I can’t believe how this pesto chicken gnocchi turns a rushed weeknight into a restaurant-worthy, flavor-packed dinner that disappears before you can blink.

Jump to Recipe

I am obsessed with how pillowy potato gnocchi soaks up bright basil pesto, turning simple components into dinner that actually feels indulgent without being fussy. I love the way the tender gnocchi and herby sauce keep every bite interesting.

And the sauce clings in all the right places, so every forkful tastes deliberate. It’s got enough heft to satisfy after a long day but still tastes fresh.

Short, vibrant, reliable. My go-to when I want something fast that still makes me sit down and really enjoy my plate.

No fuss. Totally addictive.

I make it when dinner needs to impress.

Ingredients

Print Recipe (No Advertisments)

Gnocchi: pillowy bites that soak up sauce and make dinner feel cozy.
Chicken: lean protein, hearty chunks that keep it filling and satisfying.
Basil pesto: herb-forward punch, creamy and bold without much effort.
Heavy cream: makes the sauce silky and a little indulgent, worth it.
Olive oil: smooth cooking base and subtle fruity aroma.
Butter: adds richness and that slightly toasted, homey flavor.
Garlic: bright, aromatic kick that wakes everything up fast.
Cherry tomatoes: juicy pops and fresh acidity to cut richness.
Baby spinach: wilts down easily, sneaks in green nutrients.
Parmesan: salty, nutty finish that ties the sauce together.
Lemon juice: brightens the whole plate, optional but refreshing.
Red pepper flakes: gives heat and a little personality if you want.
Salt: brings out all the flavors, don’t skimp but don’t overdo.
Black pepper: warm bite that complements the creaminess nicely.
Fresh basil: aromatic garnish that makes it look and smell fresh.

Ingredient Quantities

1 lb (450 g) potato gnocchi

1 lb (450 g) boneless skinless chicken breasts, cut into bite sized pieces

1 cup prepared basil pesto (store bought or homemade, it’s fine)

1/2 cup heavy cream

2 tbsp olive oil

2 tbsp unsalted butter

2 cloves garlic, minced

1 cup cherry tomatoes, halved

2 cups baby spinach

1/2 cup grated Parmesan cheese, plus extra for serving

1 tbsp lemon juice (optional, but brightens the dish)

1/4 tsp crushed red pepper flakes, optional

Salt to taste

Freshly ground black pepper to taste

2 tbsp fresh basil, chopped (optional)

How to Make this

Print Recipe (No Advertisments)

1. Bring a large pot of salted water to a boil and cook the gnocchi according to package directions until they float, about 2 to 3 minutes; drain and set aside, reserving a 1/2 cup of the cooking water just in case the sauce needs thinning.

2. While the gnocchi cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season the bite sized chicken pieces with salt and pepper, then add to the skillet in a single layer. Don’t crowd the pan or they’ll steam instead of brown.

3. Cook the chicken until golden and cooked through, about 4 to 6 minutes, stirring once or twice. Transfer the chicken to a plate and tent with foil to keep warm.

4. Reduce heat to medium, add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the same skillet. Add the minced garlic and cook until fragrant, about 30 seconds to 1 minute, stirring so it doesn’t burn.

5. Stir in the cherry tomatoes and red pepper flakes if using, cook 2 to 3 minutes until tomatoes soften and start to blister. Add the baby spinach and cook until wilted.

6. Pour in the heavy cream and pesto, stirring to combine. Let the sauce simmer gently for 2 to 3 minutes so it thickens slightly. If the sauce is too thick, add a splash of the reserved gnocchi water to loosen it.

7. Return the cooked chicken and drained gnocchi to the skillet, toss gently to coat everything in the pesto cream sauce. Stir in the grated Parmesan and lemon juice if using, taste and adjust salt and pepper.

8. Cook together another minute so flavors meld and the cheese melts into the sauce. If you want it richer, add a little more butter or cream, but you probably wont need to.

9. Remove from heat, sprinkle with chopped fresh basil and extra grated Parmesan for serving. Serve hot right away, cause gnocchi gets gummy if it sits too long.

10. Leftovers reheat gently in a skillet with a splash of cream or water to revive the sauce. Enjoy, and dont be surprised if everyone asks for seconds.

Equipment Needed

1. Large pot for boiling gnocchi
2. Colander to drain and reserve cooking water
3. Large skillet or sauté pan for browning chicken and making sauce
4. Wooden spoon or silicone spatula for stirring (don’t use metal on nonstick)
5. Tongs or slotted spoon to turn and lift the chicken and gnocchi
6. Chef’s knife for cutting chicken, tomatoes and basil
7. Cutting board (one for meat is best)
8. Measuring cups and spoons plus a small bowl to hold garlic or lemon juice if you like prep done ahead

FAQ

Q: Can I use frozen gnocchi or do I need fresh? A: Yes, frozen gnocchi works fine. Cook it according to package directions or boil until they float, then drain well before adding to the sauce so they don't make it watery.

Q: How do I stop the sauce from getting too thin or greasy? A: Make sure to brown the chicken first and drain excess fat if there's a lot. Use the butter and olive oil amounts listed, then add cream slowly while simmering so it reduces a bit. If it still seems thin, cook a few minutes longer off the heat while stirring, the cheese will help thicken it.

