Asiago Chicken Gnocchi is a creamy, comforting dish that brings together tender chicken, pillowy gnocchi, and the sharp, nutty flavor of Asiago cheese. This meal has a rich sauce that hugs every bite, making it feel special without needing a lot of fuss in the kitchen.
I love making this when I want something satisfying but not too heavy. The gnocchi soak up the cheesy sauce perfectly, and the chicken adds just the right amount of heartiness. A little tip I’ve learned: letting the sauce simmer slowly helps deepen the flavors and makes everything taste even better.
My favorite way to enjoy this dish is with a simple green salad on the side and a sprinkle of fresh parsley on top. It’s one of those meals that feels like a cozy night in and always gets a thumbs-up from family and friends, especially on chilly evenings.
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken breast keeps the dish lean and tender. If you prefer, thigh meat works great too and adds extra juiciness.
Asiago Cheese: Asiago gives a sharp, nutty flavor that’s perfect here. If you can’t find Asiago, Parmesan or Pecorino Romano are tasty alternatives.
Gnocchi: Potato gnocchi cook quickly and have a soft, pillowy texture. You can swap for store-bought or homemade gnocchi—or use small pasta like tortellini if you prefer.
Spinach: Fresh spinach adds color and a mild earthiness. Baby kale or swiss chard are good swaps if you want a bit more bite.
Heavy Cream: It makes the sauce rich and creamy. For a lighter version, try half-and-half or coconut milk, but the sauce won’t be as thick.
How Do I Get the Chicken Juicy and Well-Browned?
Cooking chicken well is key for this dish. Here’s how I do it:
- Pat the chicken dry with paper towels before seasoning. This helps it brown nicely.
- Heat the olive oil until shimmering in the pan before adding chicken to avoid sticking.
- Don’t crowd the pan; cook pieces in a single layer for even searing.
- Let the chicken cook undisturbed for a few minutes so it can get golden before flipping.
- Once browned on all sides and cooked through (no pink inside), remove it from the pan to keep it juicy.
Following these tips avoids dryness and adds great flavor through caramelization.
Equipment You’ll Need
- Large skillet – I find it perfect for searing chicken and simmering the sauce all in one pan.
- Wooden spoon or spatula – helps you stir everything gently without scratching the skillet.
- Pot for boiling gnocchi – I use a standard medium-sized pot for quick, easy cooking.
- Grater – for shredding Asiago cheese fresh from the block, which melts beautifully into the sauce.
- Measuring cups and spoons – keeps your ingredients exact, especially for liquids and cheese.
Flavor Variations & Add-Ins
- Switch the chicken for cooked shrimp or sautéed mushrooms for a different protein or vegetarian option.
- Replace Asiago with Parmesan or Pecorino Romano for varied sharpness and nuttiness.
- Add a squeeze of lemon juice or a splash of white wine to brighten the sauce.
- Incorporate sun-dried tomatoes or toasted pine nuts for extra texture and flavor.
How to Make Asiago Chicken Gnocchi
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ¾ cup chicken broth
- 1 cup grated Asiago cheese
- ½ tsp red pepper flakes (optional)
- 1 package (about 16 oz) potato gnocchi
- 3 cups fresh spinach, roughly chopped
- Fresh basil, thinly sliced, for garnish
How Much Time Will You Need?
This meal takes about 30 minutes from start to finish. You’ll spend around 10-15 minutes prepping and cooking the chicken and sauce, 3-5 minutes cooking the gnocchi, plus a few minutes combining everything. It’s a quick, satisfying dish perfect for weeknights!
Step-by-Step Instructions:
1. Cook the Chicken:
Season the bite-sized chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 5 to 7 minutes. Remove the chicken and set it aside.
2. Make the Sauce:
In the same skillet, melt butter and add the minced garlic. Sauté for about 1 minute until fragrant. Pour in the chicken broth and heavy cream, stirring gently. Bring the mixture to a gentle simmer.
3. Add Asiago Cheese and Seasonings:
Stir in the grated Asiago cheese until melted and smooth. Add the red pepper flakes if you like a little spice. Taste and adjust with salt and black pepper as needed.
4. Cook the Gnocchi and Combine Everything:
Boil the gnocchi according to package directions until they float to the top, usually 2 to 3 minutes. Drain and add the gnocchi to the skillet with the sauce. Return the chicken to the pan, add the chopped spinach, and gently stir everything together. Let the spinach wilt in the warm sauce for 2 to 3 minutes.
5. Serve and Garnish:
Serve the creamy Asiago chicken gnocchi hot, topped with sliced fresh basil and a sprinkle of extra Asiago cheese if you’d like. Enjoy your comforting, cheesy dinner!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw the chicken completely in the fridge overnight or use the cold water method before cooking. This helps it cook evenly and safely.
Is It Okay to Use Store-Bought Gnocchi?
Absolutely! Store-bought gnocchi cooks quickly and works perfectly in this recipe. Just follow the package instructions for boiling before adding to the sauce.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to keep the sauce creamy and fresh.
Can I Make This Dish Dairy-Free?
You can! Substitute the heavy cream with a plant-based alternative like coconut cream, and swap Asiago cheese for a dairy-free cheese option. The flavor will be a bit different but still delicious!