If you’re craving a dish that feels both comforting and a little fancy, this Asiago Chicken Gnocchi Recipe is exactly what you need. It’s a creamy, cheesy, and utterly satisfying meal where tender chicken breasts meet pillowy potato gnocchi, all brought together by a silky Asiago-infused sauce that’s bursting with flavor. Every bite offers a perfect balance of textures and tastes that will quickly make this recipe one of your go-to dinner favorites. Whether you’re cooking for family or friends, this recipe delivers warmth and richness in the most delightful way.
Ingredients You’ll Need
Gathering simple, fresh ingredients is what makes this Asiago Chicken Gnocchi Recipe so approachable and delicious. Each item contributes to the creamy sauce, tender chicken, or bright touches that keep the dish balanced and inviting.
- 3 boneless skinless chicken breasts: Pounded to even thickness for uniform cooking and tenderness.
- ½ teaspoon kosher salt: Enhances the natural flavors of the chicken and sauce.
- ¼ teaspoon black pepper: Adds subtle warmth without overpowering the dish.
- 5 tablespoons unsalted butter: Divided to infuse richness first in the chicken, then in the sauce.
- 1 medium shallot, diced: Offers a mild, sweet onion flavor that gently builds the sauce’s base.
- 1 teaspoon garlic, minced: Introduces an aromatic punch that complements the Parmesan beautifully.
- 3 tablespoons all-purpose flour: The secret to thickening the sauce and giving it that perfect creamy texture.
- 2 cups chicken broth: Keeps the sauce savory and full-bodied with natural depth.
- ½ cup half-and-half: Adds luscious creaminess without being too heavy.
- 1 package (16 ounces) potato gnocchi, uncooked: Soft, pillowy dumplings that soak up all the sauce goodness.
- 2 cups fresh baby spinach: Brings a splash of color and a lightly earthy flavor to brighten each plate.
- ½ cup Asiago cheese, finely grated: The star ingredient offering a nutty, tangy richness that defines this recipe.
- Fresh parsley, chopped for garnish: Adds freshness and a pretty pop of green.
How to Make Asiago Chicken Gnocchi Recipe
Step 1: Prepare the Chicken
Begin by pounding the chicken breasts to an even thickness. This not only helps them cook evenly but also ensures each bite remains juicy and tender. Pat the chicken dry with a paper towel and season generously with kosher salt and black pepper for that essential flavor boost.
Step 2: Cook the Chicken
In a large skillet, melt a portion of the butter over medium heat. Add the seasoned chicken breasts and cook until golden brown on both sides and cooked through. Once done, set the chicken aside on a plate to rest while you craft that incredible sauce.
Step 3: Prepare the Sauce
Using the same skillet, melt the remaining butter, then toss in the diced shallot and minced garlic. Sauté just until fragrant and softened, building an aromatic base. Sprinkle the flour over the mixture and stir continuously to make a roux; this step is key for that silky sauce texture. Gradually whisk in the chicken broth, blending everything smoothly without lumps.
Step 4: Cook the Gnocchi
Pour in the half-and-half along with the uncooked potato gnocchi. Stir gently and let the gnocchi cook in the simmering sauce until they puff up and become tender, absorbing all that rich flavor. This part of the process is what makes the dish so irresistibly creamy.
Step 5: Finish the Dish
Next, fold fresh baby spinach into the sauce until it wilts, adding both vibrant color and subtle earthiness. Sprinkle in the finely grated Asiago cheese, stirring until it melts and creates a luscious coating all around the gnocchi. Finally, nestle the cooked chicken breasts on top, garnish with fresh parsley, and get ready to serve a warm plate of absolute comfort.
How to Serve Asiago Chicken Gnocchi Recipe
Garnishes
Freshly chopped parsley is a simple yet wonderful garnish that brightens the dish visually and adds a slight herbal note. For an extra touch, you can also sprinkle a little more Asiago cheese on top or crack some fresh black pepper to make each serving pop with flavor and freshness.
Side Dishes
This hearty Asiago Chicken Gnocchi Recipe pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette. Roasted vegetables like asparagus or Brussels sprouts also complement the creamy richness perfectly, offering a refreshing contrast and a well-rounded meal experience.
Creative Ways to Present
Try serving this dish in shallow bowls to trap the creamy sauce and keep the gnocchi cozy. For a special occasion, drizzle a bit of good quality olive oil or a balsamic reduction around the plate’s edge for a gourmet touch. Adding edible flowers or microgreens can elevate the look, making your meal feel extra celebratory.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to three days. The sauce may thicken, so storing it properly helps keep the flavors intact and textures pleasant.
