Save to Pinterest The first time I made this, my roommate walked in and said "something smells expensive" not realizing it was just store-bought gnocchi and a jar of pesto. That is the magic of this dish though—it transforms humble ingredients into something that feels like it came from a little Italian restaurant.
I started making this on Tuesdays when work felt endless and takeout seemed too complicated. Something about the rhythm of cubing chicken, listening to gnocchi hit the hot pan, and watching everything come together in one skillet became my version of therapy.
Ingredients
- Chicken breasts: Cutting them into uniform cubes helps everything cook evenly and lets each bite get coated in sauce
- Potato gnocchi: Store-bought works perfectly here—just do not boil them first, they go straight into the pan
- Heavy cream: Creates that luxurious restaurant-style sauce that brings the pesto and Parmesan together
- Basil pesto: The flavor powerhouse—homemade is great but a good jarred version absolutely works
- Garlic: Minced fine so it melts into the sauce rather than staying in distinct pieces
- Parmesan cheese: Adds that salty umami punch that makes the sauce feel complete
Instructions
- Season the chicken:
- Sprinkle the cubes with salt and pepper, turning them gently so each piece gets evenly coated
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden and cooked through, about 5 to 7 minutes
- Crisp the gnocchi:
- Melt butter in the same pan and add the raw gnocchi, stirring occasionally until they develop golden crispy spots
- Add the aromatics:
- Toss in the minced garlic and let it cook for just a minute until fragrant, being careful not to burn it
- Build the sauce:
- Pour in the heavy cream and stir to scrape up any browned bits from the bottom of the pan
- Stir in the flavor:
- Add the pesto and Parmesan, mixing until the sauce becomes smooth and glossy
- Bring it together:
- Return the chicken to the skillet and toss everything until coated evenly in the sauce
- Finish and serve:
- Taste and adjust seasoning if needed, then serve hot with fresh basil and extra Parmesan on top
Save to Pinterest Last winter my sister came over after a terrible day at work, and I made this for her. She took one bite and actually went quiet for a full minute before saying "I forgot food could be this comforting."
Making It Lighter
Half-and-half or whole milk can replace the heavy cream if you want something less rich. The sauce will be thinner but still plenty flavorful, especially if you let it reduce a bit longer in the pan.
Going Vegetarian
Sautéed mushrooms work beautifully instead of chicken—cremini or shiitake add that meaty texture and earthy flavor. Just cook them a few minutes longer until they are nicely browned before proceeding with the gnocchi.
Wine Pairing
A crisp white wine cuts through the richness of the cream sauce perfectly. Pinot Grigio is classic, but a Sauvignon Blanc brings bright acidity that keeps everything feeling balanced.
- Cold wine helps refresh your palate between creamy bites
- A light-bodied red like Pinot Noir works if you prefer red over white
- Whatever you choose, chill it well—the contrast with hot food is lovely
Save to Pinterest This is the kind of recipe that makes weeknight cooking feel like a small victory rather than a chore.
Common Recipe Questions
- → How do I achieve crispy gnocchi?
Sauté the gnocchi in melted butter over medium-high heat, stirring occasionally until golden brown and crisp on the outside.
- → Can I use homemade pesto instead of store-bought?
Yes, homemade pesto works wonderfully and adds a fresh, vibrant flavor to the creamy sauce.
- → What is the best way to cook the chicken?
Cut chicken breasts into cubes and sauté in olive oil until golden brown and cooked through, about 5-7 minutes.
- → Is there a lighter alternative to heavy cream in this dish?
Half-and-half or whole milk can be used instead of heavy cream for a lighter sauce without sacrificing too much creaminess.
- → Can this dish be made vegetarian?
Yes, replacing the chicken with sautéed mushrooms offers a tasty vegetarian option that complements the creamy pesto sauce.