Creamy Garlic Chicken Gnocchi Recipe – Easy One-Pan Weeknight Dinner

Name: Creamy Garlic Chicken Gnocchi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 large boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces; 1 tablespoon olive oil; 1/2 teaspoon kosher salt (plus more to taste); 1/4 teaspoon freshly ground black pepper; 4 garlic cloves, minced; 1 cup low-sodium chicken broth; 1 cup heavy cream; 1/2 teaspoon dried Italian herbs (or fresh basil, oregano, thyme); 1/2 cup grated parmesan cheese; 2 cups baby spinach (optional); 1 package (16 oz) potato gnocchi (shelf-stable or fresh); 1 tablespoon butter (optional, for extra richness)

Posted on August 26, 2025

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You know that moment when you take your first bite and everything just goes quiet—except for the sound of creamy sauce mingling with pillowy gnocchi and juicy chicken? That’s exactly what you get with this creamy garlic chicken gnocchi recipe. Honestly, I stumbled onto this dish one rainy Tuesday when the fridge was nearly bare and my patience was wearing thin (kids bouncing off the walls, laundry mountain looming, you know the drill).

What started as an “I wonder if this will work?” moment in my kitchen has now become the recipe I reach for when I want dinner done fast, but still crave something that feels special. If you love one-pan magic, comforting flavors, and garlic that doesn’t overpower but gently whispers through every bite, this is your recipe. Creamy garlic chicken gnocchi hits all the right notes—tender chicken, soft gnocchi, and plenty of creamy, garlicky goodness. I’ve made it for busy weeknights, for impromptu guests, and even, once, for a picky toddler who declared it “the best ever.” Not bad for a dish that’s on the table in about 30 minutes, right?

I’ve tested this creamy one-pan garlic chicken gnocchi more times than I can count. From swapping out the proteins to trying every brand of shelf-stable gnocchi, I’ve landed on a version that’s both foolproof and flexible. If you’re looking for comfort food that doesn’t involve a sink full of pots or a grocery list a mile long, you’ll want to bookmark this. Trust me—the sauce alone deserves a spoon all its own.

So whether you’re feeding a crowd, chasing weeknight sanity, or just want to treat yourself, creamy garlic chicken gnocchi is the recipe you’ll come back to again and again.

Why You’ll Love This Creamy Garlic Chicken Gnocchi Recipe

Quick & Easy: Ready in about 30 minutes, so you can whip this up even when you’re short on time. Seriously, no fuss!
One-Pan Wonder: Minimal cleanup (hallelujah)—everything cooks together in a single skillet.
Simple Ingredients: No exotic shopping trips needed; you probably have most of these in your fridge or pantry.
Perfect for Weeknights: Feeds hungry families, picky eaters, and anyone who needs comfort after a long day.
Crowd-Pleaser: Kids cheer for the creamy sauce, adults swoon over the garlic and tender chicken. This recipe never fails to get compliments.
Unbelievably Delicious: The contrast of soft gnocchi, juicy chicken, and silky sauce is pure comfort food heaven.

What really sets this creamy garlic chicken gnocchi apart is how the sauce comes together—no roux, no flour, just a splash of cream and a little chicken stock for flavor. The garlic is sautéed just enough to mellow out its bite, so it’s warm and fragrant (not sharp and overwhelming). I always use shelf-stable potato gnocchi for convenience, but fresh works too if you have it.

After making this countless times, I’ve learned a few secrets: browning the chicken first locks in flavor, don’t skimp on the garlic, and stirring in a handful of baby spinach at the end adds freshness and color. My family expects this at least once a week now, and I can’t blame them. It’s the kind of dinner that makes you close your eyes and smile with every forkful.

If you’ve ever wished for a comfort meal that doesn’t take all night or require culinary gymnastics, this creamy garlic chicken gnocchi is your answer. I promise it’s as dreamy as it sounds—and way easier than you might think.

Ingredients Needed

This creamy garlic chicken gnocchi recipe is all about simple, flavorful ingredients that come together for maximum comfort and minimal fuss. Most of these are pantry staples—so chances are, you’re already halfway there.