Q: Can I make this dairy free or lower fat? A: For dairy free swap heavy cream for full fat coconut milk and use a dairy free pesto or make pesto without cheese. For lower fat use half-and-half or a light cream and reduce the butter to 1 tablespoon. Flavor may change a bit but it still works.

Q: What if I want to make this vegetarian? A: Skip the chicken and add mushrooms, roasted veggies, or extra cherry tomatoes and white beans for protein. Sear mushrooms or roast veggies first so they hold up and add them in where the chicken would go.

Q: Can I make it ahead and reheat later? A: Yes, store in an airtight container in the fridge up to 3 days. Reheat gently on the stovetop with a splash of cream or water to loosen the sauce, or microwave in short bursts stirring in between to avoid drying out.

Q: How do I get the best flavor balance? A: Taste as you go. Add salt and pepper after the cream and pesto are in cause pesto can be salty. If it tastes flat, add the lemon juice a little at a time, it brightens everything. If you like heat toss in the red pepper flakes.

Easy Pesto Chicken Gnocchi Recipe Substitutions and Variations

Gnocchi: swap with small pasta like cavatappi or shell pasta if you dont have gnocchi, or use cauliflower gnocchi for a lower carb option
Chicken: use shrimp, sliced Italian sausage, or firm tofu for a vegetarian twist — cook times will change
Heavy cream: replace with equal parts half and half mixed with a tablespoon of butter, or use full fat coconut milk for a dairy free choice
Pesto: substitute with sun dried tomato pesto, a quick arugula-walnut pesto, or just stir in extra Parmesan and a handful of fresh basil if needed

Pro Tips

1. Brown the chicken in batches, dont crowd the pan. If you pile it in it will steam not get that nice crust that adds flavor. Use a hot pan, give each piece room, then let them rest on a plate while you make the sauce so juices stay put.

2. Save some gnocchi water, honestly dont skip it. A tablespoon or two will magically loosen the sauce without watering it down, and the starch helps the pesto cling to the gnocchi and chicken.

3. Add the cream and pesto off high heat. Boiling will break the sauce and make it separate, so simmer gently, taste as you go, and only add salt after the Parmesan since it can be pretty salty.

4. Finish with acid and fresh herbs right before serving. A squeeze of lemon and a handful of chopped basil brightens the whole dish and makes leftovers taste fresh, plus serving it immediately keeps the gnocchi from getting gummy.

Easy Pesto Chicken Gnocchi Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I can't believe how this pesto chicken gnocchi turns a rushed weeknight into a restaurant-worthy, flavor-packed dinner that disappears before you can blink.

Servings

servings

Calories

957

kcal

Equipment: 1. Large pot for boiling gnocchi
2. Colander to drain and reserve cooking water
3. Large skillet or sauté pan for browning chicken and making sauce
4. Wooden spoon or silicone spatula for stirring (don’t use metal on nonstick)
5. Tongs or slotted spoon to turn and lift the chicken and gnocchi
6. Chef’s knife for cutting chicken, tomatoes and basil
7. Cutting board (one for meat is best)
8. Measuring cups and spoons plus a small bowl to hold garlic or lemon juice if you like prep done ahead

Ingredients

1 lb (450 g) potato gnocchi
1 lb (450 g) boneless skinless chicken breasts, cut into bite sized pieces
1 cup prepared basil pesto (store bought or homemade, it's fine)
1/2 cup heavy cream
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, minced
1 cup cherry tomatoes, halved
2 cups baby spinach
1/2 cup grated Parmesan cheese, plus extra for serving
1 tbsp lemon juice (optional, but brightens the dish)
1/4 tsp crushed red pepper flakes, optional
Salt to taste
Freshly ground black pepper to taste
2 tbsp fresh basil, chopped (optional)

Directions

Bring a large pot of salted water to a boil and cook the gnocchi according to package directions until they float, about 2 to 3 minutes; drain and set aside, reserving a 1/2 cup of the cooking water just in case the sauce needs thinning.
While the gnocchi cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season the bite sized chicken pieces with salt and pepper, then add to the skillet in a single layer. Don’t crowd the pan or they’ll steam instead of brown.
Cook the chicken until golden and cooked through, about 4 to 6 minutes, stirring once or twice. Transfer the chicken to a plate and tent with foil to keep warm.
Reduce heat to medium, add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the same skillet. Add the minced garlic and cook until fragrant, about 30 seconds to 1 minute, stirring so it doesn’t burn.
Stir in the cherry tomatoes and red pepper flakes if using, cook 2 to 3 minutes until tomatoes soften and start to blister. Add the baby spinach and cook until wilted.
Pour in the heavy cream and pesto, stirring to combine. Let the sauce simmer gently for 2 to 3 minutes so it thickens slightly. If the sauce is too thick, add a splash of the reserved gnocchi water to loosen it.
Return the cooked chicken and drained gnocchi to the skillet, toss gently to coat everything in the pesto cream sauce. Stir in the grated Parmesan and lemon juice if using, taste and adjust salt and pepper.
Cook together another minute so flavors meld and the cheese melts into the sauce. If you want it richer, add a little more butter or cream, but you probably wont need to.
Remove from heat, sprinkle with chopped fresh basil and extra grated Parmesan for serving. Serve hot right away, cause gnocchi gets gummy if it sits too long.
Leftovers reheat gently in a skillet with a splash of cream or water to revive the sauce. Enjoy, and dont be surprised if everyone asks for seconds.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.