This creamy chicken gnocchi is pure comfort food: pillowy gnocchi and tender chicken in a rich cream cheese and Parmesan sauce with sun‑dried tomatoes and fresh Italian basil.
When light potato dumplings meet juicy pan‑seared chicken and a tangy sun‑dried tomato cream sauce, you get a quick, restaurant‑quality dinner in about 30 minutes. I use cream cheese instead of heavy cream for a slightly different, delightfully silky texture. This recipe is flexible — add spinach, roasted bell pepper, or crispy bacon for variations.
What you’ll need
- Gnocchi – fresh or dried packaged gnocchi from the pasta aisle.
- Onion and garlic – finely chopped for a smooth sauce.
- Sun‑dried tomatoes – preferably packed in olive oil; drain and chop.
- Butter and olive oil
- Seasoning – chili flakes, Italian seasoning, salt and pepper.
- Cream cheese – full‑fat, softened for a richer sauce.
- Freshly grated Parmesan
- Chicken stock – about 3/4 to 1 cup to loosen the sauce.
- Fresh Italian basil
Variations
Add chopped spinach, roasted red pepper, or crispy bacon. If you don’t have cream cheese, sour cream can work in a pinch. Adjust seasonings and stock to achieve the desired sauce consistency.
Steps to make creamy gnocchi with chicken
The process follows a familiar pasta workflow: prepare the sauce while the gnocchi cooks. The gnocchi is best boiled first to remove excess flour coating from packaged varieties.
Prep
Cut boneless chicken breast into 1‑inch cubes. Drain and roughly chop sun‑dried tomatoes. Cook gnocchi in salted boiling water; when they float, they’re done—drain and set aside.
Cook and sear chicken
In a heavy skillet, heat butter and/or oil. Season chicken with salt and pepper and sear over medium heat until no longer pink with light browning (about 3–4 minutes). Remove and keep covered while you make the sauce.
Sauté aromatics
Use the same skillet—the browned bits add flavor. Add remaining butter or oil, then sauté chopped onion and garlic until softened and fragrant but not browned. Stir in chili flakes, Italian seasoning, and chopped sun‑dried tomatoes and cook briefly.
Make the cream cheese sauce
Pour in 3/4 cup chicken stock (add up to 1 cup if you prefer a looser sauce) and scrape the pan to release browned bits. Reduce heat to low, then add softened cream cheese and whisk until melted and smooth. Stir in grated Parmesan until the sauce is silky.
Finish
Add the seared chicken (and any juices), then fold in the cooked gnocchi. Toss gently and simmer for about 5 minutes to let the flavors meld. Remove from heat and finish with torn fresh basil and extra Parmesan when serving.
Helpful tips
- Cook packaged gnocchi first to remove the floury coating; adding it raw can make the sauce starchy and thick.
- Bring chicken to room temperature for even searing.
- Use softened, room‑temperature cream cheese so it blends smoothly into the stock.
- Lower the heat before adding dairy to avoid splitting or grainy texture.
- Adjust sauce thickness with more stock as needed.
- To make ahead: cook chicken, prepare sauce, and store separately. Reheat with cooked gnocchi, simmering a few minutes to combine.
Storing leftovers
Store in an airtight container for up to 3 days. Gnocchi absorb sauce over time, so leftovers can become thick—add a splash of stock or water when reheating to loosen the sauce.
Freezing
Because the dish is dairy‑heavy, freezing may change the sauce texture and cause separation. Reheating gently with added liquid can help, but freezing is not ideal.
Serving
This chicken gnocchi is a complete meal. Serve with a light salad or roasted vegetables such as broccoli, carrots, or zucchini to balance the richness.
More dinner recipes featuring creamy sauce
Creamy chicken gnocchi with sun‑dried tomatoes
Ingredients
- 500 grams Gnocchi
- 500 grams Boneless chicken breast, cut into 1‑inch cubes
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- ½ Onion, chopped
- ½ tablespoon minced Garlic
- ½ cup cream cheese
- ⅓ cup Parmesan, grated
- ¾–1 cup chicken stock
- 1.5 tsp Italian seasoning
- ½ tsp chili flakes
- ¼–⅓ cup sun‑dried tomatoes, oil drained and chopped
- ½ cup fresh Italian basil
Instructions
- Bring a large pot of salted water to a boil. Add gnocchi and cook until they float. Drain and set aside.
- In a large skillet, melt 2 tablespoons butter and add cubed chicken. Season with salt and pepper. Sear on medium heat until the chicken is no longer pink and has light brown spots (about 3–4 minutes). Remove and keep covered.
- In the same skillet, add remaining butter or oil. Sauté chopped onion and garlic for about 2 minutes until softened and fragrant.
- Add chili flakes, Italian seasoning, and chopped sun‑dried tomatoes. Sauté 30 seconds more.
- Stir in ¾ cup chicken stock and scrape the bottom of the skillet to release browned bits. Let simmer briefly.
- Reduce heat to low, add softened cream cheese and whisk until smooth. Stir in grated Parmesan.
- Return the cooked chicken and any juices to the pan, add the gnocchi, and toss to coat. Simmer 4–5 minutes to combine flavors.
- Finish with torn fresh basil and extra Parmesan shavings when serving.
Video
Nutrition
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Calories: 475 kcal
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Carbohydrates: 41 g
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Protein: 31 g
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Fat: 21 g
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