Creamy Asiago Chicken Gnocchi

This creamy Asiago chicken gnocchi dish combines tender chicken breasts with pillowy potato dumplings in a rich, cheesy sauce that's both comforting and elegant. The addition of fresh spinach adds color and nutrients to this one-pan meal that's become a staple in my weeknight dinner rotation.

I first created this recipe when looking for something special but quick for my family's Sunday dinner. The combination of tender gnocchi and savory Asiago has since become our most requested special occasion meal, even though it's simple enough for any weekday.

Ingredients

• Boneless skinless chicken breasts: pound them to even thickness for quick and consistent cooking
• Kosher salt and black pepper: the foundation of proper seasoning for any protein
• Unsalted butter: creates the base for the sauce while adding richness
• Medium shallot: provides a milder, more elegant flavor than regular onions
• Minced garlic: adds essential aromatic flavor to the sauce
• All-purpose flour: works as the thickening agent for the perfect sauce consistency
• Chicken broth: forms the savory base of the sauce look for low-sodium options
• Half-and-half: provides creaminess without being as heavy as full cream
• Potato gnocchi: pillow-soft dumplings that cook directly in the sauce absorbing flavors
• Fresh baby spinach: adds color, nutrients, and slight earthiness
• Asiago cheese: brings nutty, complex flavor that elevates the entire dish
• Fresh parsley: brightens the finished dish with color and fresh flavor

Step-by-Step Instructions

Prepare and Cook Chicken:

Pat chicken breasts completely dry with paper towels to ensure proper browning. Season evenly with kosher salt and black pepper on both sides. Heat 2 tablespoons butter in a large nonstick skillet over medium heat until melted and slightly bubbling. Add chicken and cook for 4-5 minutes on each side until golden brown and internal temperature reaches 165°F. Remove to a plate and tent loosely with foil to keep warm while retaining moisture.

Create the Sauce Base:

Using the same skillet with all the flavorful chicken fond, add remaining 3 tablespoons butter and allow to melt completely. Add diced shallot and cook for 3-5 minutes, stirring frequently, until softened and translucent but not browned. Add minced garlic and cook for exactly 1 minute, stirring constantly to prevent burning which would create bitterness.

Make the Roux:

Sprinkle flour evenly over the shallot-garlic mixture, whisking continuously for a full minute. This cooking process eliminates raw flour taste while creating a golden base for the sauce. Keep whisking to prevent any lumps from forming and ensure the flour fully coats the aromatics.

Build the Sauce:

Gradually pour in chicken broth while whisking vigorously to incorporate the roux. Make sure to scrape all browned bits from the pan bottom these contain concentrated flavor. Simmer for 3-5 minutes, stirring occasionally, until the sauce begins to thicken noticeably and coats the back of a spoon.

Cook Gnocchi in Sauce:

Add half-and-half and stir to incorporate completely into the sauce. Immediately add uncooked gnocchi, ensuring all pieces are submerged in the liquid. Simmer for 5-7 minutes, stirring gently and occasionally, until gnocchi float to the top and are tender throughout. The gnocchi will absorb flavors while also releasing starch that further thickens the sauce.

Finish the Dish:

Stir in fresh spinach and grated Asiago cheese. The residual heat will wilt the spinach and melt the cheese within 2-3 minutes. Gently stir to distribute evenly throughout the dish. Return chicken breasts to the skillet, nestling them into the gnocchi mixture. Allow to warm through for 1-2 minutes. Sprinkle with freshly chopped parsley just before serving for bright color and fresh flavor.

Pin it

Asiago cheese is the star ingredient in this dish. I discovered its perfect balance of nutty sharpness and melting properties through experimentation with various Italian cheeses. My family now specifically requests this dish by name whenever we have something to celebrate or need a special comfort meal.

Make-Ahead Tips

This dish can be partially prepared ahead of time to streamline dinnertime cooking. Cook the chicken breasts up to a day in advance and refrigerate. Make the sauce base through the flour stage, then cool and refrigerate. When ready to serve, warm the sauce, add the broth and half-and-half, then proceed with the recipe. This approach saves about 15 minutes of active cooking time when you need dinner on the table quickly.

Perfect Substitutions

No need to make a special trip to the store if you are missing ingredients. Parmesan or Pecorino Romano can replace Asiago in a pinch, though the flavor profile will be slightly different. Kale works beautifully instead of spinach for a heartier green presence. For a lighter version, whole milk can substitute for half-and-half, though the sauce will be slightly less creamy.

Serving Suggestions

This one-pan meal stands perfectly on its own, but for special occasions, I like to serve it with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. A crisp white wine such as Pinot Grigio or unoaked Chardonnay makes an excellent pairing that enhances the creamy, cheesy flavors without overwhelming them.

Frequently Asked Questions

→ Can I use frozen gnocchi for this dish?

Yes, you can use frozen gnocchi. Just ensure it's thawed and cooked per package instructions before adding to the sauce.

→ What can I substitute for Asiago cheese?

Parmesan or Pecorino Romano works well as a substitute if Asiago is unavailable.

→ Can I add other vegetables to the dish?

Absolutely! Mushrooms, cherry tomatoes, or zucchini would be great additions to complement the flavors.

→ Can I make this dish ahead of time?

While best served fresh, you can make it ahead and reheat gently on the stove with a splash of broth or cream to refresh the sauce.

→ What is the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over low heat for best results.