Hey there! I’m so excited to share one of my absolute favorite recipes with you: Creamy Chicken and Gnocchi. This dish is the ultimate comfort food, perfect for those busy weeknights when you need something delicious and satisfying on the table, fast57. Trust me, once you try this, it’ll become a staple in your household!
- : Ready in just about 30 minutes, this recipe is a lifesaver on busy evenings56.
- : Less cleanup means more time to relax56.
- : Creamy, savory, and packed with flavor, this dish is like a warm hug in a bowl15.
- : Easily adaptable to your favorite veggies and flavors1.
- : Even the pickiest eaters will love the pillowy gnocchi and creamy sauce6.
- 600g / 1.3lb boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces16
- 1 tsp paprika1
- ½ tsp each: salt, onion powder, garlic powder1
- ¼ tsp each: black pepper, dried thyme1
- 1 tbsp olive oil15
- 140g / 5oz diced pancetta (or bacon)1
- 200g / 7oz baby chestnut mushrooms, halved or quartered (or baby button mushrooms)1
- 2 shallots, finely diced1
- 2 cloves garlic, finely diced15
- 120ml / ½ cup chicken stock (low-salt if preferred)1
- 240ml / 1 cup double/heavy cream, at room temperature1
- 1 tsp Dijon mustard1
- 40g / ½ cup freshly grated Parmesan1
- 100g / 3.5oz baby spinach leaves, roughly chopped15
- 500g / 1lb fresh gnocchi15
- Salt & pepper, to taste15
- : In a bowl, mix the chicken pieces with paprika, salt, onion powder, garlic powder, black pepper, and dried thyme4.
- : Heat olive oil in a large pan over medium-high heat. Add the chicken and cook until golden brown and cooked through (internal temperature of 165°F or 74°C)2. Set aside26.
- : In the same pan, add pancetta and cook until crispy. Add mushrooms and cook until softened1. Add shallots and garlic and cook until fragrant, about 1 minute2.
- : Pour in chicken stock, scraping up any browned bits from the bottom of the pan3. Stir in heavy cream and Dijon mustard3. Bring to a simmer and then stir in Parmesan until melted and smooth4.
- : Add fresh gnocchi and cook until they are tender and float to the surface, about 3-5 minutes36.
- : Stir in spinach until it wilts. Return the cooked chicken to the pan and heat through4.
- : Season with salt and pepper to taste. Serve immediately and enjoy!
- : Fresh parsley or basil adds a pop of color and freshness4.
- : A simple side salad or garlic bread complements this creamy dish perfectly.
- : A crisp white wine like Pinot Grigio or Sauvignon Blanc enhances the flavors of the dish8.
- : Add sun-dried tomatoes, kale, or bell peppers for extra nutrients and flavor38.
- : Try different cheeses like mozzarella, Gruyère, or goat cheese for a unique twist1.
- : Add a pinch of red pepper flakes for a little heat56.
- : Substitute Italian sausage or shrimp for the chicken1.
- : Cauliflower or sweet potato gnocchi can be used as a lower-carb alternative2.
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- Absolutely! Just make sure not to overcook them to keep them tender6.
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- The gnocchi may soak up some of the sauce if made too far in advance, but you can prep the ingredients ahead of time and cook it just before serving.
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- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
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- Freezing is not recommended, as the creamy sauce may separate and the gnocchi can become mushy.
- Calories: 450-550
- Protein: 30-35g
- Fat: 25-30g
- Carbohydrates: 30-35g
Note: Nutritional information may vary based on specific ingredients and serving sizes.
