Creamy Pesto Chicken Gnocchi

Welcome to the world of creamy goodness with this delightful Creamy Pesto Chicken Gnocchi recipe! Perfect as a main course, this dish is quick and easy to make, requiring just one pan and taking only 20 minutes to prepare. With tender chicken breasts seasoned to perfection, a luscious and creamy sauce, and the addition of sun-dried tomato pesto, every bite of this dish is a burst of flavor. Whether you’re cooking for a cozy weeknight dinner or impressing guests, this Creamy Pesto Chicken Gnocchi is sure to become a new favorite in your recipe collection.

GO DOWN TO DOWNLOAD FREE E BOOK

Creamy Pesto Chicken Gnocchi

This Creamy Pesto Chicken Gnocchi recipe is a delightful main course that can be prepared in just 20 minutes. With tender chicken, a creamy sauce, and the addition of sun-dried tomato pesto, this one-pan wonder is perfect for a quick and delicious meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Italian

Ingredients

  

• – 450 grams chicken breasts
• – 2 tablespoons olive oil
• – 1 1/2 teaspoon dried thyme
• – 1 teaspoon smoked paprika
• – 1 teaspoon salt
• – 1/2 teaspoon ground black pepper
• – 5 garlic cloves
• – 1 medium zucchini
• – 250 ml heavy cream
• – 100 grams parmesan cheese
• – 2 tablespoons sun-dried tomato pesto
• – 500 grams fresh gnocchi

Instructions

 

• Start with the Chicken:
• – Pat the chicken breasts dry and season them with dried thyme, smoked paprika, salt, and black pepper.
• – Heat olive oil in a large pan over medium heat.
• – Sear the chicken breasts until golden brown and cooked through, approximately 5-6 minutes per side. Transfer the chicken to a plate and let it rest.
• Cook the Sauce:
• – Add a splash of water to the same pan to deglaze it.
• – Add minced garlic and sliced zucchini to the pan, cooking until the zucchini is tender and the garlic is fragrant.
• – Pour in the heavy cream and add Parmesan cheese. Stir until the cheese melts and forms a thick sauce.
• – Add fresh gnocchi directly into the sauce and cook for about 5 minutes until they become tender and soak up the creamy sauce.
• – Stir in the sun-dried tomato pesto. Add the chicken back to the pan and top with an extra sprinkle of Parmesan cheese and fresh basil if desired.

Notes

– Deglazing the pan is an important step to infuse the dish with flavor.
– Adding the gnocchi directly to the pan allows it to soak up the sauce and flavors, but you can also boil it separately according to the package instructions.
– The cooking time for the chicken may vary depending on thickness. Use a meat thermometer to ensure it reaches 74°C when fully cooked.
– For a vegetarian option, substitute the chicken with tofu or a meat substitute.
– Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.