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Asiago Chicken Gnocchi Recipe

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★★★★★

4.7 from 126 reviews

Asiago Chicken Gnocchi is a creamy and comforting skillet dish featuring tender pan-seared chicken breasts served over tender potato gnocchi in a rich asiago cheese sauce with fresh spinach and shallots.

Ingredients

Scale

Chicken

  • 3 boneless skinless chicken breasts (about 1 ½ pounds), pounded to an even thickness
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons unsalted butter

Sauce and Gnocchi

  • 3 tablespoons unsalted butter (divided, 3 tablespoons for sauce)
  • 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

Garnish

  • Fresh parsley, chopped for garnish

Instructions

  1. Season Chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with kosher salt and black pepper to enhance the flavor.
  2. Cook Chicken: Heat 2 tablespoons of unsalted butter in a large non-stick skillet over medium heat. Once melted, add the chicken breasts. Cook for 8-10 minutes total, flipping halfway through, until the chicken reaches an internal temperature of 165°F. Cooking times may vary depending on thickness. Remove the chicken and set aside.
  3. Keep Chicken Warm: Transfer the cooked chicken breasts to a plate and loosely cover with foil to retain heat while preparing the sauce and gnocchi.
  4. Sauté Shallots and Garlic: In the same skillet, add the remaining 3 tablespoons of unsalted butter. After it melts, add the diced shallot and sauté for 3-5 minutes, stirring frequently, until softened and fragrant. Add the minced garlic and cook for an additional 1 minute.
  5. Whisk in Flour: Sprinkle 3 tablespoons of all-purpose flour over the shallots and garlic. Whisk continuously for about 1 minute until the flour is fully incorporated and slightly golden to create a roux.
  6. Add Broth to Thicken: Gradually pour in 2 cups of chicken broth while whisking constantly. Scrape up any browned bits on the bottom of the skillet to add flavor. Let the sauce cook for 3-5 minutes until it thickens slightly.
  7. Add Half-and-Half and Gnocchi: Stir in ½ cup of half-and-half and add the uncooked gnocchi to the skillet. Stir well to ensure gnocchi is submerged in the sauce. Continue cooking for 5-7 minutes until the gnocchi become tender and fully cooked through.
  8. Incorporate Spinach and Cheese: Stir in 2 cups of fresh baby spinach and ½ cup finely grated Asiago cheese. Cook for 2-3 minutes, stirring occasionally until the spinach wilts and the cheese melts, creating a creamy sauce.
  9. Assemble Dish: Remove the skillet from the heat and arrange the cooked chicken breasts on top of the gnocchi mixture.
  10. Garnish and Serve: Sprinkle freshly chopped parsley over the dish for a fresh, vibrant finish. Serve immediately and enjoy your warm, cheesy Asiago Chicken Gnocchi.

Notes

  • Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
  • If you prefer a thicker sauce, allow it to simmer a few extra minutes before adding the gnocchi.
  • Fresh spinach can be substituted with baby kale or Swiss chard if desired.
  • For a richer flavor, use heavy cream instead of half-and-half.
  • Gnocchi can be swapped with cooked small pasta like shells if preferred.

Keywords: Asiago Chicken Gnocchi, creamy chicken gnocchi, cheesy gnocchi recipe, skillet chicken gnocchi, Italian comfort food

Find it online: https://cookwithlea.com/asiago-chicken-gnocchi-recipe/