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
Scale
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.
