If you’re craving a meal that feels like a warm hug on a plate, this Asiago Chicken Gnocchi Recipe is your new go-to comfort food. Tender chicken breasts pan-seared to perfection pair beautifully with pillowy gnocchi swimming in a creamy Asiago cheese sauce brightened by fresh spinach and aromatic shallots. Every bite offers a harmonious dance of textures and flavors, making it a delightful dish to share with family or friends any night of the week.
Ingredients You’ll Need
These simple yet essential ingredients come together effortlessly to create a rich, satisfying dish. Each plays a key role from the savory depth of the chicken broth to the creamy texture imparted by the half-and-half and Asiago cheese.
- 3 boneless skinless chicken breasts (about 1 ½ pounds): Choose evenly sized pieces and pound them to an even thickness for uniform cooking.
- ½ teaspoon kosher salt: Enhances the natural flavors of the chicken and sauce.
- ¼ teaspoon black pepper: Adds a gentle warmth that balances the creaminess.
- 5 tablespoons unsalted butter, divided: Essential for cooking and creating a luscious base for the sauce.
- 1 medium shallot, diced (about ⅓ cup): Offers a subtle sweetness that elevates the sauce’s flavor profile.
- 1 teaspoon garlic, minced: Brings an inviting aroma and depth to the dish.
- 3 tablespoons all-purpose flour: Acts as the perfect thickening agent for the creamy sauce.
- 2 cups chicken broth: Adds savory richness and moisture.
- ½ cup half-and-half: Balances richness without overpowering the other flavors.
- 1 package (16 ounces) potato gnocchi, uncooked: Provides pillowy, tender bites that soak up the sauce beautifully.
- 2 cups fresh baby spinach: Adds a fresh pop of color and subtle earthiness.
- ½ cup Asiago cheese, finely grated: The star ingredient that brings a nutty, sharp creaminess to the sauce.
- Fresh parsley, chopped for garnish: Adds brightness and a hint of herbal freshness to finish.
How to Make Asiago Chicken Gnocchi Recipe
Step 1: Prepare the Chicken
Start by patting your chicken breasts dry with paper towels to ensure a great sear. Season them evenly on both sides with kosher salt and black pepper for balanced flavor throughout.
Step 2: Cook the Chicken
In a large skillet, melt part of the butter over medium heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 6-7 minutes per side depending on thickness. Once done, transfer to a plate and set aside, keeping the skillet with any fond for the sauce.
Step 3: Prepare the Sauce
Using the same skillet, melt remaining butter and sauté diced shallots until translucent, followed by the minced garlic until fragrant. Sprinkle in the flour and cook for a minute or two to eliminate the raw taste, stirring constantly to form a roux. Gradually whisk in the chicken broth, ensuring a smooth sauce base that will start to thicken as it heats.
Step 4: Cook the Gnocchi
Add half-and-half to the skillet and bring the sauce to a gentle simmer. Stir in uncooked potato gnocchi. Cook, stirring occasionally, until the gnocchi float to the surface and are tender, about 3-5 minutes depending on the package instructions.
Step 5: Finish the Dish
Stir fresh baby spinach and grated Asiago cheese into the gnocchi mixture until the spinach wilts and the cheese melts into a silky sauce. Return the cooked chicken to the skillet, nestling it on top of the cheesy gnocchi. Garnish with chopped fresh parsley to add a final touch of color and freshness.
How to Serve Asiago Chicken Gnocchi Recipe
Garnishes
Fresh chopped parsley is simple but perfect for adding a vibrant, herbal lift to this rich Asiago Chicken Gnocchi Recipe. A light sprinkle of extra Asiago cheese on top can also elevate every bite with even more cheesy goodness.
Side Dishes
This creamy, comforting dish pairs beautifully with crisp green salads tossed in a tangy vinaigrette or roasted vegetables like asparagus or zucchini to introduce crunch and contrast on the plate.
Creative Ways to Present
For a dinner party or special occasion, serve the Asiago Chicken Gnocchi Recipe in shallow bowls with a drizzle of good-quality olive oil or a few toasted pine nuts for texture. You can also slice the chicken breasts before plating for easier sharing.
Make Ahead and Storage
Storing Leftovers
Store any leftover Asiago Chicken Gnocchi Recipe in an airtight container in the refrigerator for up to 3 days. The gnocchi will soak up the sauce a bit more, so you may want to add a splash of broth or cream when reheating to loosen it back up.
