top of page

Cozy Comfort in a Bowl: Creamy Chicken and Gnocchi

Madison

If there’s one dish that has completely won my heart, it’s this creamy chicken and gnocchi masterpiece. Seriously, it’s like a warm hug on a chilly evening! Each bite is filled with tender chicken, soft gnocchi, and a smooth sauce that makes you feel like you’re indulging in something special.


Creamy Chicken and Gnocchi    Photo From: Insanely Good Recipes
Creamy Chicken and Gnocchi Photo From: Insanely Good Recipes

The real magic comes from the sun-dried tomatoes that add a sweet kick, perfectly balancing the creamy sauce. And let’s not forget the fresh spinach! It brings a nice touch of freshness that makes each bite feel wholesome. Honestly, I couldn’t resist going back for seconds (okay, maybe thirds!).


_


What makes this dish even better is how easy it is to make in just one skillet. I remember the last time I whipped it up; I had just come home after a long day, and the thought of spending hours in the kitchen was overwhelming. But this dish came to the rescue! In about 30 minutes, my kitchen was filled with the delicious aroma of garlic and herbs.


So, if you’re looking for a cozy, satisfying meal to warm you up, I can’t recommend this creamy chicken and gnocchi enough. It’s perfect for a rainy day or a casual get-together with friends. Plus, since it’s so easy to make, cleanup is a breeze!


Trust me; you won’t want to miss out on this delicious comfort food. Give it a try, and watch it become a go-to dish in your kitchen, just like it is in mine!


Creamy Chicken and Gnocchi    Photo From: Insanely Good Recipes
Creamy Chicken and Gnocchi Photo From: Insanely Good Recipes

Creamy Chicken and Gnocchi


Ingredients

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces

  • 1 tsp Italian seasoning

  • 1⁄2 tsp smoked paprika

  • 1⁄2 tsp salt

  • 1⁄4 tsp black pepper

  • 2 tbsp olive oil, divided

  • 1 medium shallot, finely diced

  • 3 cloves garlic, minced

  • 1⁄3 cup sun-dried tomatoes, chopped

  • 1 cup chicken broth

  • 1 cup heavy cream

  • 1⁄2 cup grated parmesan cheese

  • 16 oz shelf-stable potato gnocchi

  • 2 cups fresh baby spinach

  • 1⁄4 cup chopped fresh parsley


Instructions

  • Season the chicken pieces with the Italian seasoning, smoked paprika, salt, and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Transfer to a plate.

  • To the same skillet, add the remaining 1 tbsp olive oil. Sauté the shallot until softened, about 2 minutes. Stir in the garlic and sun-dried tomatoes and cook until fragrant, 1 minute.

  • Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in the heavy cream, parmesan cheese, and gnocchi. Bring to a simmer.

  • Reduce heat to medium-low, cover, and cook until the gnocchi is tender, about 5 minutes. Stir in the spinach and cook until wilted, 1-2 minutes.

  • Return the chicken to the skillet and stir to combine. Simmer uncovered for a few minutes until the sauce thickens slightly. Season with additional salt and pepper to taste.

  • Remove from heat and sprinkle with chopped parsley. Serve hot, garnished with extra parmesan if desired. Enjoy!


Notes

  • Cut the chicken into uniform 1-inch pieces so they cook evenly.

  • Use high-quality shelf-stable potato gnocchi found in the pasta aisle for convenience and quick cooking.

  • Serve with a side of garlic bread, roasted vegetables, or a simple green salad.

Comments


bottom of page