Asiago Chicken Gnocchi Recipe
If you’re looking for a dish that wraps you in comfort, delivers a cozy hug of flavor, and feels just a little gourmet, Asiago Chicken Gnocchi is absolutely it. Imagine pillowy gnocchi simmered in a creamy, cheesy Asiago sauce with tender chicken nestled on top and the freshest pop of baby spinach—every forkful is pure joy. This is the kind of meal that turns a regular weeknight into something to remember, and trust me, it’s the recipe you’ll come back to again and again when only creamy, soul-satisfying food will do.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Asiago Chicken Gnocchi is how an accessible lineup of ingredients can create something so rich and special. Here’s what you’ll need—each ingredient plays a starring role in making this dish creamy, flavorful, and hard to resist!
- Chicken breasts: Choose boneless and skinless, and pound them to even thickness for juicy, evenly cooked bites in every piece.
- Kosher salt: A little goes a long way to season the chicken perfectly.
- Black pepper: Adds subtle warmth and balance to the chicken.
- Unsalted butter: Divided for searing the chicken and making the sauce dreamy and rich without overpowering the flavors.
- Shallot: Diced for a delicate sweetness that melds right into the sauce.
- Garlic: Minced for that essential aromatic kick—it’s not the same without it!
- All-purpose flour: The secret to a velvety sauce; whisk it in until golden for nutty undertones.
- Chicken broth: Adds savory depth and helps build the luscious gnocchi sauce base.
- Half-and-half: Makes everything creamy without feeling heavy.
- Potato gnocchi: Use store-bought for ease—these little potato pillows soak up every drop of sauce.
- Fresh baby spinach: Brightens the dish, adding color and healthy greens in every bite.
- Asiago cheese: Finely grated for a pop of tang and unmistakable cheesy flavor throughout the sauce.
- Fresh parsley: For the final flourish—a sprinkle of color and freshness to make the whole dish pop.
How to Make Asiago Chicken Gnocchi
Step 1: Season the Chicken
Start by patting your chicken breasts dry so they get that irresistible golden sear. Sprinkle both sides generously with kosher salt and black pepper—don’t rush this part! A well-seasoned chicken is the foundation of fantastic Asiago Chicken Gnocchi.
Step 2: Sear the Chicken
In a large non-stick skillet, melt 2 tablespoons of butter over medium heat. Once it’s bubbling but not browning, lay in your chicken breasts. Cook for 8 to 10 minutes, flipping halfway through, until the chicken is golden and reaches an internal temperature of 165°F. Remove the chicken to a plate, tent it with foil, and let it stay warm—it deserves a cozy rest!
Step 3: Start the Sauce Base
Return the skillet to the heat and melt the remaining 3 tablespoons of butter. Toss in the shallots and stir frequently for about 3-5 minutes, until they’re soft and fragrant. Add the minced garlic and let it cook just a minute more—your kitchen is already starting to smell incredible!
Step 4: Make the Roux
Sprinkle the flour over the buttery shallots and garlic, whisking for a full minute. This helps toast the flour, adding a subtle nuttiness and ensuring your sauce will be smooth as silk (no lumps allowed here!).
Step 5: Build the Creamy Sauce
Slowly whisk in the chicken broth, scraping up all those golden bits from the bottom of your skillet—flavor central! Let it simmer for a few minutes until it thickens just a bit. Add the half-and-half, then stir in the uncooked gnocchi until all those little potato pillows are coated.
Step 6: Cook the Gnocchi
Simmer the mixture for 5 to 7 minutes, stirring occasionally. The gnocchi will plump up, soaking in all that sauce and becoming pillowy soft—all while making your sauce extra creamy and luxurious.
Step 7: Wilt the Spinach and Add Asiago
Turn the heat down to low and stir in the fresh baby spinach and finely grated Asiago cheese. Keep stirring until the spinach is just wilted and the cheese fully melts into the sauce, making everything luscious and irresistible. This is where Asiago Chicken Gnocchi earns its name!
Step 8: Bring It All Together
Nestle your warm chicken breasts back on top of the creamy gnocchi. Remove the skillet from the heat (so the chicken stays tender and juicy).
Step 9: Garnish and Serve
Sprinkle over plenty of fresh parsley. This touch instantly brightens the finished dish, making it as beautiful to look at as it is to eat!
How to Serve Asiago Chicken Gnocchi
Garnishes
A generous flourish of chopped fresh parsley is classic for Asiago Chicken Gnocchi, but don’t stop there—try a shower of extra Asiago cheese, a twist of black pepper, or even a hint of lemon zest for a zippy finish. These little details make every plate feel restaurant-worthy.