For the Chicken & Sauce:

2 large boneless, skinless chicken breasts (about 500g), cut into bite-sized pieces
1 tablespoon olive oil (for sautéing)
1/2 teaspoon kosher salt (plus more to taste)
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced (don’t skimp—this is the star!)
1 cup (240ml) low-sodium chicken broth (adds flavor and keeps things saucy)
1 cup (240ml) heavy cream (for that lush, creamy texture)
1/2 teaspoon dried Italian herbs (or fresh, if you have them—basil, oregano, thyme)
1/2 cup (50g) grated parmesan cheese (freshly grated if possible)
2 cups (60g) baby spinach (optional, for color and freshness)

For the Gnocchi:

1 package (16 oz/450g) potato gnocchi (shelf-stable or fresh—both work!)
Optional: 1 tablespoon butter (for extra richness, especially if you love buttery notes)

Ingredient Tips:

Chicken: I like using chicken breast for tenderness, but boneless thighs work great if you want a richer flavor. Just trim the fat and cut into even pieces.
Gnocchi: Shelf-stable potato gnocchi is super convenient—no boiling required. If you use fresh, reduce the cooking time a bit. For gluten-free, look for brands like DeLallo or Capello’s.
Garlic: Fresh is best here. If you’re out, 1 teaspoon garlic powder per clove can pinch-hit, but the flavor won’t be quite as vibrant.
Parmesan: Pre-grated works, but I always reach for a wedge and grate it myself. It melts better and tastes, well, cheesier.
Spinach: Totally optional! Add at the end for color and a hint of veggie goodness.
Cream: Heavy cream gives the best texture, but half-and-half works in a pinch. Avoid milk—it’ll be too thin.
Butter: Sometimes I swirl in a tablespoon at the end for a glossy finish. Personal preference!

Substitutions: For dairy-free, swap cream for coconut cream and parmesan for nutritional yeast. You can use turkey or tofu in place of chicken. If you want extra veggies, diced mushrooms or zucchini sauté beautifully in the pan before the chicken.

I’ve tried pretty much every combination—this recipe’s a chameleon. Don’t be afraid to riff a little if you’re missing something!

Equipment Needed

Large Nonstick Skillet or Sauté Pan: You’ll need something with high sides to handle the sauce and gnocchi. I use a 12-inch nonstick skillet—easy to clean, and nothing sticks.
Sharp Chef’s Knife: For slicing up chicken and mincing garlic. If you only have a paring knife, just go slow and watch your fingers!
Wooden Spoon or Silicone Spatula: Stirring is key—silicone spatulas are my favorite because they scrape up all the good bits from the pan.
Cutting Board: Any sturdy board will do. I use plastic for chicken (easier to sanitize afterward).
Measuring Cups and Spoons: For accuracy, especially with liquids and cheese.
Grater: For parmesan. Microplane or box grater both work.
Optional: Tongs to flip chicken pieces—especially helpful if you’re using chicken thighs.

Alternatives: If you only have a stainless-steel pan, just watch the heat and use a bit more oil to prevent sticking. Cast iron works, but be sure to stir often so the sauce doesn’t scorch.

Maintenance Tips: Nonstick pans last longer if you skip metal utensils and hand wash (I learned this the hard way!). Sharpen your knife every couple weeks—makes prep way easier and safer.

Budget-Friendly Note: You don’t need fancy tools—honestly, a basic skillet, cheap knife, and wooden spoon will get you there. I’ve made this dish in a vacation rental with bare-bones equipment and it still turned out great!

Preparation Method

Season & Prep Chicken: Pat chicken dry and cut into 1-inch (2.5cm) pieces. Toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. This keeps the chicken juicy and flavorful during cooking.

Time: 5 minutes
Brown the Chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high. When oil shimmers, add chicken pieces in a single layer. Sear for 2-3 minutes per side until golden and cooked through. Don’t overcrowd—work in batches if you need. Remove chicken to a plate.

Time: 8 minutes

Note: Chicken doesn’t need to be fully cooked—it’ll finish in the sauce.
Sauté Garlic: In the same pan (don’t clean it—those browned bits add flavor!), reduce heat to medium. Add minced garlic and cook, stirring, for 30 seconds until fragrant. Be careful—garlic burns fast.

