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!
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 uncovered for 3-5 minutes, stirring frequently, until gnocchi is tender and sauce becomes creamy.
Turn the heat down 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 immediately.
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Notes
Gnocchi: Shelf stable potato gnocchi works best in this recipe - even sweet potato would work. You could use refrigerated or frozen gnocchi but it'll cook faster and release less starch, resulting in a runnier sauce.
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 or sauces, and they freeze well. You can substitute with 2 tablespoon grated Parmesan cheese and add it in with the corn.
If using fresh basil, oregano, or parsley, double the amount listed in the recipe. You could also substitute with ¾-1 teaspoon Italian seasoning mix.
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 rest of the recipe.
For a dairy free version, replace the Parmesan with nutritional yeast and use coconut cream in place of milk.
To make this gluten free, 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 for 2-3 minutes on its own first, then add in the gnocchi.