If you’re craving a dish that wraps you in creamy, cheesy comfort while still feeling fresh and satisfying, this Asiago Chicken Gnocchi Recipe is absolutely the answer. Tender chicken breasts meet pillowy potato gnocchi, all bathed in a luscious Asiago cheese sauce that’s enriched with a touch of garlic and the sweetness of shallots. With every bite, you get an irresistible combination of flavors and textures that feels like a cozy hug on a plate. This recipe brings together simple ingredients in a way that feels special, making it perfect for weeknight dinners or impressing guests without stress.
Ingredients You’ll Need
The charm of this Asiago Chicken Gnocchi Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each one plays an essential role: the chicken provides hearty protein, the gnocchi gives that soft, chewy comfort, and the Asiago cheese adds a sharp, nutty richness that ties everything together beautifully.
- 3 boneless skinless chicken breasts: Pounded even for quick, even cooking.
- ½ teaspoon kosher salt: Enhances all the flavors without overwhelming.
- ¼ teaspoon black pepper: Adds a touch of gentle heat and depth.
- 5 tablespoons unsalted butter, divided: For richness and a silky base for the sauce.
- 1 medium shallot, diced (about â…“ cup): Brings a subtle, sweet onion flavor that elevates the dish.
- 1 teaspoon garlic, minced: Adds that irresistible aromatic punch.
- 3 tablespoons all-purpose flour: Thicken the sauce to creamy perfection.
- 2 cups chicken broth: Keeps the sauce savory and light, balancing the cheese.
- ½ cup half-and-half: Adds creaminess without heaviness.
- 1 package (16 ounces) potato gnocchi, uncooked: Soft, tender pillows that soak up the sauce beautifully.
- 2 cups fresh baby spinach: Brightens the dish with freshness and color.
- ½ cup Asiago cheese, finely grated: The star ingredient, providing sharp, nutty flavor and a beautiful melted texture.
- Fresh parsley, chopped for garnish: Adds a crisp, herbal finish to each plate.
How to Make Asiago Chicken Gnocchi Recipe
Step 1: Season and Cook the Chicken
Begin by patting your chicken breasts dry—this helps achieve a nice sear. Season them evenly with kosher salt and black pepper. Using half of your butter, cook the chicken in a skillet over medium heat until fully cooked through and golden on the outside. Set the chicken aside to rest while you prepare the sauce; this keeps it juicy and tender.
Step 2: Sauté Shallots and Garlic
In the same skillet, add the remaining butter and toss in the diced shallots. Sauté until they turn translucent and sweet, then stir in the minced garlic for just about a minute until fragrant. This simple aromatic base kicks off the sauce with layers of flavor.
Step 3: Make the Asiago Cheese Sauce
Sprinkle the flour over the shallots and garlic, stirring constantly to cook out the raw flour taste. Gradually whisk in the chicken broth, ensuring there are no lumps. Let this simmer and thicken for a minute or two. Then pour in the half-and-half, stirring until the sauce becomes creamy and smooth.
Step 4: Cook the Gnocchi
Add the uncooked gnocchi directly into the simmering sauce. Cook them until they float to the surface, signaling they are tender and ready. This technique allows the gnocchi to soak up the flavors, making every bite savory and comforting.
Step 5: Finish with Spinach, Cheese, and Chicken
Stir in the fresh baby spinach and finely grated Asiago cheese until the cheese melts into the creamy sauce and the spinach wilts perfectly. Nestle the cooked chicken breasts on top of the gnocchi mixture. Garnish with chopped parsley for a fresh, colorful pop.
How to Serve Asiago Chicken Gnocchi Recipe
Garnishes
Fresh parsley is a classic choice, adding a bright herbal note and lovely color contrast. If you want to get adventurous, a sprinkle of crushed red pepper flakes or a drizzle of extra virgin olive oil also complements the richness beautifully.
Side Dishes
Pair this Asiago Chicken Gnocchi Recipe with a crisp, green salad lightly tossed with lemon vinaigrette to cut through the richness. Roasted vegetables like asparagus or broccoli also make for delightful, colorful additions that bring balance and texture.
Creative Ways to Present
Serve the gnocchi in shallow bowls to showcase the creamy sauce and tender chicken on top. For a social twist, offer the parsley garnish and extra Asiago on the side so everyone can customize their plates. It visually invites guests to dig in and enjoy the layers of flavors.
Make Ahead and Storage
Storing Leftovers
After your lovely meal, pack any leftovers into an airtight container and keep them refrigerated for up to 3 days. The gnocchi will soak up even more sauce as it sits, making for a delicious next-day lunch or dinner.
