One Pan Creamy Chicken and Gnocchi

This One Pan Creamy Chicken and Gnocchi is the ultimate comfort food - and its unbelievably easy! Pillowy soft potato dumplings, shredded chicken, sun-dried tomatoes, and sweet corn are coated in a luxurious garlicky and cheesy cream sauce. This 20-minute meal feels restaurant-quality but couldn't be easier to make at home!

Why You'll Love It

• Quick and easy: This one skillet, 20-minute dinner is a breeze to whip up! Simple pantry and fridge staples allows this gnocchi and chicken dish to come together quickly. And luckily, clean-up is just as easy!
• Family friendly: Creamy gnocchi with chicken is satisfying with plenty of fun flavors and textures. The familiar yet delicious ingredients are sure to please even your pickiest eater!
• Cozy: Nothing beats comfort food like Dduk Mandu Guk (Korean Rice Cake and Dumpling Soup) or Turkey Alfredo on a cold winter's day. Save this One Pan Creamy Chicken and Gnocchi recipe for when you're in need of a little extra comfort.

• Gnocchi: I use store-bought shelf-stable potato gnocchi for this One Pan Creamy Chicken and Gnocchi. It cooks quickly and the starch in the dumplings thickens the sauce without additional flour. You can find it in a vacuum-sealed package in the pasta aisle.
• Cooked chicken: This is a great recipe for leftover or rotisserie chicken. I prefer shredded chicken breast in this recipe, but chicken thighs work just as great. If you have extra, use it up in Chicken Cavatappi
• Onion and garlic: Classic allium ingredients to flavor the creamy sauce.
• Chicken broth: I cook exclusively with bone broth. It's rich in collagen, supports digestion, and has anti-inflammatory components. If using regular chicken broth, I recommend using low sodium or unsalted.
• Whole milk: Creates a creamy sauce without being too heavy. But feel free to use half and half or heavy cream for more richness.
• Parmesan rind: I love using high-quality blocks of Parmesan cheese for recipes like Cavatappi Mac and Cheese, Air Fryer Parmesan Potato Wedges, and Vietnamese Garlic Noodles. Always make sure to save the rinds! They add a subtle nutty and cheesy flavor to homemade broths and sauces.
• Herbs: Dried basil, oregano, and parsley are a powerful trio that adds Italian flair to any dish. Feel free to substitute with Italian seasoning blend.
• Sun-dried tomatoes: A bite of tart flavor that helps cut through the richness of the cheese sauce. Choose the ones packed in oil for the best flavor and texture.
• Frozen corn: I like to use fire-roasted corn for a touch of charred flavor.
• Parsley: for garnish
• Cooking oil: Avocado oil is my favorite oil for cooking, frying, and sautéing because of its high smoke point (500°F).

• Shelf stable potato gnocchi works best in this recipe - even sweet potato gnocchi would work. You could use refrigerated or frozen gnocchi but it'll cook faster and release less starch, resulting in a runnier sauce.
• If using fresh basil, oregano, or parsley, double the amount listed in the recipe.
• Parmesan rinds are a must-have in my freezer. If you don't have any, substitute with 2 tablespoon grated Parmesan cheese and add it in at the same time as the corn.
• Add more vegetables! Fresh or frozen spinach, tomatoes, broccoli, kale, mushroom, or peas would all be great additions.
• Don't have cooked chicken ready? Cut a boneless skinless chicken breast or thigh into 1-inch pieces, then pan-fry in oil until the internal temperature reaches 160ºF (71ºC). Then use the same pan to cook the Creamy Chicken and Gnocchi.
• For more brightness, deglaze the pan with ¼ cup white wine or lemon juice after sautéing the onion and garlic.
• Switch up the protein by replacing chicken with bacon, chorizo, crumbled Italian sausage, or shrimp.
• For a dairy free version, replace the Parmesan with nutritional yeast and use coconut cream in place of milk.
• To make gluten free Creamy Gnocchi Chicken, use gluten free gnocchi. You could also use an alternative gnocchi like cauliflower, pumpkin, spinach, or ricotta, but it'll also result in a runnier, less creamy sauce. I recommend letting the sauce simmer in the pan for 2-3 minutes on its own first, then add in the gnocchi.

STEP ONE: First, heat oil in a large skillet over medium-high heat. Add onion with a pinch of salt, cooking until edges are lightly translucent, about 2-3 minutes. Then stir in garlic for 30 seconds until fragrant.

STEP TWO: Then add chicken broth, milk, Parmesan rind, herbs, and season with salt and pepper to the pan. Bring to a boil.

STEP THREE: Add the uncooked gnocchi and boil for 3-5 minutes over medium-high heat, constantly stirring to prevent the pasta from sticking to the pan. As it cooks, the liquid will begin to thicken.

STEP FOUR: Once the gnocchi is soft and tender, turn the heat down to low. To the pan, stir in the sun-dried tomatoes with its oil, corn, and shredded chicken. Remove the Parmesan rind and season to taste. Serve immediately and garnish with fresh parsley.

• Cook in a large, wide skillet: It'll allow for more evaporation, resulting in a creamier sauce. I prefer using a wide skillet with tall straight edges for most of my pasta dishes. My favorites are the Caraway Sauté pan or brasier pan.
• Use shelf-stable potato gnocchi for best results. They have the right amount of starch to thicken the cream sauce. Refrigerated and vegetable gnocchi are more fragile and tender, so they easily disintegrate if overcooked. They also have less flour which can result in a thinner sauce.
• Don't boil the gnocchi first: Add the pasta directly from the package into the sauce. We want as much of the potato starch as possible to thicken the sauce. Plus, gnocchi cooks quickly so no need to cook it first.
• Find sun-dried tomatoes packed in oil: They're extra flavorful and juicy. Plus, the oil is great to use in sauces, salad dressings, or pizza.

• Salads: Pair this decadent pasta dish with a light and refreshing salad. My favorites are Watermelon Beet Salad, Winter Citrus Salad, and Spinach and Strawberry Salad.
• Greens: When in doubt, roasted vegetables are a great way to round out a meal. Try easy recipes like Roasted Asparagus with Balsamic Glaze or Bang Bang Brussels Sprouts. Or keep things simple with Roasted Carrots and Green Beans.
• Dessert: Special occasions are never complete without a delicious dessert to end the night. Pumpkin Brownies (Vegan), Ube Cheesecake Bars, or Almond Cupcakes are some of my go-to's.