Creamy Pesto Gnocchi with Chicken

The first time I made this, my roommate walked in and immediately asked what restaurant it was from. That crispy, golden gnocchi texture is something you usually only find at Italian restaurants, but it turns out it's just butter patience and not overthinking it. This has become our go-to when we need something that feels fancy but honestly comes together in the time it takes to set the table.

Last winter, my sister came over after a terrible day at work, and I made this while she curled up on the couch with a glass of wine. When she took that first bite, she actually stopped mid-sentence. Sometimes food is just dinner, and sometimes it's exactly what someone needs to remember that good things still exist.

Ingredients

• 2 boneless skinless chicken breasts: Cutting them into uniform cubes ensures everything cooks at the same speed
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper: Season the chicken before it hits the pan, this is your flavor foundation
• 1 tablespoon olive oil: Just enough to get the chicken going without making it greasy
• 500 g store-bought potato gnocchi: No judgment if you make your own, but the shelf-stable ones crisp up beautifully
• 2 tablespoons unsalted butter: This is what gives the gnocchi that gorgeous golden exterior
• 3 cloves garlic minced: Add it right after the gnocchi crisps so it infuses the butter without burning
• 1 cup heavy cream: Creates that velvety base that makes the pesto cling to every piece
• 1/2 cup basil pesto: Homemade is lovely, but a good jarred pesto works perfectly here
• 1/4 cup grated Parmesan cheese: Adds a savory depth that balances the fresh basil notes
• Fresh basil leaves and extra Parmesan: Because we eat with our eyes first

Instructions

Season and sear the chicken:

Sprinkle your chicken cubes with salt and pepper, then heat that olive oil in your largest skillet over medium-high. Add the chicken in a single layer and let it develop a golden crust, about 5-7 minutes. Youll know its done when it feels firm and theres no pink in the center.

Crisp the gnocchi to perfection:

In that same skillet (dont clean it, thats flavor gold), melt the butter and add your gnocchi. Let them sizzle undisturbed for a couple of minutes, then stir occasionally until theyre golden and have that irresistible crunch. This takes about 5-6 minutes, and the smell will be incredible.

Build the sauce:

Toss in the minced garlic and stir for just 1 minute until it becomes fragrant. Pour in the heavy cream and let it bubble gently, using your spoon to scrape up any browned bits from the bottom of the pan. Stir in the pesto and Parmesan until everything melts together into a silky sauce.

Bring it all together:

Add the cooked chicken back to the skillet and toss everything until its coated in that gorgeous green-flecked cream sauce. Give it a taste and add more salt or pepper if it needs it. Serve immediately while the gnocchi is still crispy, topped with fresh basil and an extra dusting of Parmesan.

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This recipe officially became part of our regular rotation the night my partner declared it better than the version we had at that fancy Italian place downtown. Theres something deeply satisfying about making restaurant-quality food in your own kitchen, especially when it only takes 35 minutes from start to finish.

Making It Lighter

Some nights, heavy cream just feels like too much, and thats completely fine. Half-and-half works surprisingly well here, and whole milk can do the job if you let the sauce reduce a bit longer. The dish will be less velvety but just as flavorful, and sometimes that lighter version hits exactly the right note.

Vegetarian Swaps That Work

When my vegetarian friend comes over, I skip the chicken entirely and add sautéed mushrooms instead. Cremini or shiitake mushrooms give you that meaty umami element, and they absorb the pesto cream sauce beautifully. You could also add spinach or sun-dried tomatoes for extra depth.

Wine Pairing Made Simple

A crisp Pinot Grigio cuts through the richness without overwhelming the delicate basil flavors. If you prefer red, a light Chianti works because it wont compete with the pesto. The key is choosing something with enough acidity to balance the cream sauce.

• Chill your wine glass for 10 minutes before serving
• Pour yourself a glass while you cook, youve earned it
• Save some wine to deglaze the pan if the cream feels too thick

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Theres something so grounding about making a dish that feels special but doesnt require hours of your time. This is the kind of meal that turns an ordinary Tuesday into something worth remembering.

Recipe FAQs

→ Can I use fresh gnocchi instead of store-bought?

Yes, fresh gnocchi works beautifully in this dish. Fresh gnocchi requires less cooking time—typically 2-3 minutes in boiling water before adding to the skillet. Adjust the pan-crisping step accordingly since fresh gnocchi won't need as long to develop color.

→ What's the best way to crisp the gnocchi?

After boiling, pat the gnocchi dry with a paper towel to remove excess moisture. Sauté them in hot butter over medium-high heat, stirring occasionally for 5-6 minutes until they develop golden-brown edges. This creates a delightful contrast in texture against the creamy sauce.

→ How can I make this dish lighter?

Replace heavy cream with half-and-half or whole milk to reduce fat content while maintaining creaminess. You can also use Greek yogurt mixed with a bit of milk for a tangier, protein-rich alternative that works well with the pesto flavor.

→ What are good vegetarian substitutes for chicken?

Sautéed mushrooms, particularly cremini or portobello varieties, provide a meaty texture and umami depth. Alternatively, try roasted cherry tomatoes, white beans, or artichoke hearts for different flavor profiles that complement the pesto beautifully.

→ Can I make the pesto cream sauce ahead of time?

The sauce can be prepared up to 2 days in advance and stored in an airtight container. Gently reheat it over low heat, stirring occasionally. However, assemble the complete dish just before serving to keep the gnocchi at optimal texture and flavor.

→ Which wine pairs best with this dish?

Crisp white wines complement this rich, creamy dish perfectly. Pinot Grigio, Sauvignon Blanc, or Vermentino work exceptionally well, their acidity cutting through the pesto cream and balancing the savory chicken and Parmesan flavors.