Creamy chicken gnocchi is a one skillet dinner of golden seasoned chicken and pillowy potato gnocchi coated in a garlicky Parmesan cream sauce with sweet sun dried tomatoes.
It takes about 40 minutes, serves 6, and feels like a diner dish without the fuss. The sauce comes together right in the pan where the chicken browned, so all of those flavorful bits end up in every bite.
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Why This Creamy Chicken Gnocchi Recipe Works
Dredging the chicken cubes in seasoned flour gives them a thin golden crust and helps the sauce cling. Cooking in a mix of olive oil and butter adds flavor and browns the chicken evenly.
Gnocchi cooks directly in the sauce, so it absorbs flavor and releases a little starch that thickens the cream naturally. No separate pot of boiling water is needed.
Stirring in the Parmesan off the heat keeps the sauce smooth instead of grainy, and the sun dried tomatoes add a tangy, sweet contrast to the rich cream.
Ingredients for Creamy Chicken Gnocchi
- 1 1/2 pounds boneless skinless chicken breasts (2 large), cut into 1 inch cubes
- 1/2 cup all purpose flour
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons minced garlic
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 1/3 cup chopped sun dried tomatoes
- 1 package (16 ounces) potato gnocchi
Chicken. Cut the breasts into even 1 inch cubes so they cook through in a few minutes. Pat them dry for better browning.
Seasoned flour. The paprika and garlic powder season the crust. There is no added salt, because the Parmesan and broth already supply it.
Broth and cream. Low sodium broth keeps the sauce balanced, and heavy cream gives it a silky body.
Parmesan. Grate it fresh from a wedge for the smoothest melt.
Gnocchi. Shelf stable potato gnocchi works well. Frozen gnocchi can go straight into the skillet without thawing.
Sun dried tomatoes. Chop them small so they spread evenly through the sauce.
How to Make Creamy Chicken Gnocchi
1. Coat the chicken. Whisk the flour, pepper, paprika, and garlic powder in a shallow dish and toss the chicken cubes until coated, shaking off the excess.
2. Brown the chicken. Heat the olive oil and butter in a large skillet over medium high heat. Cook the chicken for 5 to 6 minutes, turning, until golden and 165 degrees F inside. Move it to a plate.
3. Start the sauce. Lower the heat to medium, add the garlic, and stir for 30 seconds until fragrant. Pour in the broth and scrape up the browned bits.
4. Add the cream. Stir in the cream, oregano, thyme, and red pepper flakes and let it simmer gently for 2 to 3 minutes.
5. Cook the gnocchi. Add the gnocchi, cover, and cook for 2 to 3 minutes, stirring once, until tender.
6. Finish the sauce. Take the skillet off the heat and stir in the Parmesan and sun dried tomatoes until the sauce is smooth.
7. Return the chicken. Fold the chicken and any juices back in and serve right away.
How to Serve Creamy Chicken Gnocchi
Serve the skillet straight from the pan with extra Parmesan and fresh herbs on top. A crisp Italian house salad cuts through the rich sauce, and air fryer asparagus adds a fresh green side. Warm air fryer garlic bread slices are ideal for mopping up the sauce, and Tuscan chicken skillet with sun dried tomatoes is another skillet dinner to try next.
How to Store and Reheat Creamy Chicken Gnocchi
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over low heat with a splash of milk or broth until the chicken reaches 165 degrees F, since the sauce thickens as it cools. Cream sauces do not freeze well, so enjoy it fresh or from the refrigerator.
Tips and Variations for Creamy Chicken Gnocchi
Pat the chicken dry. Dry chicken browns better and holds the flour coating.
Use shelf stable gnocchi. It cooks quickly in the sauce. Follow the package timing if you use another type.
Do not boil the cream. A gentle simmer prevents the sauce from separating.
Add greens. Stir in a few handfuls of baby spinach at the end and let it wilt.
Add heat. Increase the red pepper flakes for more spice.
Swap the protein. Cooked shrimp or sliced Italian sausage can replace the chicken.
Keep it saucy. If the sauce tightens, add a splash of broth to loosen it.
Check doneness. Use a thermometer and cook the chicken to 165 degrees F. For general guidance on safe minimum temperatures, see this FDA safe food handling guide.
Frequently Asked Questions About Creamy Chicken Gnocchi
Can I make creamy chicken gnocchi ahead of time?
You can cut the chicken and chop the tomatoes the day before, but cook the sauce and gnocchi fresh. Leftovers keep for 3 days.
What gnocchi works well for creamy chicken gnocchi?
Shelf stable potato gnocchi from the pasta aisle holds its shape in the sauce. Frozen gnocchi also works and goes in without thawing.
How do I thicken creamy chicken gnocchi?
Simmer the sauce gently for a minute or two, and remember that the gnocchi releases starch as it cooks. Stirring in the Parmesan off the heat also adds body.
Can I use chicken thighs?
Yes. Boneless skinless thighs stay juicy and also need to reach 165 degrees F.
Can I use half and half instead of heavy cream?
Yes, but the sauce will be thinner and less rich. Simmer it gently and avoid boiling.
Creamy Chicken Gnocchi
Equipment
- large skillet with lid
- Shallow dish
- Instant read thermometer
- Wooden spoon
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breasts cut into 1 inch cubes (2 large)
- ½ cup all purpose flour
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tbsp minced garlic about 6 cloves
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp red pepper flakes
- ⅓ cup chopped sun dried tomatoes oil packed and drained
- 16 oz potato gnocchi shelf stable or frozen
Instructions
Cooking
- Coat the chicken. Mix 1/2 cup flour with the pepper, paprika, and garlic powder, then dredge the cubed chicken and shake off the excess. Sear. Heat 2 tablespoons oil and 2 tablespoons butter in a large skillet over medium high heat. Cook the chicken 5 to 6 minutes, turning, until golden and 165 degrees F inside. Remove to a plate.
- Bloom the garlic. Reduce to medium, stir in 2 tablespoons garlic for 30 seconds, then add 1 cup broth and scrape the pan.
- Simmer the cream. Add 1 cup cream, oregano, thyme, and pepper flakes, and simmer gently for 2 to 3 minutes.
- Cook the gnocchi. Stir in the gnocchi, cover, and cook 2 to 3 minutes until tender, stirring once.
- Add Parmesan and tomatoes. Remove the pan from the heat and stir in 1 cup Parmesan and the sun dried tomatoes until smooth.
- Combine. Return the chicken and juices to the pan, toss, and serve hot.
