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Creamy Pesto Chicken Gnocchi

On those busy nights when you need something that comes together quickly with minimal prep, this Creamy Chicken Pesto Gnocchi is perfect! This flavourful dish is prepared in just one pan and takes less than 30 minutes from start to finish. The result is pillowy soft gnocchi in a creamy, rich pesto sauce, topped with perfectly cooked and seasoned chicken. I’ve added zucchini (courgette) here to make this a complete meal, but feel free to substitute with any veggie your family prefers. Green beans, broccoli and asparagus would all work really well!

Creamy Pesto Chicken Gnocchi

Creamy Chicken Pesto Gnocchi

Author: Nicole
5 from 4 votes
“This is the most delicious dinner I have made in a long time. Can’t get enough.”
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In this delicious Creamy Chicken Pesto Gnocchi recipe, crispy golden chicken is cooked in a sauce featuring veggies, garlic, cream and pesto. Tender gnocchi then cooks directly in the sauce so all you need is one pan and 25 minutes to create this gorgeously comforting dish. There's no need for sides, but steamed greens are a great pairing. 
Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Servings: 4

Ingredients

  • 2 boneless skinless chicken breasts, halved horizontally to make 4 thinner steaks
  • 1 tsp dried thyme
  • 1 tsp sweet paprika
  • 1 tsp sea salt flakes, plus extra to taste
  • ½ tsp freshly cracked black pepper, plus extra to taste
  • 2 tbsp olive oil
  • 1 tsp freshly minced garlic
  • 2 large zucchini (courgettes), finely sliced
  • 80 g (½ cup) semi-dried (sun-blushed) tomatoes
  • 300 ml (1¼ cups) thickened (whipping/heavy) cream
  • 100 g (1 cup) freshly grated parmesan, plus extra to serve
  • 500 g (1 lb) fresh gnocchi (see note 1)
  • 2 tbsp store-bought or homemade pesto
  • Basil sprigs, to serve

Instructions

  • Use a mallet or rolling pin to pound the chicken so that it is an even thickness, if needed. Sprinkle the chicken with the thyme, paprika, salt and pepper. Use your hands to rub the herbs and spices all over the meat as evenly as you can (this is a dry rub).
  • Heat the oil in a large, heavy-based frying pan over medium–high heat. Cook the chicken for 8–10 minutes until just cooked, turning once halfway through (see note 2). Set aside.
  • Add 2 tablespoons of water to the pan to scrape up any sticky bits, then add the garlic and cook for 30 seconds, stirring.
  • Add the zucchini and cook for 2 minutes until softened.
  • Stir through the semi-dried tomatoes, followed by the cream and parmesan. Bring to a gentle simmer and add the gnocchi.
  • Cook with the lid on for 2–5 minutes or until the gnocchi is cooked through.
  • Stir through the pesto and season to taste. Top with the cooked chicken, basil sprigs and an extra sprinkling of parmesan.

Nutrition information

Nutrition Facts
Creamy Chicken Pesto Gnocchi
Amount per Serving
Calories
824
% Daily Value*
Fat
 
51
g
78
%
Saturated Fat
 
24
g
150
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
16
g
Cholesterol
 
144
mg
48
%
Sodium
 
1662
mg
72
%
Potassium
 
1289
mg
37
%
Carbohydrates
 
65
g
22
%
Fiber
 
7
g
29
%
Sugar
 
13
g
14
%
Protein
 
31
g
62
%
Vitamin A
 
2179
IU
44
%
Vitamin C
 
27
mg
33
%
Calcium
 
362
mg
36
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – It’s important that the chicken is cooked over medium–high heat and not too high otherwise the spices will very quickly burn. If you find that the pan is getting too sticky and crispy, add 2 tablespoons of water and cook the chicken with the lid on for the last 3 minutes of cooking (this will cook the chicken more quickly and stop it burning).
Note 2 – Fresh gnocchi in the refrigerated section of the supermarket must be used (the type that takes 2–5 minutes to cook). This recipe will not work with any other variety.

MAKE AHEAD

Creamy Chicken Pesto Gnocchi can be stored in the fridge in an airtight container for up to 3 days. Reheat in the microwave. Not suitable to freeze.

LEFTOVERS

Creamy Chicken Pesto Gnocchi can be stored in the fridge for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.

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Course chicken, entrée, Main Course, pasta
Cuisine Italian