Freezing
While gnocchi tends to change texture after freezing, you can freeze the sauce and chicken separately in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and combine with freshly cooked gnocchi for the best results.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of chicken broth or half-and-half to revive the creaminess and prevent the sauce from becoming too thick or drying out.
FAQs
Can I use pre-cooked chicken for this recipe?
Absolutely! If you have leftover cooked chicken, you can slice or shred it and add it during the last few minutes of cooking the gnocchi to warm through without overcooking.
Is it possible to substitute the Asiago cheese with another type?
Yes, Parmesan or Pecorino Romano make great alternatives, offering a similar sharp, salty flavor. Keep in mind the taste will vary slightly but remain delicious.
Can I make this dish vegetarian?
To turn this into a vegetarian meal, swap the chicken broth for vegetable broth and omit the chicken. You might add mushrooms or roasted vegetables for extra heartiness.
What type of gnocchi works best in this recipe?
Potato gnocchi are ideal as they have a tender texture that holds up nicely in creamy sauces. Avoid gnocchi made with too much flour or alternative flours as they may become gummy when cooked in the sauce.
How can I make the sauce thicker or thinner?
If you prefer a thicker sauce, let it simmer a little longer before adding the gnocchi. For a thinner sauce, add a bit more chicken broth or half-and-half until you reach your desired consistency.
Final Thoughts
Once you try this Asiago Chicken Gnocchi Recipe, it’s sure to become a beloved classic in your recipe collection. It’s the kind of dish that feels indulgent yet comforting, perfect for cozy nights and impressing guests alike. So grab those simple ingredients and enjoy the wonderful flavors that come together in this unforgettable meal.
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Asiago Chicken Gnocchi Recipe
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A creamy and comforting Asiago Chicken Gnocchi dish featuring tender chicken breasts cooked in a rich Asiago cheese sauce with potato gnocchi and fresh baby spinach. This recipe combines sautéed shallots, garlic, and a luscious half-and-half sauce for a satisfying meal perfect for weeknight dinners or special occasions.
Ingredients
Chicken
- 3 boneless skinless chicken breasts (about 1 ½ pounds), pounded to an even thickness
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons unsalted butter (for cooking chicken)
Sauce and Gnocchi
- 2 tablespoons unsalted butter (for sauce)
- 1 medium shallot, diced (about â…“ cup)
- 1 teaspoon garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ cup half-and-half
- 1 package (16 ounces) potato gnocchi, uncooked
- 2 cups fresh baby spinach
- ½ cup Asiago cheese, finely grated
Garnish
- Fresh parsley, chopped for garnish
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels to remove moisture. Season evenly with kosher salt and black pepper on both sides to enhance flavor.
- Cook the Chicken: In a large skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the seasoned chicken breasts and cook until they are fully cooked through and golden brown on the outside, about 6-8 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.
- Prepare the Sauce: In the same skillet, add 2 tablespoons of unsalted butter. Once melted, sauté the diced shallot and minced garlic over medium heat until fragrant and softened, about 2-3 minutes. Sprinkle the flour over the shallots and garlic, stirring constantly to form a roux and cook out the raw flour taste, about 1 minute.
- Add Liquids and Thicken: Gradually whisk in the chicken broth, making sure to break up any lumps. Continue stirring as the sauce thickens. Then stir in the half-and-half to create a creamy consistency.
- Cook the Gnocchi: Add the uncooked potato gnocchi directly into the skillet with the sauce. Cook over medium heat, stirring occasionally, until the gnocchi float to the surface and are tender, about 3-5 minutes.
- Finish the Dish: Stir fresh baby spinach into the gnocchi mixture and cook until wilted, about 1-2 minutes. Remove the skillet from heat and mix in the finely grated Asiago cheese until melted and smooth. Place the cooked chicken breasts on top of the creamy gnocchi and spinach mixture.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top for a bright, fresh finish. Serve the Asiago Chicken Gnocchi immediately while warm and creamy.
Notes
- You can use fresh or pre-packaged gnocchi; if frozen, no need to thaw before cooking.
- For a thicker sauce, cook a little longer after adding the half-and-half to reduce the liquid.
- If you prefer, swap Asiago cheese with Parmesan or Romano for a slightly different flavor.
- Ensure the chicken is cooked fully to an internal temperature of 165°F (74°C) for safe consumption.
- This dish pairs well with a light green salad or steamed vegetables.
