Creamy Pesto Gnocchi with Chicken

The first time I made pesto cream sauce, I accidentally dumped in way too much garlic, but my husband still asks for that version. Now I've found the sweet spot with three cloves, and this gnocchi has become our go-to when we need something that feels like a hug after a chaotic day. There's something about those crispy, golden pillows of potato swimming in silky basil sauce that makes the whole house smell like an Italian grandmother's kitchen.

Last winter, my sister came over after a terrible week at work, and I threw this together in twenty minutes. She took one bite, closed her eyes, and said this was exactly what she needed. Now whenever she visits, she doesn't even ask what's for dinner anymore.

Ingredients

• 2 boneless skinless chicken breasts (about 400 g), cut into 1-inch cubes: Cutting them into uniform pieces ensures everything cooks at the same speed, and smaller cubes mean more surface area for that gorgeous golden crust
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper: This is your foundation, but don't be afraid to add more at the end since the pesto and Parmesan will change the seasoning balance
• 1 tablespoon olive oil: Use this for the chicken first, then let those flavorful drippings become part of your sauce base
• 500 g (18 oz) store-bought potato gnocchi: Shelf-stable or refrigerated both work, but I've found that vacuum-sealed shelf gnocchi actually crisps up better than fresh
• 2 tablespoons unsalted butter: This adds richness and helps the gnocchi achieve that restaurant-quality golden crunch we're all after
• 3 cloves garlic, minced: Fresh minced garlic is non-negotiable here, as jarred garlic can turn bitter in the cream sauce
• 1 cup heavy cream: Creates that luxurious restaurant-style sauce, though I've accidentally used half-and-half in a pinch and it still works beautifully
• 1/2 cup basil pesto: Homemade is lovely, but a high-quality store-bought pesto like Costco's Kirkland brand actually delivers more consistent flavor
• 1/4 cup grated Parmesan cheese: Finely grated melts better into the sauce, while larger shreds are perfect for that final garnish on top

Instructions

Season and Sear the Chicken:

Sprinkle those chicken cubes generously with salt and pepper, then get your skillet nice and hot over medium-high heat with the olive oil shimmering. Add the chicken in a single layer and let it develop a golden crust, about 5-7 minutes, before flipping.

Crisp the Gnocchi:

In the same pan (don't clean it, that browned stuff is liquid gold), melt the butter and add your gnocchi in an even layer. Let them cook undisturbed for 2-3 minutes before tossing to get crispy edges on multiple sides.

Build the Sauce Base:

Toss in the minced garlic and stir for just one minute until fragrant, being careful not to let it brown or it'll turn bitter.

Create the Creamy Magic:

Pour in the heavy cream and use your wooden spoon to scrape up all those flavorful bits from the bottom of the pan. Let it come to a gentle bubble, then stir in the pesto and Parmesan until everything melts together into this gorgeous green-speckled sauce.

Bring It All Together:

Slide that cooked chicken back into the pan and give everything a toss to coat. Taste and adjust the seasoning, then serve immediately while those gnocchi are still perfectly crisp-tender.

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My daughter announced this was better than any restaurant pesto pasta she'd ever had, and honestly, I think she might be right. There's something about making it yourself that just tastes better.

Making It Lighter

On weekdays when we're trying to be a little more mindful, I swap the heavy cream for half-and-half or even whole milk. The sauce isn't quite as luxurious, but you can bump up the Parmesan to compensate for the lost richness.

Wine Pairing Magic

A crisp Pinot Grigio cuts through that cream beautifully, but honestly, a chilled Sauvignon Blanc with its herbal notes might be even better. The acid in both wines helps balance the rich sauce while complementing all that basil.

Vegetarian Twist

Skip the chicken entirely and sauté sliced mushrooms or even add some white beans for protein instead. I've made both versions, and honestly, the mushroom version might be my favorite when I'm craving something lighter but still deeply satisfying.

• Use a mix of cremini and shiitake mushrooms for more depth of flavor
• Add a handful of baby spinach at the very end for color and nutrients
• Finish with a squeeze of fresh lemon juice to brighten everything up

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This is the kind of recipe that makes you feel like you can actually cook, you know? Hope it brings your table as much joy as it's brought mine.

Recipe Questions & Answers

→ Can I use fresh gnocchi instead of store-bought?

Yes, fresh gnocchi works wonderfully. Cook it according to package directions until it floats, then pan-crisp it in butter for extra texture before adding to the sauce.

→ How do I make this dish lighter?

Substitute half the heavy cream with whole milk or use half-and-half. You can also reduce the butter and use olive oil instead for sautéing the gnocchi.

→ Can I prepare this ahead of time?

Cook the chicken and gnocchi ahead, but prepare the pesto cream sauce fresh before serving. Reheat gently over medium heat, adding a splash of cream if needed to refresh the sauce.

→ What are good vegetarian substitutes for chicken?

Sautéed mushrooms, cherry tomatoes, or roasted zucchini work beautifully. You can also add white beans or chickpeas for protein while keeping the dish vegetarian.

→ What wine pairs best with this dish?

A crisp Pinot Grigio or Sauvignon Blanc complements the pesto and cream beautifully. The acidity cuts through the richness of the sauce perfectly.