Dinner

Pesto Chicken Gnocchi

Name: Pesto Chicken Gnocchi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb chicken breast, diced; 1 package (16 oz) gnocchi; 1 cup pesto sauce; 1 cup cherry tomatoes, halved; 1 cup spinach; 2 tablespoons olive oil; Salt and pepper to taste; Parmesan cheese for serving

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This Pesto Chicken Gnocchi is a quick, cozy weeknight meal that feels a little luxe. Tender diced chicken, pillowy gnocchi, bright cherry tomatoes, and wilted spinach come together with a vibrant basil pesto. It smells fresh, tastes savory with a nutty pesto finish, and the sauce clings to each gnocchi for a satisfying bite. If you like dishes with bold herb flavor and soft, chewy texture, this one delivers in under 30 minutes. For a similar fresh-pasta idea, try this easy chicken pesto orzo salad as a side or alternate main.

Recipe Information

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

Values are approximate per serving.

Calories per serving: 610 kcal
Protein: 43 g
Carbohydrates: 78 g
Fat: 30 g
Fiber: 4 g
Sugar: 6 g
Sodium: 800 mg

Why Make This Pesto Chicken Gnocchi

This dish is fast, flavorful, and family-friendly. It combines tender chicken and soft gnocchi with pesto’s bright basil and nutty notes. The tomatoes add a pop of sweetness and the spinach brings color and earthiness. You get comforting texture with a fresh herbal lift. It’s perfect for busy weeknights, casual dinner parties, or meal-prep lunches that reheat well.

How to Make Pesto Chicken Gnocchi

You’ll brown the chicken, cook the gnocchi, then combine both with pesto and quick-cooked veggies. The method keeps the gnocchi tender and the chicken juicy. Work on medium heat, toss gently to avoid breaking the gnocchi, and finish with grated Parmesan for a salty, savory top.

Ingredients:

1 lb chicken breast, diced
1 package (16 oz) gnocchi
1 cup pesto sauce
1 cup cherry tomatoes, halved
1 cup spinach
2 tablespoons olive oil
Salt and pepper to taste
Parmesan cheese for serving

Directions:

Step 1: Preparation

Heat 2 tablespoons olive oil in a large skillet over medium heat. Pat the diced chicken dry and season with salt and pepper. Have the gnocchi, pesto, tomatoes, and spinach ready to go so the dish comes together quickly.

Step 2: Mixing

Add the diced chicken to the hot skillet. Cook, stirring occasionally, until the pieces are browned on the outside and cooked through, about 7–9 minutes. Taste a small piece to check for doneness and adjust seasoning.

Step 3: Cooking

While the chicken browns, cook the gnocchi according to package instructions (usually boil 2–3 minutes until they float). Once the chicken is cooked, add the halved cherry tomatoes and 1 cup spinach to the skillet. Sauté for 2–3 minutes until the spinach wilts and tomatoes soften slightly.

Step 4: Finishing

Drain the gnocchi and add it to the skillet along with 1 cup pesto sauce. Toss gently until everything is well combined and heated through, about 1–2 minutes. Serve hot and top with grated Parmesan cheese.

How to Serve Pesto Chicken Gnocchi

Serve straight from the skillet while warm. Sprinkle extra Parmesan and a few basil leaves for a fresh finish. Pair with a crisp green salad or roasted asparagus for contrast. For a heartier meal, add a side of garlic bread or a glass of crisp white wine.

How to Store Pesto Chicken Gnocchi

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce.
Freezer: You can freeze leftovers, but texture may change. Place cooled portions in freezer-safe containers for up to 1 month. Thaw overnight in the refrigerator before reheating.
Tip: Keep extra pesto separate if you plan to reheat; fresh pesto added after warming keeps flavor and color brighter.

Expert Tips for Perfect Pesto Chicken Gnocchi

Don’t overcook gnocchi: Cook until they float, then drain. Overcooked gnocchi gets mushy.
High heat for browning: Use medium to medium-high to get a nice sear on the chicken without drying it out.
Gentle tossing: Be gentle when combining gnocchi so they keep their shape.
Sauce balance: If the pesto is very thick, loosen with 1–2 tablespoons pasta water or reserved cooking water for a silkier sauce.
Parmesan timing: Add grated Parmesan just before serving to keep the salty, nutty edge fresh.
Substitutions: Use rotisserie chicken to save time. Swap store-bought pesto for homemade for brighter flavor. For a dairy-free version, omit Parmesan or use nutritional yeast.

Delicious Variations

Creamy Pesto: Stir 1/4–1/2 cup heavy cream into the skillet with pesto for a rich sauce.
Sun-Dried Tomato Pesto: Mix chopped sun-dried tomatoes for a sweet-tart twist.
Veggie Boost: Add mushrooms, zucchini, or roasted bell peppers when sautéing tomatoes.
Protein Swap: Use shrimp or turkey instead of chicken.
Nut-Free Pesto: Use pumpkin seeds in place of pine nuts for a nut-free pesto option.

Frequently Asked Questions

Q: Can I use frozen gnocchi?
A: Yes. Cook frozen gnocchi directly according to package directions — usually they just need a few extra seconds. Drain and add to the skillet as directed.

Q: How do I prevent the chicken from drying out?
A: Cut chicken into uniform pieces and don’t overcook. Brown on medium heat, then check for doneness quickly. Removing from heat when the meat is just cooked keeps it juicy.

Q: Can I make this ahead for a crowd?
A: Partially. Cook the chicken and gnocchi, then cool and store separately. Reheat together with pesto just before serving. Add fresh greens at the end for best texture.

Q: Is this dish kid-friendly?
A: Yes. The flavors are mild and familiar. You can leave out extra pepper or reduce pesto if kids prefer milder tastes.

Q: How can I lighten the dish?
A: Use less pesto or a lighter pesto (made with less oil), skip the extra olive oil, and add more spinach or other vegetables. Swap half the gnocchi for cauliflower gnocchi to reduce carbs.

Q: What if my pesto is too salty?
A: Balance it by adding more gnocchi or a splash of cream or unsweetened yogurt to mellow saltiness. Add fresh lemon juice to brighten without adding salt.

Conclusion

This Pesto Chicken Gnocchi is a fast, satisfying meal with fresh basil flavor and comforting texture. It’s simple enough for weeknights and flexible enough to dress up for guests. For another creamy take on chicken and pesto with similar comforting vibes, see this helpful recipe: Creamy Chicken Pesto Gnocchi – Sprinkles and Sprouts. Give this recipe a try—warm up the skillet, breathe in the basil aroma, and enjoy a quick, delicious dinner.