Creamy Chicken Gnocchi
I learned this creamy chicken gnocchi on a busy weeknight when I needed something comforting, fast, and reliably loved by picky eaters. Tender pillowy gnocchi, browned chicken, a handful of spinach, and a silky cream sauce come together in one skillet for a cozy dinner that takes under 30 minutes from start to finish. It’s indulgent without being fussy — the kind of recipe I reach for when I want something homey and impressive with minimal effort. If you like rich, creamy pasta-style dishes but want something a little different from spaghetti, this does the trick.
Why cook this at home
"The sauce clings to the gnocchi perfectly and the spinach brightens every bite — weeknight magic." — a dinner-table review
This dish is an ideal weeknight winner for several reasons:
- Fast and filling: Ready in about 25–30 minutes, so it’s perfect for busy evenings.
- Budget-friendly: Uses simple staples — gnocchi, chicken, cream — and stretches easily to feed more mouths.
- Crowd-pleasing texture: Gnocchi’s pillowy bite is a nice switch-up from pasta noodles and pairs perfectly with a creamy sauce.
- Flexible: Swap proteins or add veggies without changing the base technique.
If you like the comfort of gnocchi in soup or a creamy skillet, you might also enjoy this hearty take on gnocchi in a bacon-cheddar style from the site I use for inspiration: Bacon Cheddar Gnocchi Soup.
The cooking process explained
Before you start, here’s what happens in the pan so you know what to expect:
- Boil the gnocchi quickly and set it aside.
- Brown diced chicken in olive oil until cooked through and golden.
- Wilt fresh spinach in the same skillet to add color and nutrients.
- Add cream and chicken broth, season, and simmer briefly to make a silky sauce.
- Toss the gnocchi into the sauce to coat and heat through.
This simple flow keeps components distinct (so the chicken gets a good sear) while letting the sauce finish everything off.
Gather these items
What you’ll need (makes about 2 servings):
- 2 cups gnocchi (fresh or frozen) — potato gnocchi works best.
- 2 tablespoons olive oil — for searing the chicken.
- 1 pound chicken breast, diced — boneless, skinless. (Sub: thighs for more flavor and juiciness.)
- 3 cups fresh spinach — baby spinach wilts fast. (Sub: kale, stirred longer.)
- 1 cup heavy cream — gives the sauce its richness. (Sub: half-and-half + a pat of butter for a lighter option.)
- 1 cup chicken broth — adds depth; low-sodium if you prefer to control salt.
- 1 teaspoon garlic powder — or 1–2 cloves minced garlic for brighter flavor.
- Salt and pepper to taste.
- Parmesan cheese for serving — freshly grated if possible.
Note: If using frozen gnocchi, add a minute or two to the boiling step and drain well. For a dairy-free version, try canned coconut milk (full-fat) and swap Parmesan for a nutritional yeast sprinkle. 
How to prepare it
Step-by-step instructions:
- Bring a pot of salted water to a boil. Cook the gnocchi according to package directions until they float and are tender. Drain and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced chicken in a single layer. Sear without moving for 2–3 minutes, then stir and continue cooking until the pieces are browned and reach 165°F (74°C) internally. Remove any large pieces if they finish faster.
- Reduce heat to medium-low. Add the spinach to the skillet and cook, stirring, until just wilted (about 1–2 minutes).
- Pour in the heavy cream and chicken broth. Stir in the garlic powder, then season with salt and pepper. Bring the mixture to a gentle simmer so the sauce thickens slightly, about 3–4 minutes.
- Add the cooked gnocchi to the skillet. Toss gently so each piece is coated and heated through. If the sauce is too thin, simmer for a couple more minutes or stir in a small slurry of cornstarch and water (1 teaspoon cornstarch + 1 tablespoon water).
- Serve immediately, topping with a generous grating of Parmesan.
Best ways to enjoy it
Serving suggestions and pairings:
- Plate in shallow bowls and finish with extra Parmesan and cracked black pepper.
- Add a squeeze of lemon or a few lemon zest flecks to brighten the creaminess.
- Serve alongside a crisp green salad or roasted vegetables for balance.
- For a heartier meal, pair with garlic bread or a warm focaccia. A crisp white wine like Pinot Grigio or a light-bodied Chardonnay complements the cream sauce nicely.
Storage and reheating tips
Keeping leftovers fresh:
- Refrigerator: Store in airtight containers for up to 3–4 days. Cool to room temperature before refrigerating.
- Freezing: Cream-based sauces and gnocchi don’t always thaw perfectly. For best texture, freeze only the cooked chicken and sauce (without gnocchi) for up to 2 months. Thaw overnight and gently reheat, then add freshly cooked gnocchi.
- Reheating: Warm in a skillet over low heat with a splash of broth or cream to loosen the sauce. Microwave on medium power in short intervals, stirring between, to avoid overcooking.
