Description
This creamy Asiago chicken and gnocchi recipe features tender, seasoned chicken breasts cooked to golden perfection and simmered in a rich, flavorful sauce made with garlic, baby spinach, chicken broth, heavy cream, and freshly grated Asiago cheese. The comforting potato gnocchi soak up the creamy sauce, making a hearty and delicious meal perfect for weeknights or casual gatherings.
Ingredients
Scale
Chicken and Seasonings
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts (thinly sliced)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Vegetables and Aromatics
- 3 cloves garlic, minced
- 2 cups baby spinach, roughly chopped
Gnocchi and Sauce
- 1 (16 oz) package potato gnocchi
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Asiago cheese
Optional Garnish
- Additional grated Asiago cheese
- Chopped parsley
- Crushed red pepper flakes
Instructions
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the thinly sliced chicken breasts with salt, pepper, and Italian seasoning. Cook the chicken for about 5–6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté garlic and spinach: Reduce the skillet heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the roughly chopped baby spinach and cook until wilted, approximately 1 minute.
- Simmer gnocchi in sauce: Add the potato gnocchi, chicken broth, and heavy cream to the skillet. Stir well and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the skillet, and cook for 5 minutes, allowing the gnocchi to cook and the sauce to thicken slightly.
- Add cheese and combine: Stir in the freshly grated Asiago cheese until it melts smoothly into the sauce. Return the cooked chicken to the skillet and coat it thoroughly with the creamy sauce. Let the dish simmer for an additional 2–3 minutes to meld flavors.
- Season and serve: Taste the dish and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with extra Asiago cheese, chopped parsley, and crushed red pepper flakes if desired.
Notes
- Thinly slicing the chicken breasts ensures quicker and even cooking.
- If you prefer a lighter sauce, substitute half of the heavy cream with milk, though the sauce will be less rich.
- Gnocchi can be replaced with cauliflower gnocchi for a lower-carb option.
- Adding crushed red pepper flakes provides a nice subtle heat but can be omitted for a milder flavor.
- Leftovers keep well refrigerated for up to 2 days and can be reheated gently on the stovetop or microwave.
