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Homemade Creamy Sun-Dried Tomato Chicken Gnocchi photo

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Keyword: Chicken, Creamy, Easy, Gnocchi, Quick, Sun-Dried Tomato
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.