Time: 1 minute

Warning: If garlic starts to brown too quickly, lower the heat right away.
Deglaze & Build Sauce: Pour in 1 cup chicken broth, scraping up any stuck bits from the pan. Stir in 1 cup heavy cream and 1/2 teaspoon Italian herbs. Bring to a gentle simmer.

Time: 2 minutes

Tip: Sauce should be slightly thick, not watery. If it’s too thin, simmer a bit longer.
Add Gnocchi: Stir in gnocchi right from the package (no need to pre-boil if using shelf-stable). Make sure the gnocchi is nestled in the sauce. Cover and simmer on medium-low for 5-6 minutes, stirring once or twice, until gnocchi are soft and puffed up.

Time: 6 minutes

Sensory Cue: Gnocchi should be tender and the sauce creamy. If gnocchi still seems tough, add a splash of broth and cook 2 more minutes.
Return Chicken & Add Cheese: Add chicken back to pan (and any juices). Sprinkle parmesan cheese over everything and stir gently. The sauce will thicken and turn glossy. Taste and adjust salt or pepper.

Time: 2 minutes

Prep Note: Cheese melts best when added off heat. If you want extra richness, swirl in 1 tablespoon butter now.
Finish with Spinach: Add 2 cups baby spinach and stir until just wilted. Remove pan from heat.

Time: 1 minute

Optional: Skip spinach if you prefer a classic creamy gnocchi. Or add chopped parsley for fresh flavor.
Serve & Enjoy: Spoon creamy garlic chicken gnocchi onto plates. Garnish with extra parmesan and black pepper. If sauce thickens too much, add a splash of broth to loosen.

Time: 2 minutes

Troubleshooting:

If sauce is too thick: Add a splash of broth or cream.
If sauce is thin: Simmer uncovered for a few more minutes.
Chicken dry? Brown quickly and finish cooking in the sauce.
Gnocchi tough? Try simmering a bit longer, adding extra liquid as needed.

Efficiency Tips: Prep garlic and grate cheese while chicken is browning. Use pre-washed spinach to save time. Clean up as you go—one-pan means less mess!

Cooking Tips & Techniques

After making creamy garlic chicken gnocchi a dozen different ways, I’ve picked up some tricks (and made a few mistakes along the way!). If you want this dish to turn out dreamy every time, here’s what I’ve learned:

Brown the Chicken Well: Don’t rush the sear—let the chicken develop a golden crust. It adds flavor and keeps the pieces juicy.
Don’t Burn the Garlic: Garlic burns in seconds! Stir constantly and turn down the heat if needed. Burnt garlic is bitter and can ruin the sauce.
Simmer, Don’t Boil: Cream sauces work best at a gentle simmer. Boiling can make the sauce split and turn oily.
Gnocchi Goes In Raw: Shelf-stable gnocchi cooks right in the sauce and soaks up flavor. No need for boiling water or extra pans.
Add Greens Last: Spinach wilts fast—add right at the end so it stays bright and tender.
Multitasking: While chicken browns, mince garlic and measure liquids. If you’re fast, you’ll be done in under 30 minutes.
Consistency: If sauce thickens too much while waiting for everyone to come to the table (it happens!), just add a splash of broth or milk and stir gently.

One time, I got distracted and let my sauce boil hard—ended up with a curdled mess (not my finest hour). Now, I keep the heat medium-low once the cream goes in. If your pan is too hot, lift it off the burner for a minute.

If you want extra flavor, toss a sprig of fresh thyme in with the cream, then fish it out before serving. Don’t be afraid to taste and adjust seasoning—sometimes a pinch more salt or a little lemon juice at the end makes all the difference.

Variations & Adaptations

This creamy garlic chicken gnocchi recipe is a chameleon—easy to switch up for different diets or seasons. Here are some delicious ways to make it your own:

Vegetarian Version: Swap chicken for sautéed mushrooms or chickpeas. Boost flavor with a splash of white wine in the sauce.
Gluten-Free Adaptation: Use gluten-free potato gnocchi (brands like DeLallo or Capello’s are great). Double-check your broth is gluten-free.
Extra Veggies: Stir in diced zucchini, bell pepper, or frozen peas with the gnocchi for more color and nutrients.
Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce to the cream sauce for a little heat.
Dairy-Free: Use coconut cream instead of heavy cream and swap parmesan for nutritional yeast. The sauce will be a bit different, but still rich and tasty.
Cooking Method: If you prefer oven cooking, transfer browned chicken, sauce, and gnocchi to a casserole dish, cover, and bake at 350°F (175°C) for 20 minutes. Uncover and broil for golden cheese on top.
Flavor Swap: Try sun-dried tomatoes, fresh basil, or roasted garlic for unique new twists. I once tossed in a handful of leftover cooked bacon—kids went wild for it.

