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
Scale
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.
