If you crave comfort food that’s both elegant and deeply satisfying, this Asiago Chicken Gnocchi is about to become your new go-to dish. Juicy, pan-seared chicken layered over pillowy potato gnocchi in a luxuriously creamy Asiago sauce—this is the kind of hearty meal you’ll dream about long after your plate is empty.
Why You’ll Love This Recipe
- Ultra Creamy Comfort: This Asiago Chicken Gnocchi is blanketed in an irresistibly rich, cheesy sauce that clings to every bite.
- Weeknight-Friendly: Ready in just under 40 minutes, it’s an impressive meal that feels special without demanding hours in the kitchen.
- All-in-One Meal: You’ve got protein, veggies, and comforting carbs mingled in one pan—no need for complicated side dishes.
- Showstopper Flavor: That nutty Asiago cheese and garlicky mushroom sauce will have everyone asking for seconds (and the recipe).
Ingredients You’ll Need
This recipe for Asiago Chicken Gnocchi proves you don’t need a long list of fancy ingredients to enjoy bold, sophisticated flavors. Every element here—from the melt-in-your-mouth chicken to the cheesy, saucy gnocchi—has a clear and delicious purpose.
- Boneless Skinless Chicken Breasts: Pounded to ensure even cooking, keeping the meat juicy and tender throughout.
- Kosher Salt and Black Pepper: Simple, yet crucial for seasoning the chicken perfectly.
- Unsalted Butter: Used in two stages for searing and building the sauce, lending richness throughout.
- Shallot: Its gentle sweetness forms the aromatic backbone of the sauce.
- Garlic: Just enough to infuse the dish with a warm, savory depth.
- All-Purpose Flour: This creates the roux, giving the sauce that silky, clingy texture.
- Chicken Broth: Forms the base of the sauce, adding fullness and subtle umami.
- Half-and-Half: For a creamy, luxurious finish that’s never too heavy.
- Potato Gnocchi (16 oz): Shelf-stable or fresh—these fluffy clouds soak up the sauce beautifully.
- Fresh Baby Spinach: Adds pops of color and a fresh, earthy contrast to the cheesy sauce.
- Asiago Cheese: The star—its nutty, tangy flavor transforms the sauce into something truly memorable.
- Fresh Parsley: A bright, final touch for both color and freshness.
Variations
One of the joys of making Asiago Chicken Gnocchi is how easily you can put your own spin on it—swap in your favorite veggies, switch up the protein, or tweak the sauce’s richness to fit your mood or dietary needs.
- Swap the Greens: Try arugula for a peppery punch or kale for a heartier bite instead of spinach.
- Add Mushrooms: Toss in sliced cremini or button mushrooms for earthy flavor and extra texture.
- Go Meatless: Omit the chicken and double the veggies for a satisfying vegetarian meal—just amp up the Asiago!
- Lighter Sauce: Substitute whole milk for some or all of the half-and-half for a slightly lighter, still creamy result.
- Different Cheese: Mix in Parmesan or sharp white cheddar if you don’t have Asiago on hand.
How to Make Asiago Chicken Gnocchi
Step 1: Prep and Sear the Chicken
Start by patting your chicken breasts dry and pounding them to an even thickness—this ensures every piece cooks through at the same pace. Season liberally with kosher salt and black pepper, then sear them in sizzling butter until golden brown and just cooked through. As soon as they hit 165°F, transfer them to a plate and tent with foil—they’ll stay juicy and warm while you make the sauce.
Step 2: Build a Flavorful Sauce Base
With the chicken resting, melt the rest of your butter right in the same skillet—don’t wipe it, you want all those tasty browned bits. Sauté the diced shallot until soft, then add garlic and let it bloom. Sprinkle in flour and whisk to make a golden paste, building rich flavor for your sauce.
Step 3: Create the Creamy Sauce & Cook Gnocchi
Slowly add your chicken broth, stirring and scraping up the caramelized goodness at the bottom. Let the sauce thicken up, then pour in the half-and-half. Stir in the uncooked gnocchi—yes, right into the sauce—and let them simmer gently until they’re pillowy and tender, soaking up all that savory flavor.
Step 4: Finish with Spinach & Asiago
Once the gnocchi are just right, stir in your baby spinach and generous handfuls of freshly grated Asiago. The spinach will wilt, the cheese will melt into the sauce, and magic happens—creamy, cheesy bliss. Give it all a taste for seasoning, then nestle the chicken breasts back on top and finish everything with a sprinkle of fresh parsley.
Pro Tips for Making Asiago Chicken Gnocchi
- Gnocchi Timing: Give gnocchi just enough time to become tender—overcooking can make them mushy, so check for doneness early!
- Let Asiago Shine: Grate your Asiago cheese fresh for the boldest, nuttiest flavor and a perfectly melty finish.
