Introduction

Asiago Chicken Gnocchi is a comforting dish combining tender chicken, pillowy gnocchi, and a creamy sauce flavored with Asiago cheese and fresh spinach. It’s perfect for a cozy dinner that’s both easy to prepare and full of rich flavors.

A white plate holds a sliced, golden-brown grilled chicken breast placed at the center with visible moist white inner meat, surrounded by round, plump gnocchi covered in a creamy, light beige sauce. The sauce has a slightly thick texture and is speckled with finely chopped green herbs, which are also sprinkled on top of the chicken and gnocchi. The surface underneath the plate is a white marbled texture, with a gold fork and knife placed beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 boneless skinless chicken breasts (about 1 ½ pounds), pounded to an even thickness
½ teaspoon kosher salt
¼ teaspoon black pepper
5 tablespoons unsalted butter, divided
1 medium shallot, diced (about ⅓ cup)
1 teaspoon garlic, minced
3 tablespoons all-purpose flour
2 cups chicken broth
½ cup half-and-half
1 package (16 ounces) potato gnocchi, uncooked
2 cups fresh baby spinach
½ cup Asiago cheese, finely grated
Fresh parsley, chopped for garnish

Instructions

Step 1: Pat the chicken breasts dry and season evenly with kosher salt and black pepper.
Step 2: In a large non-stick skillet over medium heat, add 2 tablespoons of butter. Once melted, add the chicken breasts and cook for 8-10 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F. Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
Step 3: In the same skillet, add the remaining 3 tablespoons of butter. Once melted, add the diced shallot and cook, stirring frequently, until softened, about 3-5 minutes. Add the minced garlic and cook for 1 more minute.
Step 4: Sprinkle the flour over the shallot and garlic, whisking for about 1 minute until fully incorporated and slightly golden.
Step 5: Gradually add the chicken broth, whisking constantly to combine and scrape up any browned bits from the bottom of the skillet. Cook for 3-5 minutes until the sauce slightly thickens.
Step 6: Add the half-and-half and uncooked gnocchi to the skillet. Stir to combine, ensuring the gnocchi is submerged in the sauce. Continue cooking for 5-7 minutes, or until the gnocchi is tender and cooked through.
Step 7: Stir in the fresh spinach and grated Asiago cheese. Cook for 2-3 minutes, stirring occasionally, until the spinach wilts and the cheese fully melts into the sauce.
Step 8: Remove the skillet from the heat and arrange the cooked chicken breasts on top of the gnocchi mixture.
Step 9: Garnish with chopped fresh parsley and serve immediately.

Tips & Variations

For a richer flavor, try adding a splash of white wine before adding the chicken broth to deglaze the pan.
Swap Asiago cheese with Parmesan if you prefer a milder cheese taste.
Use baby kale or arugula instead of spinach for a different leafy green twist.
If you can’t find gnocchi, small boiled potatoes can be a good substitute.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of chicken broth or half-and-half to loosen the sauce if it has thickened.

How to Serve

A white bowl filled with golden brown, sliced chicken breast arranged in a fan shape in the center, with a creamy light beige sauce covering the chicken and the small round gnocchi surrounding it. The gnocchi are coated in the same sauce and sprinkled with small green herb pieces and black pepper. The surface under the bowl is a white marbled texture, and a gold fork is placed to the upper left of the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi can be used. Just follow the cooking time on the package and add it to the sauce once it’s ready.

Is it necessary to pound the chicken breasts?

Pounding the chicken breasts to an even thickness helps them cook evenly and stay juicy, but if your breasts are already uniform in thickness, you can skip this step.