Description
A quick and easy 30-minute weeknight dinner featuring tender gnocchi, juicy chicken, and a rich, creamy sun-dried tomato sauce. This dish is perfect for busy nights when you want something fancy without the stress.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts, sliced into bite-sized pieces
- 2 teaspoons Italian seasoning
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- ½ cup chicken broth (low-sodium)
- ½ cup sun-dried tomatoes packed in oil, drained and chopped
- 2 tablespoons reserved sun-dried tomato oil
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 package (16-24 oz) fresh gnocchi
- ½ cup freshly grated Parmesan cheese
- 2 cups fresh spinach (optional)
- ½ teaspoon red pepper flakes (optional)
- ¼ cup fresh basil, chopped (for garnish)
- Salt and black pepper to taste
Instructions
- Prep ingredients: Slice chicken into 1-inch chunks, mince garlic, and chop sun-dried tomatoes.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer, season with salt, pepper, and half the Italian seasoning. Cook 3-4 minutes per side until golden and cooked through. Remove chicken and set aside.
- Reduce heat to medium. Add reserved sun-dried tomato oil to the skillet. Add garlic and remaining Italian seasoning; sauté for 1 minute until fragrant.
- Pour in chicken broth and simmer for 1 minute to deglaze the pan. Add heavy cream and softened cream cheese. Whisk gently over low heat until cream cheese is melted and sauce is smooth.
- Stir in chopped sun-dried tomatoes and simmer for 2 minutes. Taste and adjust seasoning.
- While sauce simmers, boil gnocchi in salted water for 2-3 minutes until they float. Drain, reserving ½ cup pasta water.
- Add cooked gnocchi and chicken back to the skillet with the sauce. Toss to combine. Add reserved pasta water if needed to reach desired consistency.
- Remove from heat. Stir in spinach if using. Serve topped with Parmesan, fresh basil, and red pepper flakes.
Notes
Do not overcook the gnocchi; they are done as soon as they float. Save the starchy pasta water to help thicken the sauce. Keep heat low when adding cream cheese to prevent curdling. For a lighter version, substitute half-and-half for heavy cream and reduce cream cheese. This dish does not freeze well due to the dairy content.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4
- Sodium: 450
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 2
- Protein: 28
Keywords: gnocchi recipe, sun-dried tomato chicken, creamy pasta, easy weeknight dinner, 30 minute meals, Italian comfort food