Description
This Asiago Chicken and Gnocchi recipe blends tender seared chicken, pillowy gnocchi, fresh spinach, and a creamy Asiago cheese sauce into a one-skillet meal that feels both comforting and elegant. Perfect for Italian family dinners, romantic evenings, or cozy nights in.
Ingredients
1½ lbs boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
1 tbsp olive oil
1 tbsp butter
3 cloves garlic, minced
1½ cups heavy cream
¾ cup grated Asiago cheese
1 tsp Italian seasoning
16 oz potato gnocchi (shelf-stable or fresh)
3 cups baby spinach
Optional: red pepper flakes, lemon zest, fresh basil
Instructions
Cook the Chicken: Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high. Sear chicken 5–7 minutes per side, until golden and cooked through (165°F). Remove and set aside.
Make the Sauce: In the same skillet, reduce heat to medium. Add butter and garlic; sauté for 30 seconds. Stir in cream, Asiago, and Italian seasoning. Simmer until slightly thickened, stirring regularly.
Cook the Gnocchi: While sauce simmers, cook gnocchi in salted boiling water per package instructions (typically 2–3 minutes or until they float). Drain.
Assemble the Dish: Stir gnocchi and spinach into the sauce. Once spinach wilts, slice chicken and return it to the skillet. Spoon sauce over the top and heat through.
Serve: Garnish with extra Asiago, crushed red pepper, lemon zest, or basil if desired. Serve hot.
Notes
For the best texture, don’t overcook the gnocchi—boil just until they float.
Use freshly grated Asiago for a smoother, richer sauce.
Add a splash of chicken broth or pasta water if the sauce thickens too much.
Store leftovers in the fridge for up to 3 days. Reheat gently with added cream or milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: DINNER
- Method: Skillet
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 4 servings