Creamy Pesto Gnocchi with Chicken

The first time I made this pesto cream sauce, I stood over the stove spooning it straight from the pan, completely abandoning any pretense of waiting for dinner. The way the heavy cream transforms into this velvety vehicle for garlic and basil is nothing short of magic. My roommate walked in, caught me red-handed with the wooden spoon, and immediately demanded a bowl.

I served this to my dad, who claims to hate creamy pasta sauces, and watched him inhale an entire serving without saying a word. He finally looked up, sauce still on his chin, and asked if I could teach him how to make it next weekend. That is the power of good pesto meeting heavy cream.

Ingredients

• 2 boneless skinless chicken breasts: Cut into uniform 1-inch cubes so they cook evenly and stay juicy
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper: Season the chicken generously before cooking
• 1 tablespoon olive oil: Use a neutral oil with a high smoke point for searing
• 500 g potato gnocchi: Shelf-stable or refrigerated both work beautifully
• 2 tablespoons unsalted butter: Adds richness and helps the gnocchi crisp up beautifully
• 3 cloves garlic minced: Fresh garlic makes all the difference here
• 1 cup heavy cream: The foundation of that luxurious sauce
• 1/2 cup basil pesto: Homemade or store-bought, choose one you really love eating straight
• 1/4 cup grated Parmesan: Adds a salty nutty finish to the sauce

Instructions

Season and sear the chicken:

Toss the cubes with salt and pepper, then cook in hot olive oil until golden and cooked through, about 5 to 7 minutes. Set aside on a plate, leaving those flavorful browned bits in the pan.

Crisp the gnocchi:

Melt butter in the same skillet and add the gnocchi, letting them cook undisturbed for a minute or two before stirring. You want that golden crunch on the outside while keeping the inside pillowy soft, about 5 to 6 minutes total.

Build the sauce:

Add garlic and cook for just 1 minute until fragrant, then pour in the heavy cream, scraping up all those delicious browned bits from the bottom. Let it simmer gently for a minute to thicken slightly.

Bring it all together:

Stir in the pesto and Parmesan until smooth and creamy, then return the chicken to the pan. Taste and add more salt and pepper if needed, then serve hot with fresh basil and extra Parmesan.

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This recipe has become my go-to for dinner parties because people assume it took hours to develop such depth of flavor. Little do they know it came together in the time it took to set the table and open a bottle of wine.

Making It Lighter

Half-and-half or whole milk can stand in for heavy cream if you are watching calories, though the sauce will be slightly less luxurious. I have found that adding an extra tablespoon of Parmesan helps compensate for the lost richness.

Perfect Pairings

A crisp Pinot Grigio cuts through the cream beautifully, or try an arugula salad with a bright lemon vinaigrette to balance the richness. Sometimes I just serve it with a simple green vegetable, like roasted broccoli or sautéed zucchini.

Make It Your Own

Sautéed mushrooms or spinach work wonderfully in place of chicken for a vegetarian version. I have also added sun-dried tomatoes for extra depth and a pop of color. The basic sauce formula is incredibly forgiving.

• Use spinach-based pesto for a different flavor profile
• Add red pepper flakes if you like a little heat
• Reserve some pasta water to thin the sauce if needed

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There is something deeply satisfying about a recipe that looks and tastes impressive but comes together on a busy weeknight. That is the kind of cooking I want to fill my kitchen with.

Recipe FAQs

→ Can I make this dish ahead of time?

The sauce can be prepared up to 24 hours in advance and stored in the refrigerator. However, the gnocchi is best cooked and served immediately to maintain its crispy texture. Reheat the sauce gently while you cook the gnocchi and chicken.

→ What type of pesto works best?

Fresh basil pesto delivers the most vibrant flavor, but store-bought versions work perfectly well. Look for pesto with minimal ingredients and avoid overly oily varieties. If making homemade pesto, use pine nuts, garlic, fresh basil, Parmesan, and quality olive oil.

→ Can I substitute the chicken?

Sautéed mushrooms make an excellent vegetarian alternative. You can also use sliced Italian sausage, shrimp, or diced pancetta for different protein variations. Adjust cooking times accordingly based on your chosen protein.

→ How do I prevent the gnocchi from sticking?

Use a generous amount of butter and avoid overcrowding the skillet. Let the gnocchi sit undisturbed for 2-3 minutes between flips to develop a golden crust. A non-stick or well-seasoned cast iron skillet works best for achieving even crisping.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or Sauvignon Blanc cuts through the rich cream sauce beautifully. For red wine lovers, a light Chianti or Barbera provides nice acidity to balance the dish. The wine's acidity helps cleanse the palate between bites.

→ Can I freeze the leftovers?

While possible, freezing affects the texture of the gnocchi, making it mushy upon reheating. The dish is best enjoyed fresh. If you must freeze, store the sauce and chicken separately from the gnocchi, then cook fresh gnocchi when reheating.