Freezing
This dish freezes decently, especially if you separate the chicken from the gnocchi mixture. Store them in freezer-safe containers for up to 2 months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. If the sauce has thickened too much, splash in a little chicken broth or half-and-half to loosen it back up. Avoid microwave reheating to keep the creamy texture intact.
FAQs
Can I use pre-cooked chicken for this Asiago Chicken Gnocchi Recipe?
Absolutely! Using pre-cooked chicken can save time. Just slice or shred it and add it when you stir in the spinach and cheese so it warms through without overcooking.
What if I can’t find Asiago cheese?
Pecorino Romano or aged Parmesan work well as substitutes. They’ll bring a similar salty, nutty flavor, but the sauce will have a slightly different character.
Is it possible to make this dish vegetarian?
Yes! Swap the chicken broth for vegetable broth and omit the chicken. Add sautéed mushrooms or roasted veggies for extra heartiness alongside the gnocchi and cheese sauce.
Can I make this recipe dairy-free?
For a dairy-free version, use a dairy-free butter substitute, coconut or oat cream instead of half-and-half, and a dairy-free cheese alternative. The dish will be different but still comforting and delicious.
How can I make homemade gnocchi for this recipe?
Homemade gnocchi is a fun project if you have the time! Using a simple mixture of mashed potatoes, flour, and egg, you roll and shape the dough before cooking. Fresh gnocchi cooks faster and has a delicate texture that pairs beautifully with the Asiago sauce.
Final Thoughts
Making this Asiago Chicken Gnocchi Recipe feels like inviting warmth and comfort into your kitchen, and the flavors work together so effortlessly that it quickly becomes a go-to meal. Whether you’re treating yourself on a cozy night in or sharing with friends and family, it’s a dish that promises satisfaction with every creamy, cheesy bite. Give it a try—you’ll be so glad you did!
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Asiago Chicken Gnocchi Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Asiago Chicken Gnocchi recipe is a creamy, comforting dish that combines tender chicken breasts with pillowy potato gnocchi, sautéed shallots, fresh spinach, and rich Asiago cheese. Cooked all in one skillet, it’s an easy weeknight meal packed with flavor and a perfect balance of creamy and savory elements.
Ingredients
Chicken
- 3 boneless skinless chicken breasts (about 1 ½ pounds), pounded to an even thickness
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Sauce and Gnocchi
- 5 tablespoons unsalted butter, divided
- 1 medium shallot, diced (about â…“ cup)
- 1 teaspoon garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ cup half-and-half
- 1 package (16 ounces) potato gnocchi, uncooked
- 2 cups fresh baby spinach
- ½ cup Asiago cheese, finely grated
Garnish
- Fresh parsley, chopped for garnish
Instructions
- Season the chicken: Pat the chicken breasts dry with paper towels and season both sides evenly with kosher salt and black pepper to ensure balanced flavor.
- Cook the chicken: In a large skillet, melt 3 tablespoons of the butter over medium heat. Add the chicken breasts and cook until they are fully cooked through and golden brown on both sides, about 5-7 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.
- Sauté shallot and garlic: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the diced shallot and minced garlic. Sauté for about 2-3 minutes until softened and fragrant, taking care not to burn the garlic.
- Make the roux and sauce: Sprinkle the flour over the sautéed shallots and garlic, stirring constantly to combine and cook out the raw flour taste for about 1-2 minutes. Gradually whisk in the chicken broth until smooth and bring to a gentle simmer to thicken the sauce.
- Add dairy and gnocchi: Stir in the half-and-half and uncooked potato gnocchi. Cook according to the gnocchi package instructions until tender, usually about 3-5 minutes, stirring occasionally to prevent sticking.
- Incorporate spinach and Asiago: Once the gnocchi are cooked, stir in the fresh baby spinach and Asiago cheese until the spinach wilts and the cheese is melted into the creamy sauce.
- Finish and serve: Place the cooked chicken breasts back on top of the gnocchi mixture in the skillet to warm through. Garnish with chopped fresh parsley before serving for a fresh, herbaceous touch.
Notes
- Pounding the chicken breasts to an even thickness ensures even cooking and juiciness.
- If Asiago cheese is unavailable, Parmesan cheese can be used as a substitute for a similar sharpness.
- For a richer sauce, substitute heavy cream for half-and-half.
- Fresh gnocchi can be used instead of frozen or packaged but adjust cooking time as needed.
- This dish pairs well with a simple green salad or roasted vegetables for a complete meal.
