Ingredients
Scale
Let’s keep things simple and straightforward, just like the meals my mom used to whip up with whatever she had on hand.
- 1 pound of chicken breast, diced
- 2 tablespoons olive oil
- 1 package (16 oz) potato gnocchi
- 1 cup heavy cream
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Substitution tip: If you’re out of heavy cream, whole milk with a spoonful of butter will do the trick. And if chicken isn’t your favorite protein, shrimp can be a delightful alternative.
Instructions
- In a large skillet, heat olive oil over medium heat. Add the diced chicken breast, and season with salt and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
- Add the heavy cream to the skillet and bring to a simmer, stirring often. Reduce the heat to low and stir in the pesto and Parmesan cheese until well combined.
- Meanwhile, cook the gnocchi according to package instructions. Drain and add to the skillet along with the cooked chicken.
- Toss everything together in the sauce until the gnocchi and chicken are well coated. Cook for another 2-3 minutes until heated through.
- Garnish with fresh basil leaves if using, and serve immediately.
A little tip from my kitchen: don’t rush the simmering step. Letting the cream and pesto meld together over a gentle heat makes all the difference in taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Pesto Chicken Gnocchi, recipe, cooking, food
