This One Pan Creamy Chicken and Gnocchi is the ultimate comfort food - and its surprisingly easy! Pillowy soft gnocchi dumplings, shredded chicken, sun-dried tomatoes, and sweet corn are coated in a cheesy and luxurious cream sauce. This 20-minute meal feels restaurant-quality but couldn't be easier to make at home!
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🥔 A One Pan Italian Dream
Gnocchi, pronounced "KNEE-oh-key", is one of my all-time favorite foods ever. Traditional Italian gnocchi is made from potatoes and flour and shaped into bite-sized dumplings. After they've been boiled, gnocchi becomes bouncy and soft with a chewy heartiness that still feels very light. It tastes great pan-fried in butter, with a simple red sauce, or in a decadent cream sauce like this one.
When you're in need of a delicious yet easy dinner, look no further than this healthy One Pan Creamy Chicken and Gnocchi! Use rotisserie or leftover chicken and shelf-stable gnocchi for a quick, effortless meal. Everything cooks in one skillet, making clean-up a breeze as well! For more one pot meals, Sausage and Couscous, Cheeseburger Pasta, and Vietnamese Chicken Curry are must-tries.
And despite its ease, this homemade Creamy Chicken and Gnocchi feels fancy. The silky smooth cream sauce comes together in minutes thanks to the starchy potato gnocchi. But this cozy dinner is special enough to serve on holidays like Valentine's Day or date night! It's a family-friendly meal that'll earn a permanent spot on your menu.
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!
- Versatile: Serve Creamy Chicken Gnocchi on a busy weeknight for the family, or make it for a special event or date night. It's sure to satisfy on any occasion!
- 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.
🧂 Ingredients
- Cooking oil: Avocado oil is my favorite oil for cooking, frying, and sautéing because of its high smoke point (500°F).
- 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.
- 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.
- 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.
- Sun-dried tomatoes: A bite of tart flavor that helps cut through the richness of the cheese. 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.
- Cooked chicken: This is a great recipe for leftover or rotisserie chicken. If you don't have any, first pan-sear a boneless skinless chicken breast or thigh in the skillet until the internal temperature reaches 160ºF.
- Parsley: for garnish
Substitutions & Variations
- Shelf stable potato gnocchi works best in this recipe - even sweet potato would work. You can use fresh refrigerated gnocchi but it'll cook faster and release less starch, resulting in a runnier sauce.
- Less starchy gnocchis (like cauliflower, pumpkin, spinach, or ricotta) will also result in a runnier, less creamy sauce. I recommend letting the sauce simmer for 2-3 minutes on its own first, then add in the gnocchi.
- 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, baby bella mushrooms, or peas would all be great additions.
- For more brightness, add a splash of white wine or lemon juice after sautéing the onion and garlic to deglaze the pan.
- Switch up the protein by replacing chicken with bacon, chorizo, crumbled Italian sausage, or shrimp.
👩🏻🍳 How To Make One Pan Creamy Chicken and Gnocchi
⬇️ Please scroll down to the recipe card to see full ingredient amounts and instructions.
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. 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 should evaporate and begin to thicken.
STEP FOUR: Once the gnocchi is tender, turn the heat down to low. 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.
💭 Top Tips
- Make sure to use a large, wide skillet for this One Pan Creamy Chicken and Gnocchi. 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.
- For best results, use store bought shelf-stable potato gnocchi. They have the right amount of starch to thicken the cream sauce and will hold up well. 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.
- Make sure to add uncooked gnocchi directly to the pan. We want as much of the potato starch as possible to thicken the sauce. Plus, gnocchi cooks within minutes so no need to cook it first.
- It’s really easy to overcook gnocchi. To avoid disaster, cook it for a maximum of 5 minutes in the boiling sauce for this recipe. If you’re unsure if it’s done, have a nibble and check. Perfectly cooked gnocchi is light and fluffy in the center.
- I love using oil-packed sun dried tomatoes. They're extra flavorful and juicy. Plus, the oil is great to use in sauces, salad dressings, or pizza.
