep, but I’ll walk you through each step so yours turns out perfect on the first try. The secret? That gorgeous sauce that comes together while the gnocchi cooks right in it. Genius, right?

Step 1: Sauté the Chicken

First things first – grab your favorite large skillet (mine’s well-seasoned cast iron) and heat the olive oil over medium heat. You’ll know it’s ready when a piece of chicken sizzles as soon as it hits the pan. Add your diced chicken in a single layer – don’t crowd them! – and let them get golden on one side before stirring. This takes about 3 minutes per side. The chicken’s done when it’s no longer pink inside but still juicy – about 5-6 minutes total. Pro tip: If juices run clear when you cut into a piece, you’re golden!

Step 2: Build the Sauce

Now the fun part! Push the chicken to one side and toss in your minced garlic. The second that heavenly aroma hits your nose (about 30 seconds), pour in the chicken broth and use your wooden spoon to scrape up all those delicious browned bits from the pan bottom – that’s flavor gold! Next comes the heavy cream, herbs, and a good pinch of salt and pepper. Stir everything together and let it come to a gentle simmer – you’ll see lazy bubbles forming around the edges. This is when the sauce starts getting thick and luxurious.

Step 3: Cook the Gnocchi

Here’s where the magic happens! Dump in your gnocchi and gently stir to coat each piece with that creamy sauce. Let everything simmer together for about 3-4 minutes. The gnocchi will tell you when they’re done – they’ll float to the top and feel tender when you bite into one (but still have a slight chew). Turn off the heat and stir in the Parmesan until it melts into silky perfection. And just like that – dinner’s ready! Give it a final taste and adjust seasoning if needed before garnishing with fresh parsley.

Tips for Perfect Recipes with Chicken and Gnocchi

After burning my fair share of gnocchi and ending up with sauce that could glue wallpaper, I’ve learned some tricks the hard way – here’s how to nail this dish every time!

Taste your gnocchi at 3 minutes – they go from perfect to mushy in seconds! Fish one out with a spoon to check.
Fresh herbs make all the difference – that little extra chopping time? Worth it for the bright flavor punch.
Sauce too thick? Stir in broth a tablespoon at a time until it’s just right. Too thin? Simmer a minute longer.
Don’t stir too much after adding gnocchi – gentle folds keep them intact.
Let it rest 5 minutes before serving – the sauce thickens beautifully.

Serving Suggestions for Recipes with Chicken and Gnocchi

Oh, let’s talk presentation! This creamy chicken and gnocchi deserves some fabulous sides. My absolute favorite? Warm garlic bread to scoop up every last drop of sauce. A simple arugula salad with lemon dressing cuts through the richness perfectly. Feeling fancy? Roasted asparagus spears make it dinner party-worthy. And don’t forget – a generous sprinkle of extra Parmesan at the table never hurt anybody!

Storage and Reheating

Now, let’s talk leftovers – because let’s be real, sometimes we actually have some! (Though in my house, this dish disappears fast.) Here’s how to keep that creamy chicken and gnocchi tasting just as amazing tomorrow:

Storing: Pop any leftovers into an airtight container within 2 hours – I’m partial to glass because it doesn’t absorb odors. It’ll keep beautifully in the fridge for 3-4 days. The sauce might thicken up, but don’t panic – that’s totally normal.

Reheating: The stovetop is your best friend here! Add a splash of chicken broth (about 2 tablespoons per serving) to a skillet over medium-low heat. Stir gently as it warms – this brings back that silky texture. Microwave works in a pinch, but heat in 30-second bursts and stir between each to prevent scorching.

Freezing: Honestly? I don’t recommend it. The dairy can separate, and the gnocchi turns mealy when thawed. But if you must, freeze in single portions and reheat slowly with extra broth.

Pro tip: The Parmesan flavor intensifies overnight, so you might need less when reheating – taste before adding more!

Nutritional Information

Now, I’m no nutritionist (just a home cook who loves good food!), but here’s the breakdown for those who want numbers. Remember – these are estimates because your exact ingredients might vary slightly from mine. That said, here’s what one generous serving of this chicken and gnocci dish typically gives you:

Calories: About 480 (comfort food worth every bite!)
Protein: 26g (thanks to that hearty chicken and Parmesan)
Carbs: 35g (mostly from the gnocchi)
Fat: 28g (14g saturated – blame the cream and cheese)
Sodium: 450mg (use low-sodium broth if watching this)

Want to lighten it up? Try swapping half the cream for whole milk (just simmer longer to thicken), use less Parmesan, or bulk it up with extra veggies like spinach. But between you and me? Sometimes that creamy richness is exactly what your soul needs!

Frequently Asked Questions

Over the years, I’ve gotten tons of questions about my chicken and gnocchi recipe – and I love helping others make it their own! Here are answers to the ones that pop up most often:

Can I Substitute Chicken Thighs?

Absolutely! Thighs add wonderful richness to the dish. Just dice them the same size as breasts would be (about 1-inch pieces) and give them an extra 2 minutes of cooking time since they’re slightly fattier. The dark meat stands up beautifully to the creamy sauce – my husband actually prefers thighs in this recipe!

Is This Recipe Freezer-Friendly?

Honestly? It’s better fresh. The dairy-based sauce tends to separate when frozen and thawed, and the gnocchi can get gummy. If you must freeze it, store in airtight containers with as little air as possible and reheat very gently on the stove with extra broth. But I’d recommend enjoying this one within 3-4 days in the fridge for best texture.

Can I Use Frozen Gnocchi?

You sure can! No need to thaw – just add them frozen directly to the sauce and cook for about 5 minutes instead of 3-4. They might need an extra splash of broth since they release more starch. I’ve found frozen gnocchi holds its shape even better than shelf-stable sometimes!

How to Make It Dairy-Free?

For my lactose-intolerant friends: swap heavy cream for full-fat coconut milk (the canned kind) and use nutritional yeast instead of Parmesan. The flavor profile changes slightly, but you still get that luxurious creaminess. Just be sure to use dairy-free gnocchi too – some brands contain milk powder.

Can I Add Vegetables?

Please do! Spinach stirred in at the end is phenomenal (it wilts in seconds). Mushrooms sautéed with the chicken add earthiness. My favorite? Sun-dried tomatoes for tangy pops of flavor. Just keep total additions to about 1-2 cups max so you don’t overwhelm the dish’s perfect balance.

Share Your Feedback

Nothing makes me happier than hearing how this chicken and gnocchi recipe turns out in your kitchen! Did your family gobble it up like mine does? Maybe you added your own twist with extra veggies or different herbs? I want to hear all about it – the triumphs and even the kitchen mishaps (we’ve all been there!). Your notes and ratings help other home cooks discover this cozy dish, and they make my day every single time. So grab a fork, dig in, and let me know what you think – I read every single comment with a big smile!