Food safety: Always reheat leftovers to at least 165°F (74°C) and discard any portion kept over 4 days.
Pro chef tips
Little tricks that make this better:
- Brown the chicken well: A good sear adds flavor through Maillard browning. Don’t crowd the pan — work in batches if needed.
- Drain gnocchi well: Excess water dilutes the sauce. Let them sit in a colander for a minute to steam off.
- Thicken smartly: If the sauce seems thin, reduce it over medium heat or whisk in a small cornstarch slurry. Avoid boiling hard once cream is added.
- Fresh vs. dried seasoning: Fresh garlic gives a brighter note than garlic powder, but powder keeps the sauce smooth and consistent.
- Make it even faster: Use pre-cooked rotisserie chicken instead of raw chicken for a 10–minute assembly. For another creamy, handheld chicken idea, try this spicy garlic-parmesan chicken twist: Chicken in Spicy Creamy Garlic Parmesan Sauce.
Creative twists
Flavor swaps and variations to try:
- Mushroom & thyme: Sauté sliced cremini mushrooms with the chicken and finish with fresh thyme.
- Sun-dried tomato & basil: Stir in chopped sun-dried tomatoes and finish with fresh basil for an Italian lift.
- Bacon & peas: Crisp some bacon, crumble it on top, and toss frozen peas into the sauce for color and snap.
- Vegetarian: Omit chicken, add roasted cauliflower or chickpeas, and use vegetable broth.
- Spicy kick: Add red pepper flakes or a spoonful of harissa for heat.
Your questions answered
Q: Can I use frozen gnocchi?
A: Yes. Cook frozen gnocchi according to package directions; they may need an extra minute. Drain well before adding to the sauce to avoid watering it down.
Q: Can I swap heavy cream for milk?
A: You can, but whole milk will yield a thinner, less luxurious sauce. To mimic creaminess, use half-and-half or add a tablespoon of butter when using milk. Alternatively, make a light roux (butter + flour) and whisk in milk to thicken.
Q: How long does this take from start to finish?
A: About 25–30 minutes: 8–10 minutes to prep and cook chicken, 3–5 minutes to boil gnocchi, and a few minutes to finish the sauce.
Q: Is it safe to freeze the whole dish?
A: Freezing whole cream-based dishes can change texture; gnocchi may become mushy. Freeze the sauce and chicken separately and cook fresh gnocchi when ready to serve for best texture.
Q: Can I make this ahead for guests?
A: Yes. Cook chicken and prepare the sauce up to the simmering stage, cool, and refrigerate. Reheat gently and add freshly boiled gnocchi just before serving.
Conclusion
Creamy chicken gnocchi is a fast, satisfying skillet meal that brings restaurant-level comfort to your weeknight table without fuss. If you want a one-pan dinner that’s cozy, adaptable, and broadly appealing, this recipe deserves a spot in your regular rotation. For more inspiration and similar one-pan creamy gnocchi ideas, check out this well-tested version from Pinch of Yum: Creamy Chicken and Gnocchi Recipe – Pinch of Yum, or try another simple one-pan take on the dish from Little Sunny Kitchen: Creamy Chicken and Gnocchi One-Pan Meal- Little Sunny Kitchen.
Enjoy the warm, comforting flavors — and don’t be afraid to make it your own.
Creamy Chicken Gnocchi
Ingredients
For the main dish
- 2 cups gnocchi (fresh or frozen) Potato gnocchi works best.
- 2 tablespoons olive oil For searing the chicken.
- 1 pound chicken breast, diced Boneless, skinless. Substitute thighs for more flavor.
- 3 cups fresh spinach Baby spinach wilts quickly.
- 1 cup heavy cream Gives the sauce its richness.
- 1 cup chicken broth Use low-sodium if preferred.
- 1 teaspoon garlic powder Or 1-2 cloves minced garlic for brighter flavor.
- Salt and pepper to taste
- Parmesan cheese for serving Freshly grated if possible.
Instructions
Preparation
- Bring a pot of salted water to a boil. Cook the gnocchi according to package directions until they float and are tender. Drain and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced chicken in a single layer. Sear without moving for 2-3 minutes, then stir and continue cooking until browned and reaches 165°F (74°C) internally. Remove any large pieces if they finish faster.
- Reduce heat to medium-low. Add spinach to the skillet and cook, stirring, until just wilted (about 1-2 minutes).
- Pour in the heavy cream and chicken broth. Stir in the garlic powder, then season with salt and pepper. Bring to a gentle simmer for 3-4 minutes until the sauce thickens slightly.
- Add the cooked gnocchi to the skillet and toss gently to coat and heat through. If the sauce is too thin, simmer for a few more minutes or stir in a small slurry of cornstarch and water (1 teaspoon cornstarch + 1 tablespoon water).
- Serve immediately, topping with a generous grating of Parmesan.
