Asiago Chicken and Gnocchi is a delightful main course perfect for family dinners or special occasions. Tender, seasoned chicken breasts pair beautifully with soft and pillowy gnocchi and fresh spinach, all enveloped in a rich Asiago cheese sauce. The creamy texture and comforting flavors make this dish an instant hit at the dinner table. If you like quick and easy, but impressive meals, make sure to check out our Marry Me Chicken Mac and Cheese.
Tips for the Perfect Asiago Chicken and Gnocchi
For the best results, pound your chicken breasts to an even thickness. This ensures the chicken cooks evenly and remains juicy. Don’t have chicken breasts? Chicken thighs are a great alternative, offering a slightly richer flavor. Whether you choose breasts or thighs, always cook until the internal temperature reaches 165°F for food safety.
Half-and-half is used for a balanced sauce, but if you’re after something richer, swap it for heavy cream. For a lighter dish, you can opt for whole milk. Each option will create a deliciously creamy sauce with a slightly different texture and richness.
Substitutions and Customizations
- Chicken: Pre-cooked chicken, like rotisserie, can be used to save time. Simply toss it into the dish when combining the gnocchi and sauce.
- Spinach: Frozen spinach works just as well as fresh. Be sure to thaw and drain it to avoid watering down the sauce.
- Cheese: If Asiago cheese isn’t available, Parmesan, Romano, or Pecorino will work beautifully.
Storage Instructions
To store leftovers, let the dish cool completely, then place it in an airtight container. Refrigerate for up to 2-3 days. When reheating, warm it in the microwave or on the stovetop over medium-low heat. This helps retain the creamy consistency without drying out the chicken or gnocchi.
Asiago Chicken and Gnocchi is a meal that combines heartiness with indulgence. Whether you’re enjoying it as a midweek comfort meal or a dinner-party showstopper, this recipe is sure to please
Asiago Chicken Gnocchi
Ingredients
- 3 boneless skinless chicken breasts (about 1 ½ pounds), pounded to an even thickness
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 5 tablespoons unsalted butter, divided
- 1 medium shallot, diced (about ⅓ cup)
- 1 teaspoon garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ cup half-and-half
- 1 package (16 ounces) potato gnocchi, uncooked
- 2 cups fresh baby spinach
- ½ cup Asiago cheese, finely grated
- Fresh parsley, chopped for garnish
Instructions
- Pat the chicken breasts dry and season evenly with kosher salt and black pepper.
- In a large non-stick skillet over medium heat, add 2 tablespoons of the butter. Once the butter has melted, add the chicken breasts. Cook for 8-10 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F. (Cooking time may vary depending on the size of the chicken breasts.)
- Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
- In the same skillet, add the remaining 3 tablespoons of butter. Once melted, add the diced shallot. Cook, stirring frequently, until softened, about 3-5 minutes. Add the minced garlic and cook for 1 more minute.
- Sprinkle the flour over the shallot and garlic, whisking for about 1 minute until the flour is fully incorporated and slightly golden.
- Gradually add the chicken broth, whisking constantly to combine and scrape up any browned bits from the bottom of the skillet. Cook for 3-5 minutes or until the sauce has slightly thickened.
- Add the half-and-half and uncooked gnocchi to the skillet. Stir to combine, ensuring the gnocchi is submerged in the sauce. Continue cooking for 5-7 minutes, or until the gnocchi is tender and cooked through.
- Stir in the fresh spinach and grated Asiago cheese. Cook for 2-3 minutes, stirring occasionally, until the spinach has wilted and the cheese is fully melted into the sauce.
- Remove the skillet from the heat and place the cooked chicken breasts on top of the gnocchi mixture.
- Garnish with chopped fresh parsley and serve immediately.
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