On those busy nights when you need something that comes together quickly with minimal prep, this Creamy Chicken Pesto Gnocchi is perfect! This flavourful dish is prepared in just one pan and takes less than 30 minutes from start to finish. The result is pillowy soft gnocchi in a creamy, rich pesto sauce, topped with perfectly cooked and seasoned chicken. I’ve added zucchini (courgette) here to make this a complete meal, but feel free to substitute with any veggie your family prefers. Green beans, broccoli and asparagus would all work really well!
Print Creamy Chicken Pesto Gnocchi
- Total Time: 25 mins
- Yield: 4 1x
Ingredients
- 2 boneless, skinless chicken breasts, halved horizontally to make 4 thinner steaks
- 1 tsp dried thyme
- 1 tsp sweet paprika
- 1 tsp sea salt flakes, plus extra to taste
- ½ tsp cracked black pepper, plus extra to taste
- 2 tbsp olive oil
- 1 tsp freshly minced garlic
- 2 large zucchini (courgettes), finely sliced
- ½ cup (80 g) semi-dried (sun-blushed) tomatoes
- 300 ml (10 fl oz) thickened (heavy) cream
- 1 cup (100 g) freshly grated parmesan, plus extra to serve
- 500 g (1 lb 2 oz) fresh gnocchi (see note 2)
- 2 tbsp store-bought or homemade pesto
- Basil sprigs, to serve
Instructions
- Use a mallet or rolling pin to pound the chicken so that it is an even thickness, if needed. Sprinkle the chicken with the thyme, paprika, salt and pepper. Use your hands to rub the herbs and spices all over the meat as evenly as you can (this is a dry rub).
- Heat the oil in a large, heavy-based frying pan over medium–high heat. Cook the chicken for 8–10 minutes until just cooked, turning once halfway through (see note 1). Set aside.
- Add 2 tablespoons of water to the pan to scrape up any sticky bits, then add the garlic and cook for 30 seconds, stirring.
- Add the zucchini and cook for 2 minutes until softened.
- Stir through the semi-dried tomatoes, followed by the cream and parmesan. Bring to a gentle simmer and add the gnocchi.
- Cook with the lid on for 2–5 minutes or until the gnocchi is cooked through.
- Stir through the pesto and season to taste. Top with the cooked chicken, basil sprigs and an extra sprinkling of parmesan.
Notes
Note 1 – It’s important that the chicken is cooked over medium–high heat and not too high otherwise the spices will very quickly burn. If you find that the pan is getting too sticky and crispy, add 2 tablespoons of water and cook the chicken with the lid on for the last 3 minutes of cooking (this will cook the chicken more quickly and stop it burning).
Note 2 – Fresh gnocchi in the refrigerated section of the supermarket must be used (the type that takes 2–5 minutes to cook). This recipe will not work with any other variety.
MAKE AHEAD
Creamy Chicken Pesto Gnocchi can be stored in the fridge in an airtight container for up to 3 days. Reheat in the microwave. Not suitable to freeze.
LEFTOVERS
Creamy Chicken Pesto Gnocchi can be stored in the fridge for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: chicken
- Method: pan fry
- Cuisine: Italian
laurentennant says:
The whole family loved this recipe. Both children (5 and 4) went back for seconds and then complained when I told them there wasn’t enough for a ‘hot runch’ at school and kinder tomorrow. Will definitely add this one to the rotation.