This Pesto Chicken Gnocchi is rich, creamy, and tastes like it came straight off a restaurant menu. The juicy chicken is seared, the sauce is a dreamy mix of pesto and Alfredo, and the gnocchi cooks right in the pan.
There’s "rich", and then there’s "pesto Alfredo with pan-seared chicken and gnocchi in one skillet, rich." This dish tastes like something you’d order at a fancy Italian place, but it comes together at home with way less effort (and no one has to change out of sweatpants).
It’s creamy, bold, and the kind of weeknight meal that is bound to impress. You can use your favorite store-bought pesto, or one of my homemade pestos (classic, pistachio, and kale)
Reasons to Love This Recipe
- One pan, all the comfort: Minimal dishes, maximum flavor.
- Restaurant-level results: It’s rich, buttery, and feels fancy without the fuss.
- Ready in under 30 minutes: Quick enough for weeknights, indulgent enough for company.
Ingredients
- Chicken: I used thinly sliced chicken breast for this recipe, but you can use thighs if you prefer.
- Spices: garlic powder, Italian seasoning, salt and pepper.
- Gnoochi: shelf stable gnocchi works best in this recipe, frozen does work but the cooking time will be a little different, see the notes.
- Heavy Cream: I haven't subbed this with a dairy free option.
- Pesto: homemade, or store bought.
- Spinach: kale will also work. If you prefer to skip the veggies, that will also work.
- Parmesan: another hard cheese like asiago will work if you prefer.
How to make Pesto Gnocchi
- Season and sear the chicken. Remove the chicken and set aside.
- Add the heavy cream and pesto to the skillet to make the creamy pesto alfredo. Next, add the spinach and parmesan. Stir the sauce until a creamy, thick sauce forms.
- Add the gnocchi and gently stir to coat. Add the chicken to the skillet and either pop in a preheated oven or cover and heat over low until the chicken is cooked through.
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Pesto Chicken Gnochi
Ingredients
For the Chicken
- 4 thinly sliced chicken breasts
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- salt and pepper to taste
Remaining Ingredients
- 1 tablespoon olive oil
- 2 cloves minced garlic
- 1 cup dry white wine (or chicken stock)
- 1 cup heavy whipping cream
- 6 ounces pesto
- 3 cups spinach chopped
- 1 cup parmesan grated
- 16 ounces shelf stable gnocchi
Instructions
- Season the chicken with Italian seasoning, garlic powder, salt and pepper on both sides.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken to the pan in a single layer and cook for 3-4 minutes on each side until golden. (it doesn’t have to be cooked though yet)
- Remove the chicken from the skillet and transfer to a plate.
- Add the remaining tablespoon of olive oil to the skillet. Saute the garlic for 30 seconds.
- Add the white wine to the pan and deglaze the skillet. Be sure to scrape the bottom of the pan to pick up any bits that might have stuck to the skillet.
- Allow the wine to simmer for 5-6 minutes or until it has reduced slightly.
- Stir in the heavy cream, pesto and parmesan. Cook the sauce, stirring occasionally, for 4-5 more minutes. Once the sauce has thickened slightly, reduce the heat to low and stir in the chopped spinach.
- Add the gnocchi to the skillet and stir until it is covered in the sauce. Top with the chicken. Cover the skillet and allow it to simmer, stirring occasionally over LOW heat until the chicken reaches an internal temperature of 160 degrees F.
- Garnish with finely chopped basil and fresh tomatoes if desired. Serve immediately
Nutrition Information
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Tips
- Use thin-sliced chicken breasts for quicker, more even cooking.
- Don’t overcrowd the skillet when searing the chicken—you want that golden crust.
- Store-bought pesto is great, but if you have homemade, even better.
- Simmer just until the gnocchi is tender and the sauce thickens slightly—don’t overcook or it’ll lose that creamy texture.
FAQ
Yes! Shelf-stable, refrigerated, or frozen gnocchi all work here. No need to boil first, just add straight to the skillet.
Traditional basil pesto works great, but you can also use kale pesto, arugula pesto, or even sun-dried tomato pesto if you want to switch it up.
This dish is best fresh, but you can prep the chicken and sauce ahead. Gently reheat everything in the skillet before serving.
You could swap the gnocchi for sautéed zucchini, cauliflower gnocchi, or cooked spaghetti squash, just know it changes the vibe (but still delicious).
Serving Ideas
This dish is rich on its own, but a crisp side salad or lemony roasted veggie works well to balance things out. Here are some other things I love with this dish:
