This chicken gnocchi recipe is one you’re absolutely going to love! Pillowy potato gnocchi is coated in a rich, decadent, creamy sauce, and then tossed with juicy chicken and crispy bacon to make a quick, easy, and satisfying meal everyone in your family will want seconds of.
Chicken Gnocchi
This is seriously the best chicken gnocchi recipe ever! It’s loaded with flavor from the crispy bacon bits, juicy chicken, and the amazing creamy sauce that pairs perfectly with the tender, fluffy gnocchi. I promise that this recipe is one you’ll be so happy you tried, and I’m sure it will be a family favorite in no time.
The thick and creamy sauce is decadent, rich, and flavorful. Sun-dried tomatoes and cream are one of my favorite flavor combinations, and the addition of garlic, fresh basil, and fresh parsley elevate it to a whole new level.
Even though this chicken and gnocchi recipe is packed with flavor and tastes like you went out to a restaurant, it’s still pretty quick and easy to make. Between prep time and cooking time, I can normally have it on the table in 30-40 minutes, and it’s so worth it because my whole family loves this one pan creamy chicken gnocchi and always asks for seconds.
Ingredients
Gnocchi: These hearty little dumplings are made from a combination of mashed potato, flour, and egg. They’re soft and chewy, and hold up well to creamy, rich, flavorful sauces. Depending on the brand, you can find shelf-stable versions in the pasta aisle, or refrigerated ones in the refrigerated section.
Chicken Breasts: This is the perfect protein for this dish because it cooks quickly and has a mild flavor that lets it take on the flavors of the sauce really well. Look for air chilled chicken when you’re shopping because it releases less moisture during cooking and has a more tender texture.
Olive Oil: This is the cooking oil we’re using in this dish, but feel free to substitute it with your favorite cooking oil.
Bacon: Bacon adds a really delicious layer of smoky, salty, savory flavor and satisfying crunchy texture variation to this dish.
Salt and Pepper: This classic seasoning duo is critical in this meal. Salt enhances all of the other flavors, while the spice in pepper helps cut through the richness of the dish to balance it out.
Butter: Butter has a rich flavor that makes the vegetables taste better and elevates the flavor of the sauce.
Onion and Garlic: These are aromatics that build up the base flavor of the sauce. Onion adds a bit of sweetness, while garlic has a characteristic aromatic flavor that pairs well with this dish.
Sun-Dried Tomatoes: The flavor of sun-dried tomatoes is very concentrated and a bit tangy, which balances out the richness of the cream perfectly.
Flour: This is the thickening agent we’re using in the roux to thicken the sauce.
Chicken Broth: This is one of the liquids we’re using as the base of the sauce. Using chicken broth instead of water adds a depth of flavor.
Heavy Cream: This is the second liquid we’re using in this sauce. Using heavy cream instead of half-and-half or milk is what makes this sauce so rich and delicious.
Parmesan: Freshly grated parmesan adds a naturally salty, slightly nutty, and umami taste that elevates the flavor.
Basil and Parsley: Using fresh herbs adds a much more vibrant and fresh flavor than using dried herbs would.
Alternative Ingredients
- Instead of chicken breast, try using leftover turkey breast, crumbled sausage, meatballs, or even shrimp.
- Bacon can be substituted with pancetta, prosciutto, or turkey bacon.
- If you don’t like the flavor of sun-dried tomatoes, you can use halved fresh cherry tomatoes, chopped roasted red peppers, or you can use some tomato paste.
- Dried herbs can be used in place of fresh herbs, just keep in mind that they’re more potent, so you’ll only need 2 teaspoons of dried basil and 1 teaspoon of dried parsley.
- If you want to add in some more vegetables, try mixing in some fresh baby spinach towards the end to get some extra greens in.
How To Make Chicken Gnocchi
Cook the Bacon: Heat a large skillet then add olive oil and swirl to coat the bottom of the pan. Cook the bacon until crispy, then transfer to a paper towel-lined plate, leaving the drippings in the skillet. (See the recipe card below for the full printable instructions.)
Cook the Chicken: To the same skillet, add the chicken pieces, season with salt and pepper, and cook until browned and cooked through. Transfer the chicken to a bowl and set aside.
Saute the Vegetables: Add butter to the skillet. Once melted, add the diced onion and cook until translucent. Stir in the sun-dried tomatoes and garlic, sauteing until fragrant.
Make the Sauce: Sprinkle flour over the mixture and cook, stirring constantly. Gradually whisk in chicken broth and heavy cream until smooth. Bring to a simmer and cook until the sauce thickens.
Cook the Gnocchi: Add the gnocchi to the skillet and cook until tender. Return the chicken to the pan.
Finish and Serve: Remove the skillet from heat. Stir in Parmesan cheese, crispy bacon, fresh basil, and parsley.
Adjust seasoning if necessary. Serve hot, garnished with additional Parmesan cheese and fresh herbs if desired. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Pro Tips
- Prep the Ingredients Ahead: Once this recipe gets going, it comes together quickly. To make sure that you don’t end up with any ingredients overcooking or burning, it’s best to have all the ingredients prepped in advance so that you can add them to the skillet as soon as possible.
