This Creamy Chicken Pesto Gnocchi is a simple but delicious weeknight dinner, ready in under 20 minutes!
They say you eat with your eyes and this Creamy Pesto Gnocchi is as delicious as it is beautiful to look at!
Pops of green from basil pesto, sweet cherry tomatoes and paired with tender chicken breasts, this dish has become one of my favourite go to dinners on busy weeknights.
Love quick dinners? Try Apricot Chicken or Chicken Teriyaki.
Why this is the BEST Creamy Pesto Gnocchi
Fresh colourful ingredients
Easy 20 minute weeknight dinner
Picky eater approved
Versatile for substituting ingredients based on what you have on hand
Great to meal prep for lunches
Gnocchi
Gnocchi, like pasta doesn’t have a lot of flavour on its own but its a perfect soft and pillowy vehicle for a delicious creamy pesto sauce. Pair it with fresh simple ingredients and you have an easy meal!
This dish uses store bought Gnocchi for convenience but you can make your own gnocchi if you have the time. It only requires simple ingredients – potato, flour, egg and salt.
Creamy Pesto Gnocchi Recipe Variations
Switch the chicken breast out for bacon – Bacon will cook quicker and adds a delicious salty element to this Creamy Pesto Gnocchi.
Pasta instead of Gnocchi – If you don’t have gnocchi on hand you can use pasta instead. Penne or bow ties work great with the creamy pesto to carry the sauce.
Pesto – Store bought pesto is commonly made with basil and pine nuts but it can be made with other types or herbs and nuts. If you are making your own, try a mix of cilantro / coriander, basil and parsley with cashews and walnuts.
Fry the Gnocchi – Gnocchi is commonly boiled to cook it but it can also be panfried. Make sure to use a non-stick pan to fry the gnocchi for a few minutes after boiling until golden brown.
Add Vegetables – Mix through some fresh baby spinach just before serving or make a side salad.
Serving Suggestions
Garlic Bread – Who doesn’t love the smell of garlic bread fresh out of the oven? You can use this recipe to make your own or use store bought that goes straight into the oven.
Focaccia – A fresh loaf of homemade Focaccia pairs perfectly with just about any dish!
Side Salad – A simple green salad with lettuce, spinach and cucumber makes the perfect side to any simple recipe with gnocchi or pasta.
Creamy Pesto Chicken Gnocchi Ingredients
For a full list of ingredients with measurements check out the recipe card below.
Chicken Breasts – Chicken breast is ideal for this recipe as it pan frys quickly. Alternatively you can use boneless chicken thighs or leftover rotisserie chicken to make this dish even quicker to prepare.
All Purpose Seasoning – Alternatively use your favourite seasoning or just salt and pepper for the chicken.
Potato Gnocchi – For easy weeknight dinners I always have a pack of store-bought gnocchi on hand as it keeps in the pantry for months like pasta. If you want to make Homemade Gnocchi for this dish this is a great recipe.
Pesto – Basil pesto is my go to for this dish but any kind of pesto works. Homemade Pesto if you have the ingredients and some spare time but store bought is just as delicious.
Cream – Heavy Cream / whipping cream / double cream. We only need a small amount but milk or half and half wont thicken the sauce enough.
Cherry Tomatoes – Cherry tomatoes have the perfect mix of sweetness and acidity. These can be left out if not in season or try sun-dried tomatoes instead.
How to Make Creamy Pesto Gnocchi with Chicken
Use a knife to slice the chicken breasts in half so they will cook quicker. Season both sides with all purpose seasoning or salt and pepper.
Heat a large skillet over medium-high heat with a tablespoon of olive oil. Cook the chicken breasts for about 4 minutes on each side until golden brown and cooked through. Set to the side.
Using the same pan over medium heat, add the cherry tomatoes and cook for 2 minutes, tossing until charred.
Cook the gnocchi in a large pot of boiling water according to the package instructions.
Use a slotted spoon to transfer the cooked gnocchi into the fry pan. Add the basil pesto and cream and mix through to combine, making sure to scrape the bottom of the pan. Cook for 2-3 minutes until the sauce starts to thicken.
Slice the chicken breast into strips.
Serve the creamy pesto gnocchi with the chicken pieces and optionally topped with parmesan cheese, fresh basil and toasted pine nuts.
FAQ
What is Gnocchi?
Gnocchi is classed as a pasta shape but instead of just using egg and flour, the main ingredient is potato. It’s soft a pillowy and can be used in most dishes that use pasta.
How to store leftovers?
Keep the leftover Gnocchi in an airtight container and in the fridge for up to 3 days. Serve leftovers cold or reheat in the microwave.
More Pasta Dishes
Creamy Pesto Gnocchi with Chicken
This Creamy Chicken Pesto Gnocchi is a simple but delicious weeknight dinner, ready in under 20 minutes!
Ingredients
- 2 Chicken Breasts
- 1/2 tsp All Purpose Seasoning
- 1 Tbsp Olive Oil
- 1 Cup Cherry Tomatoes
- 500g / 1.1lb Package Gnocchi
- 1/4 Cup Pesto
- 1/4 Cup / 60ml Cream
Instructions
- Use a knife to slice the chicken breasts in half so they will cook quicker. Season both sides with all purpose seasoning or salt and pepper.
- Heat a large skillet over medium-high heat with a tablespoon of olive oil. Cook the chicken breasts for about 4 minutes on each side until golden brown and cooked through. Set to the side.
- Using the same pan over medium heat, add the cherry tomatoes and cook for 2 minutes, tossing until charred.
- Cook the gnocchi in a large pot of boiling water according to the package instructions.
- Use a slotted spoon to transfer the cooked gnocchi into the fry pan. Add the basil pesto and cream and mix through to combine, making sure to scrape the bottom of the pan. Cook for 2-3 minutes until the sauce starts to thicken.
- Slice the chicken breast into strips.
- Serve the creamy pesto gnocchi with the chicken pieces and optionally topped with parmesan cheese, fresh basil and toasted pine nuts.
Notes
Switch the chicken breast out for bacon – Bacon will cook quicker and adds a delicious salty element to this Creamy Pesto Gnocchi.
Pasta instead of Gnocchi – If you don’t have gnocchi on hand you can use pasta instead. Penne or bow ties work great with the creamy pesto to carry the sauce.
Pesto – Store bought pesto is commonly made with basil and pine nuts but it can be made with other types or herbs and nuts. If you are making your own, try a mix of cilantro / coriander, basil and parsley with cashews and walnuts.
Fry the Gnocchi – Gnocchi is commonly boiled to cook it but it can also be panfried. Make sure to use a non-stick pan to fry the gnocchi for a few minutes after boiling until golden brown.
Add Vegetables – Mix through some fresh baby spinach just before serving or make a side salad.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 503Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 104mgSodium: 353mgCarbohydrates: 54gFiber: 3gSugar: 3gProtein: 28g
Nutrition information is estimated and not always correct.