- Keep Chicken Moist: Don’t overcook the chicken breasts; remove them right at 165°F and cover to keep them succulent until ready to serve.
- Layer the Sauce: Deglaze the pan after searing the chicken to capture those delicious caramelized bits for maximum flavor in your sauce.
How to Serve Asiago Chicken Gnocchi
Garnishes
This dish absolutely loves a scattering of freshly chopped parsley on top—it adds a burst of brightness that contrasts beautifully with the creamy sauce. If you’re feeling extra, a shower of extra grated Asiago or cracked black pepper right before serving is always a good idea.
Side Dishes
Since Asiago Chicken Gnocchi is so rich and hearty, pair it with something that balances that lushness—a refreshing green salad with a tangy vinaigrette, roasted asparagus, or simple steamed broccoli makes an ideal side. For those who can’t resist, a slice of crusty bread is perfect for mopping up every last bit of sauce.
Creative Ways to Present
For a dinner party wow-factor, try slicing the chicken before arranging it over the gnocchi, then sprinkle with parsley and a little extra cheese. Or, spoon the gnocchi and sauce into shallow bowls and top with whole or sliced chicken breasts for that “restaurant-at-home” feeling. Either way, serve hot and watch the cheese pull as you dig in!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Asiago Chicken Gnocchi, store it in an airtight container in the fridge for up to three days. The sauce will thicken as it sits, but it actually gets even more flavorful overnight!
Freezing
Because of the creamy sauce and gnocchi, this dish is best enjoyed fresh, but you can freeze it in a pinch. Allow it to cool completely, then freeze in a sealed container for up to two months. When thawing, some separation of the sauce is normal; just stir well after reheating.
Reheating
Reheat gently on the stovetop over low heat or in the microwave with a splash of broth or milk to loosen up the sauce. Stir occasionally until everything is heated through and creamy again—avoid boiling, which can make the sauce split.
FAQs
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Can I use store-bought pre-cooked gnocchi for this recipe?
Absolutely! Shelf-stable or refrigerated gnocchi both work well for Asiago Chicken Gnocchi. Just make sure the type you’re using only needs a few minutes to become tender in the sauce; if it’s already fully cooked, add it toward the end so it doesn’t get mushy.
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What can I substitute for Asiago cheese?
If you don’t have Asiago on hand, Parmesan or Pecorino Romano both make excellent substitutes in this recipe. Each will bring its own distinctive nutty and salty character to the creamy sauce, so use your favorite!
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Can I use chicken thighs instead of breasts?
Definitely! Boneless, skinless chicken thighs add extra juiciness and flavor to Asiago Chicken Gnocchi. Just adjust the cooking time as needed, as thighs may take a couple minutes longer to cook through than breasts.
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Can I make this dish gluten-free?
Yes—simply use a gluten-free all-purpose flour blend for thickening the sauce and be sure your gnocchi is gluten-free (many brands offer this option). The rest of the ingredients in Asiago Chicken Gnocchi are naturally gluten-free!
Final Thoughts
If you’re looking for a dish that’s equal parts cozy and crave-worthy, Asiago Chicken Gnocchi should be at the top of your list. Give it a try this week and treat yourself (and your lucky dinner companions) to the comfort of creamy, cheesy goodness—one unforgettable bite at a time!
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Asiago Chicken Gnocchi Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 38 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
- Diet: Vegetarian
Description
A comforting and creamy Asiago Chicken Gnocchi recipe that combines tender chicken breasts with pillowy gnocchi in a rich, cheesy sauce with fresh spinach. This one-skillet meal is perfect for a cozy dinner at home.
Ingredients
For the Chicken:
- 3 boneless skinless chicken breasts (about 1 1/2 pounds), pounded to an even thickness
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 5 tablespoons unsalted butter, divided
For the Sauce:
- 1 medium shallot, diced (about 1/3 cup)
- 1 teaspoon garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup half-and-half
- 1 package (16 ounces) potato gnocchi, uncooked
- 2 cups fresh baby spinach
- 1/2 cup Asiago cheese, finely grated
- Fresh parsley, chopped for garnish
Instructions
- Prepare the Chicken: Pat the chicken breasts dry and season with salt and pepper.
- Cook the Chicken: In a skillet, cook the chicken in butter until done. Set aside.
- Make the Sauce: In the same skillet, cook shallot, garlic, and flour. Add chicken broth, half-and-half, and gnocchi. Simmer until thickened.
- Finish the Dish: Stir in spinach and cheese. Place chicken on top and garnish with parsley.
Notes
- Make sure to pound the chicken to an even thickness for even cooking.
- Adjust the seasoning of the dish according to your preferences.
- Feel free to add extra vegetables like cherry tomatoes or mushrooms for more flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg
