🍽️ Creamy Gnocchi with Grilled Chicken
Golden grilled chicken meets pillowy gnocchi, all wrapped in a luscious garlic cream sauce. One pan, pure comfort.
🧄 Ingredients (Serves 3–4)
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- Salt and black pepper, to taste
For the Sauce & Gnocchi:
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth (or use reserved pasta water)
- ½ cup grated Parmesan cheese
- 1 package (16 oz) potato gnocchi (shelf-stable or fresh)
- Salt & pepper to taste
- 1–2 cups baby spinach (optional but great)
- Fresh parsley or basil, for garnish
🔥 Instructions
1. Grill the Chicken
- Pound chicken slightly for even thickness.
- Rub with olive oil, garlic powder, Italian seasoning, salt, and pepper.
- Grill in a skillet or grill pan over medium-high heat for 5–6 minutes per side, or until fully cooked (internal temp 165°F / 74°C).
- Let rest, then slice thinly.
2. Cook the Gnocchi
- If using shelf-stable gnocchi, boil it in salted water until it floats (about 2–3 minutes), then drain.
- OR pan-fry it in a bit of butter for golden, crispy outsides (optional and delicious).
3. Make the Cream Sauce
- In the same skillet (wipe it if needed), melt 2 tbsp butter over medium heat.
- Add minced garlic and sauté for 1 minute until fragrant.
- Stir in the heavy cream and chicken broth.
- Bring to a gentle simmer, then stir in the Parmesan until melted and smooth.
- Season with salt and pepper to taste.
4. Bring It All Together
- Add cooked gnocchi to the sauce and stir to coat.
- Fold in baby spinach until wilted (if using).
- Add sliced grilled chicken on top.
- Simmer everything together for 2–3 minutes to meld flavors.
🌿 Garnish & Serve
- Top with fresh chopped parsley or basil.
- Extra Parmesan on top? Always a good idea.
