Pesto Chicken Gnocchi

Name: Pesto Chicken Gnocchi
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 package (16 ounces) shelf-stable potato gnocchi; 2 boneless skinless chicken breasts, cut into bite-size pieces; 1/3 cup basil pesto; 1/2 cup heavy cream; 1/2 cup chicken broth; 1 cup cherry tomatoes, halved; 1/4 cup grated Parmesan cheese; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; Fresh basil, for serving

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

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Pesto Chicken Gnocchi lives in the useful little territory between “I made dinner” and “I absolutely did not spend my evening making dinner.” Shelf-stable potato gnocchi gives you the soft, chewy base, while bite-size chicken gets browned separately so it actually develops color instead of simmering pale in cream. The sauce is basil pesto, heavy cream, and chicken broth—three ingredients that have no business creating something this comforting this quickly.

Once the chicken is cooked through, the same skillet gets the cream, broth, and pesto. That pulls the browned chicken flavor into the sauce and loosens the pesto enough to coat the gnocchi instead of sitting on it in green clumps. Cooked gnocchi, chicken, and halved cherry tomatoes go back in together, giving you richness from the cream, basil and garlic from the pesto, and little acidic bursts from the tomatoes. Parmesan goes over everything because apparently we are not here to practice moderation.

This is a 45-minute dinner, but the actual technique is mostly about sequencing: cook the gnocchi, brown the chicken, build the sauce in that same pan, then bring everybody back for the ending. Fresh basil on top makes it look like you had a plan from the beginning, which is one of cooking’s more useful illusions.

Prep20 minutes

Cook25 minutes

Total45 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

1 package (16 ounces) shelf-stable potato gnocchi
2 boneless skinless chicken breasts, cut into bite-size pieces
1/3 cup basil pesto
1/2 cup heavy cream
1/2 cup chicken broth
1 cup cherry tomatoes, halved
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
Fresh basil, for serving

Instructions

1Cook gnocchi according to package directions. Drain and set aside.
2Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook 5 to 6 minutes until golden. Remove.
3In the same skillet, add cream, broth, and pesto. Stir until smooth and simmering. Cook poultry until the thickest piece reaches 165°F on an instant-read thermometer.
4Add gnocchi, chicken, and cherry tomatoes. Toss everything in the sauce.
5Top with Parmesan and fresh basil. Serve immediately.

Nutrition Information

Estimated per serving: 1 of 4 servings.

520Calories

34 gProtein

42 gCarbohydrates

24 gTotal Fat

10 gSaturated Fat

3 gFiber

3 gTotal Sugars

1250 mgSodium

130 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Shelf-stable gnocchi holds up better in the sauce than refrigerated, which can turn mushy.
The cream mellows the pesto and turns it into a silky sauce.
Cherry tomatoes burst slightly in the heat, adding pops of sweetness and acidity.

Substitutions

chicken breasts → shrimp or Italian sausage Shrimp cooks in 3 minutes; sausage should be browned well.

basil pesto → sun-dried tomato pesto for a red version Completely different flavor, equally delicious.

gnocchi → penne or rigatoni Any short pasta works with this sauce.

Storage Instructions

Refrigerate for up to 3 days. Add a splash of cream when reheating.

Make Ahead

Cook the chicken and make the sauce ahead. Cook gnocchi fresh and combine.

Freezing

Yes. Cool the cooked Pesto Chicken Gnocchi completely and freeze it in airtight portions with any pan juices or sauce that belong with the dish. Thaw in the refrigerator before reheating so the meat is easier to warm without drying out.

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