My personal favorite? Subbing in smoked turkey instead of chicken after the holidays—gives the dish a cozy, smoky flavor. Don’t be afraid to experiment!

Serving & Storage Suggestions

The best way to serve creamy garlic chicken gnocchi is piping hot, straight from the pan. The sauce is at its silkiest right after cooking. Spoon onto warm plates and sprinkle with extra parmesan and black pepper. I love adding fresh chopped parsley for a pop of color—makes it Pinterest-worthy, too!

This dish pairs beautifully with a simple green salad or steamed broccoli. For a heartier meal, garlic bread or crusty baguette is perfect for swiping up extra sauce. If you’re feeling fancy, a crisp white wine (like Pinot Grigio) matches well with the creamy, garlicky flavors.

Storage Tips:

Refrigerate leftovers in an airtight container for up to 3 days. The flavor deepens overnight!
To freeze, portion into single servings and wrap tightly. Freeze for up to 2 months.
Reheat gently on the stove with a splash of broth or cream to loosen the sauce. Microwave works in a pinch—just stir halfway for even heating.

If sauce thickens too much after chilling, just add a splash of chicken broth and stir while reheating. The gnocchi soaks up flavor over time, so leftovers are super tasty—sometimes even better the next day.

Nutritional Information & Benefits

This creamy garlic chicken gnocchi recipe is hearty and satisfying, with a solid balance of protein, carbs, and healthy fats. Here’s the nutritional breakdown per serving (based on 4 servings):

Calories: ~520
Protein: 32g
Carbohydrates: 48g
Fat: 22g
Fiber: 3g

Health Benefits: Chicken breast is lean and packed with protein; gnocchi provides energy-boosting carbs. Spinach adds iron, vitamin C, and a touch of fiber. Garlic supports immune health and adds big flavor without extra calories.

Dietary Notes: This recipe is naturally nut-free. For gluten-free, use certified gluten-free gnocchi. Dairy-free swaps work if needed. Allergens: Contains dairy and wheat (unless adapted).

Personally, I love this dish after a long day—it’s filling but not heavy, and the protein keeps me satisfied for hours. Perfect for anyone looking for a wholesome comfort meal.

Conclusion

If you’re hunting for a weeknight dinner that’s fast, comforting, and a bit indulgent, creamy garlic chicken gnocchi is your new go-to. Why settle for ordinary when you can have crispy chicken, pillowy gnocchi, and fragrant garlic all swirling together in a dreamy sauce?

Don’t be shy about switching things up—toss in your favorite veggies, try a different cheese, or make it meatless. I make this recipe at least once a week, and it never gets old. It’s easy, flexible, and always satisfying.

I’d love to hear how you make it your own! Drop a comment below with your twist, share photos, or tag me if you post on Pinterest. Let’s swap stories and make weeknight dinners something to look forward to.

Here’s to creamy garlic chicken gnocchi—may your pan always be full and your dinner table happy!

Frequently Asked Questions

Can I use frozen gnocchi for this recipe?

Yes! Just thaw it first or add a few extra minutes to the simmer time. Shelf-stable gnocchi is the most convenient, but fresh or frozen both work well.

What can I use instead of heavy cream?

Half-and-half is a lighter option, but for dairy-free, coconut cream or cashew cream works. Avoid regular milk, as it’ll make the sauce thin.

Can I make this creamy garlic chicken gnocchi ahead?

Absolutely! Prepare as directed, cool, and refrigerate. Reheat gently on the stove with a splash of broth or cream. The flavors get even better the next day.

How do I make this vegetarian?

Just swap the chicken for mushrooms, chickpeas, or your favorite plant-based protein. Use vegetable broth in place of chicken broth.

Will leftovers keep well?

Yes! Store in the fridge up to 3 days, or freeze portions for up to 2 months. Reheat gently and add a little liquid to keep the sauce creamy.

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