Freezing
While this dish tastes best fresh, you can freeze leftovers by placing them in a freezer-safe container. Freeze for up to two months. Note that the gnocchi’s texture might change slightly, becoming softer after thawing.
Reheating
Reheat leftovers gently in a skillet over low heat, adding a splash of chicken broth or half-and-half to loosen the sauce as needed. This will help maintain the creamy texture and bring back those comforting flavors as if freshly made.
FAQs
Can I use pre-cooked chicken for this recipe?
Yes, pre-cooked chicken works well if you’re short on time. Just add it toward the end of cooking to warm through without drying out.
Is it necessary to use Asiago cheese?
Asiago cheese gives this recipe its signature tangy, nutty flavor, but you can substitute with Parmesan if needed. Just expect a slightly different taste profile.
Can I make this dish dairy-free?
It’s a bit challenging since the cheese and butter are key to the sauce’s richness. However, using dairy-free butter and cream substitutes with a flavorful vegan cheese might get you close.
What’s the best way to cook gnocchi?
Cooking gnocchi directly in the sauce allows them to soak up all the flavors, which is ideal here. Alternatively, you can boil them separately and then mix with the sauce.
Can I add other vegetables to this recipe?
Absolutely! Mushrooms, sun-dried tomatoes, or artichoke hearts make fantastic additions that enhance both flavor and texture.
Final Thoughts
This Asiago Chicken Gnocchi Recipe is a beautiful harmony of creamy, cheesy, and savory elements that feel truly special every time you make it. It’s approachable, yet impressive enough to serve anytime you want to treat yourself or your loved ones to something comforting and memorable. Give it a try—you might just discover a new favorite that’s perfect for cozy weeknights or casual dinner parties.
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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
This creamy Asiago Chicken Gnocchi recipe features tender chicken breasts cooked in a rich Asiago cheese sauce with tender potato gnocchi and fresh spinach. The comforting dish comes together quickly in one skillet, combining sautéed shallots, garlic, and a luscious cream base to create a perfect weeknight meal that’s flavorful and satisfying.
Ingredients
Chicken
- 3 boneless skinless chicken breasts (about 1 ½ pounds), pounded to an even thickness
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter (for cooking chicken)
Sauce and Gnocchi
- 3 tablespoons all-purpose flour
- 1 medium shallot, diced (about â…“ cup)
- 1 teaspoon garlic, minced
- 2 cups chicken broth
- ½ cup half-and-half
- 1 package (16 ounces) potato gnocchi, uncooked
- 3 tablespoons unsalted butter (for sauce)
- 2 cups fresh baby spinach
- ½ cup Asiago cheese, finely grated
- Fresh parsley, chopped for garnish
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with kosher salt and black pepper to enhance flavor and create a savory crust during cooking.
- Cook the Chicken: Heat 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the seasoned chicken breasts and cook until golden brown on both sides and cooked through, about 5-7 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.
- Prepare the Sauce: In the same skillet, add the remaining 3 tablespoons of butter. Once melted, sauté the diced shallot and minced garlic until fragrant and translucent, about 2-3 minutes. Sprinkle the flour over the shallot and garlic mixture, stirring constantly to form a roux, cooking it for about 1 minute to remove the raw flour taste.
- Make the Sauce Base: Gradually whisk in the chicken broth to the roux, ensuring no lumps form. Bring to a simmer and cook for 3-4 minutes until the sauce thickens slightly.
- Cook the Gnocchi: Stir in the half-and-half and uncooked potato gnocchi into the skillet. Cover and cook for 3-5 minutes, stirring occasionally, until the gnocchi float to the top and are tender.
- Finish the Dish: Add the fresh baby spinach and grated Asiago cheese to the gnocchi sauce. Stir until the spinach wilts and the cheese melts into the sauce, creating a creamy texture. Place the cooked chicken breasts on top of the gnocchi mixture in the skillet.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish for a pop of color and freshness. Serve immediately while warm and enjoy this comforting creamy Asiago chicken gnocchi meal.
Notes
- For extra flavor, consider seasoning the chicken with Italian herbs like oregano or thyme along with the salt and pepper.
- If you prefer a thicker sauce, allow it to simmer a minute longer before adding the half-and-half and gnocchi.
- Fresh gnocchi can be used as a substitute but adjust cooking time accordingly as fresh gnocchi tend to cook faster.
- To make this dish gluten-free, substitute all-purpose flour with a gluten-free flour blend and ensure gnocchi are made gluten-free.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop or microwave.