- Stir Constantly: When you’re adding the liquid to the sauce, be sure to stir constantly until the flour and liquid are fully incorporated and there are no visible lumps.
What Is Gnocchi?
Gnocchi is a small potato dumpling made from potato, flour, and egg. Thanks to its hearty, soft, chewy texture, it’s able to stand up well to rich, flavorful sauces.
What Kind Of Sauce Goes With Gnocchi?
Gnocchi goes best with a strongly flavored sauce because it has such a hearty texture. Tomato-based sauces, creamy sauces, garlic butter sauce, sage and butter sauce, and pesto are all great options that pair well with gnocchi.
Can You Cook Gnocchi In Sauce Instead Of Water?
Definitely! You don’t need to cook gnocchi before adding it to the sauce. Letting it cook in the sauce allows it to soak up all the flavors of the sauce, while also thickening the sauce to the perfect consistency.
How Long Does It Take To Cook Gnocchi?
When boiling gnocchi in water, you can tell that it’s cooked because it will float to the top, which will normally take about 2-4 minutes. To cook gnocchi in the sauce, it will take about 5-6 minutes.
Why Is My Gnocchi Gummy After Cooking?
If your pre-packaged gnocchi is gummy after cooking it most likely means that you’ve overcooked it.
Is Gnocchi A Meal Or A Side?
It can be either, it just depends on how you choose to serve it. The way it’s prepared in this recipe makes it a filling main dish.
What To Serve With Chicken Gnocchi
This is a hearty and comforting meal, so I like to serve it with a light side dish, like a green salad or Italian green beans, and a slice of air fryer garlic bread.
Storing And Reheating Leftovers
Allow leftovers to cool, then store them in an airtight container in the fridge for up to 3 days. To reheat, transfer the leftovers to a skillet and reheat gently over medium heat until heated through. If the sauce has thickened too much, you may need to mix in a splash of broth or milk to thin it out a bit.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Pasta Recipes
If you like this recipe, be sure to check out all of our other pasta recipes. Some reader favorites are:
- Olive Garden Chicken Pasta
- Chicken Broccoli Alfredo
- Tuscan Chicken Pasta
- Spicy Chicken Pasta
- Creamy Cajun Chicken Pasta
- Chicken Bacon Ranch Pasta
- Garlic Chicken Pasta
- Pumpkin Gnocchi with Sage Butter Sauce
BEST Creamy Chicken Gnocchi (One Pan Recipe)
This is the best quick and easy chicken gnocchi recipe! It’s coated in a rich, creamy sauce, and tossed with juicy chicken and crispy bacon.
Ingredients
- 1 Tablespoon olive oil
- 6 slices bacon (sliced)
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces, about 2 chicken breasts)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 Tablespoon butter
- 1 medium yellow onion (diced)
- 1/3 cup sun-dried tomatoes (chopped, about 4-5 sun-dried tomatoes)
- 2 cloves garlic (minced)
- 2 1/2 Tablespoons all-purpose flour
- 1 3/4 cups chicken broth
- 1 cup heavy cream
- 1 pound potato gnocchi
- 1/2 cup freshly grated Parmesan cheese*
- 2 Tablespoons fresh basil (chopped)
- 1 Tablespoon fresh parsley (chopped)
Instructions
- Heat a large skillet over medium-high heat. Once heated, add the oil and swirl to coat the bottom of the pan. Add the bacon and cook until crispy, about 7-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings behind.
- To the same skillet, add the chicken pieces, then season with the salt and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes. Transfer the chicken to a bowl and set aside.
- Reduce the heat to medium. To the skillet, add the butter. Once melted, add the diced onion, stir, and cook until it turns translucent, about 4 minutes. Add the sun-dried tomatoes and garlic, stir, and cook until fragrant, about 1-2 minutes.
- Sprinkle the flour over the mixture and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth then the cream until there are no lumps, then bring to a simmer. Cook until the sauce begins to thicken, about 2-3 minutes. Add the gnocchi. Cook for 5-6 minutes, or until the gnocchi is tender, then return the chicken to the pan.
- Remove the skillet from heat. Stir in the Parmesan cheese, crispy bacon, fresh basil, and parsley. Taste and adjust the seasoning if necessary.
- Serve hot, garnished with additional Parmesan cheese and fresh herbs if desired.
Notes
- *I recommend using freshly grated Parmesan cheese because it melts better and has a better flavor than pre-shredded cheeses do. Pre-shredded cheeses are coated in an anti-caking agent that makes them gritty when they’re melted.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a saucepan over medium heat, stirring occasionally until warmed through. You may need to add a splash of chicken broth or milk to thin the sauce if it has thickened too much in the refrigerator.
Nutrition Information:
Serving Size:
1/6Amount Per Serving: Calories: 492Total Fat: 31.4gCarbohydrates: 23.3gFiber: 2.2gSugar: 5.4gProtein: 28.9g
Nutrition information isn’t always accurate.
I hope you love this skillet chicken gnocchi as much as I do! Coated in a creamy, cheesy, from scratch sauce loaded with Parmesan and sun dried tomatoes, it’s sure to be a recipe you come back to time-and-time again.
