Creamy Pesto Gnocchi with Chicken

The first time I made pesto cream sauce, I accidentally dumped in way too much pesto, but nobody complained. That rich, herbal intensity against the velvety cream became the standard in our house. Now it is the only way my husband asks for gnocchi, and honestly, he might be onto something.

Last winter my sister came over after a terrible day at work, so I doubled the recipe and we ate it standing at the counter while catching up. Sometimes food that hugs you back is exactly what Tuesday calls for.

Ingredients

• Chicken breasts: Cut into uniform cubes so everything cooks evenly, about the size of a playing die
• Kosher salt and black pepper: Season the chicken generously before it hits the pan
• Olive oil: Use a neutral oil with a high smoke point for searing
• Potato gnocchi: Store-bought works beautifully here, no need to make from scratch
• Unsalted butter: Adds richness and helps the gnocchi achieve that golden crisp
• Garlic: Freshly minced, nothing from a jar, it makes all the difference
• Heavy cream: Creates that luxurious sauce consistency we are after
• Basil pesto: Homemade or store-bought, just make sure it is vibrant green
• Parmesan cheese: Grate it fresh if you can, it melts better than pre-shredded

Instructions

Season and prep the chicken:

Sprinkle the cubes all over with salt and pepper, letting them sit while you heat the pan

Sear the chicken:

Cook in hot oil until golden, about 5 minutes, then transfer to a plate

Crisp the gnocchi:

Melt butter in the same skillet and add the gnocchi, letting them develop a golden crust

Add the aromatics:

Stir in the garlic for just a minute until fragrant

Build the sauce:

Pour in the cream, simmer gently, then swirl in pesto and Parmesan

Bring it together:

Return the chicken to the pan and toss everything until coated and bubbling

Save

My neighbor smelled this cooking through an open window and showed up with a bottle of wine just as I was plating. Some meals are meant to be shared.

Making It Lighter

Half-and-half works if you want to cut some richness, though the sauce will be slightly thinner. I have also used whole milk in a pinch, just let it reduce a bit longer.

Going Vegetarian

Sautéed mushrooms or roasted bell peppers make excellent substitutes for the chicken. Keep the cooking time short so they do not become mushy.

Worth Knowing

A cold Pinot Grigio cuts through the cream perfectly. If you want to meal prep, cook everything and store it separately—the sauce and gnocchi reheat beautifully together.

• Reserve a splash of pasta water if the sauce needs loosening
• Fresh basil at the end brightens everything up
• Extra Parmesan never hurt anyone

Save

There is something deeply comforting about a dish that comes together this fast but tastes like you spent hours at the stove.

Recipe FAQs

→ Can I make this ahead of time?

While best served fresh, you can prepare components ahead. Season and cube the chicken up to 24 hours in advance. The sauce can be made separately and reheated gently when ready to serve. However, I recommend cooking the gnocchi just before serving to maintain its crispy texture.

→ What type of pesto works best?

Both store-bought and homemade basil pesto work beautifully here. If using store-bought, look for one with good olive oil quality and fresh basil flavor. Homemade allows you to control the saltiness and garlic intensity. Traditional pine nut pesto adds wonderful depth, though walnut versions work nicely too.

→ Can I use homemade gnocchi?

Absolutely! Fresh homemade gnocchi will elevate this dish even more. Just be gentle when sautéing since fresh gnocchi is more delicate than dried. Cook for 3-4 minutes instead of 5-6 to achieve that golden exterior without breaking apart.

→ How do I prevent the sauce from separating?

Keep the heat at a gentle simmer rather than a rolling boil. Stir constantly when adding the cream and pesto. If you notice any separation, remove from heat immediately and whisk vigorously. The key is moderate heat and continuous movement.

→ What vegetables can I add?

Spinach or arugula added during the last minute of cooking wilts beautifully into the sauce. Cherry tomatoes halved and sautéed with the garlic add acidity and color. Peas or asparagus work well too. Just add them when you return the chicken to the pan so they heat through without overcooking.

→ Is there a lighter cream alternative?

Half-and-half creates a lighter sauce while still providing richness. Whole milk works but produces a thinner consistency—you might reduce it slightly first. Greek yogurt can be used but add it off the heat to prevent curdling, and expect a tangier flavor profile.