Creamy Sun-Dried Tomato Chicken Gnocchi
This Creamy Sun-Dried Tomato Chicken Gnocchi is a one-pan wonder! Tender chicken, pillowy gnocchi, and a luscious creamy sauce with tangy sun-dried tomatoes make it irresistible.
Servings: 4 servings
Ingredients
- 1 pound chicken breast diced
- 1 tablespoon olive oil
- 2 cups gnocchi
- 1 cup sun-dried tomatoes chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- fresh basil for garnish
- grated Parmesan cheese for serving
Instructions
Prepare the Chicken
- Heat 1 tablespoon of olive oil in your skillet over medium-high heat. Once hot, add the diced chicken breast. Season with a pinch of salt, pepper, and half the Italian seasoning. Cook for about 5-6 minutes, stirring occasionally, until the chicken is fully cooked and golden on the outside. Remove the chicken from the pan and set aside.
Cook the Gnocchi
- In the same skillet, add the gnocchi directly (no need to boil first if using store-bought). Cook over medium heat, stirring occasionally, until the gnocchi are golden and slightly crispy on the outside—about 4-5 minutes.
Build the Sauce
- Add minced garlic to the skillet with the gnocchi and sauté for about 30 seconds until fragrant. Then stir in the chopped sun-dried tomatoes and remaining Italian seasoning. Pour in 1 cup of chicken broth, scraping the bottom of the pan to deglaze and lift any flavorful bits. Let it simmer for 2-3 minutes.
Make it Creamy
- Lower the heat to medium-low and stir in the heavy cream. Let the sauce come to a gentle simmer, allowing it to thicken slightly—about 3-4 minutes. Return the cooked chicken to the pan and toss everything together until the chicken is warmed through and coated in the creamy, tangy sauce.
Garnish and Serve
- Remove the skillet from heat. Sprinkle fresh basil leaves on top for a bright, herbal note. Serve immediately with a generous grating of Parmesan cheese.
Equipment
- Large skillet or sauté pan
- Wooden Spoon or Spatula
- Knife and cutting board
- Measuring cups and spoons
- Grater
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with added broth or cream if needed.
- Use chicken thighs instead of breast for a richer, more tender dish; adjust cooking time accordingly.
- Substitute heavy cream with half-and-half or whole milk for a lighter sauce, adding flour or cornstarch to thicken if needed.