Side Dishes
You really can’t go wrong with a crusty baguette or some warm garlic bread to soak up the creamy sauce. For a lighter touch, a crisp green salad with a zingy vinaigrette provides the perfect contrast to the rich flavors of Asiago Chicken Gnocchi.
Creative Ways to Present
To make this dish extra special, try serving your Asiago Chicken Gnocchi in shallow pasta bowls with chicken sliced on top for an elegant touch. If you’re hosting, portion the gnocchi and chicken into individual ramekins and broil for a bubbly, golden cheese finish—it’s irresistible and guaranteed to wow your guests!
Make Ahead and Storage
Storing Leftovers
Leftover Asiago Chicken Gnocchi keeps beautifully in the fridge for up to three days. Store it in an airtight container to maintain the delicate flavors and prevent the gnocchi from drying out or absorbing unwanted odors.
Freezing
While it’s best enjoyed fresh, you can freeze Asiago Chicken Gnocchi in a pinch. Let the dish cool completely, then transfer to freezer-safe containers, leaving some space for expansion. Freeze for up to two months—just know the sauce may separate a little upon thawing, but a quick stir restores its creaminess.
Reheating
For best results, reheat Asiago Chicken Gnocchi gently on the stovetop in a covered skillet over low heat. Add a splash of broth or half-and-half as needed to loosen up the sauce and keep everything silky. The microwave works in short bursts, but go slow to avoid overcooking the chicken.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using rotisserie chicken is a great shortcut. Just shred or slice the meat and add it after the gnocchi and sauce are done. It’s a fantastic time-saver and still pairs beautifully with the Asiago sauce.
Is it possible to make Asiago Chicken Gnocchi gluten-free?
Yes! Swap the all-purpose flour for your favorite gluten-free flour blend and double-check that your gnocchi is gluten-free (many store-bought versions now offer this option). The dish will still be creamy and comforting.
Can I use another leafy green besides spinach?
Certainly! Kale, arugula, or even Swiss chard can all be wonderful greens to wilt into the sauce. Just chop them finely and add a minute or two of extra cooking time for sturdier greens.
What can I substitute for Asiago cheese?
If you don’t have Asiago, try using finely grated Parmesan or a mix of Parmesan and Pecorino Romano. You’ll get a similar nutty, salty flavor profile that works deliciously in this chicken gnocchi dish.
Can I prepare Asiago Chicken Gnocchi ahead of time?
Yes, you can make the sauce and poach the chicken a day ahead. Simply store them separately, then combine and gently warm everything together before serving. Add a fresh sprinkle of cheese and parsley to revive the flavors.
Final Thoughts
If you’ve been craving a dish that’s creamy, comforting, and just a touch elevated, Asiago Chicken Gnocchi will absolutely steal your heart. I can’t wait for you to dive in and savor every bite—this is the kind of meal meant to be shared and remembered. Give it a try, and don’t be surprised if it finds its way onto your regular dinner rotation!
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Asiago Chicken Gnocchi Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Asiago Chicken Gnocchi recipe is a creamy and comforting dish that combines tender chicken, pillowy gnocchi, fresh spinach, and flavorful Asiago cheese in a rich sauce.
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
For the Chicken:
For the Sauce:
For Garnish:
Instructions
- Season: Pat the chicken breasts dry and season evenly with kosher salt and black pepper.
- Cook: In a large non-stick skillet over medium heat, add 2 tablespoons of the butter. Once melted, add the chicken breasts. Cook for 8-10 minutes, flipping halfway through until the chicken reaches an internal temperature of 165°F. Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
- Cook Shallot and Garlic: In the same skillet, add the remaining 3 tablespoons of butter. Add the diced shallot and cook until softened. Add minced garlic and cook for 1 more minute.
- Whisk in Flour: Sprinkle flour over the shallot and garlic, whisk for about 1 minute until golden.
- Thicken Sauce: Gradually add chicken broth, whisking constantly. Cook until the sauce thickens.
- Cook Gnocchi: Add half-and-half and uncooked gnocchi to the skillet. Cook until gnocchi is tender.
- Add Spinach and Cheese: Stir in spinach and grated Asiago cheese. Cook until spinach wilts and cheese melts.
- Assemble: Place the cooked chicken on top of the gnocchi mixture.
- Garnish and Serve: Garnish with chopped parsley and serve hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 115mg
Keywords: Asiago Chicken Gnocchi, Chicken and Gnocchi Recipe, Creamy Chicken Pasta, Comfort Food