What To Serve With Creamy Chicken and Gnocchi
- 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.
🥡 Storing & Freezing
Storing: This One Pan Creamy Chicken and Gnocchi is best enjoyed fresh. But if you have any leftovers, leave them to cool to room temperature before placing inside an air-tight container. Store in the fridge for up to 3 days.
Freezing: While you can freeze uncooked gnocchi, I don’t recommend you freeze this cooked dish. The texture will change considerably and the dairy will separate upon thawing.
Reheating: Microwave individual servings in a bowl in 30 second intervals, stirring between each interval. Add a splash of broth or milk if it looks dry.
Alternatively, you can add leftovers into a small pot on the stove over medium heat. If the sauce looks a little thick, add a little liquid to loosen. Gently stir until warmed through.
Make Ahead: I do not recommend making Creamy Chicken Gnocchi in advance. The pasta and sauce will change in texture as it sits.
📖 Recipe FAQs
On its own, potato gnocchi tastes plain and a little bland, similar to cooked plain pasta. Its superpower is in the light and delicate texture. But there’s also a good side to the blandness — it lets the gnocchi act like a blank canvas, making it a great ingredient for carrying other flavors. This is especially true for this flavor-packed gnocchi with chicken and cream sauce.
The best way to cook gnocchi is to follow the directions on the package. A good rule of thumb is to cook gnocchi in a large pan of boiling, salted water. When the gnocchi rises to the top, it’s cooked and you should remove it. It should take around 2-4 minutes to reach this stage. When gnocchi sinks back to the bottom of the pan, it’s overcooked.
Gnocchi is a potato dumpling. Although it's often categorized as "pasta", it belongs in its own category.
🍽 Looking For More Pasta?
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📋 Recipe
One Pan Creamy Chicken and Gnocchi
Ingredients
- 1 tablespoon cooking oil
- ¼ onion chopped; about ½ cup
- 2-3 cloves garlic minced
- 1½ cups chicken broth
- ½ cup whole milk
- 1 inch Parmesan rind (see notes)
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon dried parsley
- 1 lb gnocchi Shelf-stable recommended (see notes)
- 3 tablespoon sun-dried tomatoes with oil
- ½ cup frozen corn
- 1½ cups shredded cooked chicken (or rotisserie chicken)
- Salt and pepper
- Parsley to garnish
Instructions
- In a large and wide pan, heat oil over medium-high heat. When hot, add onion with a pinch of salt. Sauté until edges start to become translucent, about 2-3min. Then add garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth, milk, Parmesan rind, herbs, and season with salt and pepper. Bring to a boil, then add gnocchi. Cook over medium-high heat for 3-5 minutes, stirring frequently, until gnocchi is tender and sauce becomes creamy.
- Turn down the heat to low and remove the Parmesan rind. Stir in the sun-dried tomatoes with oil, corn, and shredded chicken breast. Season to taste and garnish with fresh minced parsley. Serve warm.
Notes
- Parmesan rind: When purchasing blocks of Parmesan cheese, always make sure to save the rinds! They add a subtle nutty and cheesy flavor to broths and sauces and freeze well. Substitute with 2 tablespoon grated Parmesan cheese and add it in with the corn.
- Gnocchi: Shelf stable potato gnocchi works best in this recipe - even sweet potato would work. Fresh refrigerated gnocchi will cook faster and release less starch, resulting in a runnier sauce.
- Less starchy gnocchis (like cauliflower, pumpkin, spinach, or ricotta) will also result in a runnier, less creamy sauce. I recommend letting the sauce simmer for 2-3 minutes on its own first, then add in the gnocchi.
- Chicken: This is a great recipe for leftover or rotisserie chicken. If you don't have any, first pan-sear a boneless skinless chicken breast or thigh in the skillet until the internal temperature reaches 160ºF, then shred.
- Storing Leftovers: This dish is best enjoyed fresh. But if you have any leftovers, leave them to cool to room temperature before placing inside an air-tight container. Store in the fridge for up to 3 days.
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