Description
This creamy chicken pesto gnocchi recipe combines tender chicken thighs, pillowy golden gnocchi, and a luscious pesto cream sauce infused with fresh lemon zest. Quick and easy to prepare in just 30 minutes, it’s a perfect dinner option that delivers rich flavors and satisfying textures with every bite.
Ingredients
Scale
Protein
- 1 ¼ pounds boneless skinless chicken thighs, cut into 1-inch pieces
Produce & Aromatics
- 2 garlic cloves, finely minced
- 1 tablespoon lemon juice (from 1 lemon)
- 1 teaspoon grated lemon zest
- Fresh basil leaves, thinly sliced
Dairy
- ½ cup heavy cream
- Grated Parmesan cheese
Pantry
- 2 tablespoons olive oil, divided
- 1 pound potato gnocchi
- 2 tablespoons water
- ¼ cup chicken broth
- ½ cup prepared pesto sauce
- 1 tablespoon butter (optional, for sauce melting)
- Toasted pine nuts
- ½ teaspoon salt (plus ¼ teaspoon and ¼ teaspoon salt for sauce and final seasoning)
- ¼ teaspoon black pepper (plus additional ¼ teaspoon black pepper)
Instructions
- Cook the Chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add chicken pieces in a single layer, season with ½ teaspoon salt and ¼ teaspoon black pepper. Cook for 8-10 minutes, stirring often, until chicken is browned and fully cooked to an internal temperature of 165°F. Remove chicken to a clean plate.
- Prepare the Gnocchi: In the same skillet, add remaining 1 tablespoon olive oil and the gnocchi. Cook for 6-7 minutes, stirring occasionally, until gnocchi is lightly golden. Add minced garlic and sauté for 30 seconds until fragrant. Pour in 2 tablespoons water and cook another 1-2 minutes until gnocchi is tender. Transfer gnocchi to the plate with chicken.
- Make the Sauce: In the skillet, add heavy cream, chicken broth, and prepared pesto sauce. Stir everything until combined, then increase heat to high and bring to a boil. Lower heat and simmer for 2 minutes until sauce thickens slightly.
- Combine Everything: Return cooked chicken and gnocchi to the skillet with sauce. Stir in lemon juice, lemon zest, ¼ teaspoon salt, and ¼ teaspoon black pepper. Gently mix and cook for 2-3 minutes until heated through and well incorporated.
- Serve: Plate the creamy chicken pesto gnocchi and garnish with grated Parmesan cheese, toasted pine nuts, and fresh basil leaves. Serve hot and enjoy!
Notes
- You can substitute chicken breasts if preferred, but cooking time may vary.
- Using prepared pesto saves time; homemade pesto works equally well.
- If gnocchi is store-bought and frozen, thaw before cooking or adjust cook time accordingly.
- Adjust seasoning to taste before serving, especially salt and pepper.
- Toasted pine nuts add great crunch, but you can omit them if allergic or unavailable.
- For a lighter version, substitute heavy cream with half-and-half, but sauce will be less rich.
