Creamy Spinach Parmesan Gnocchi Chicken (Print View)

Tender gnocchi and shredded chicken in a rich garlic Parmesan cream sauce with fresh spinach. Ready in 30 minutes.

# Components:

→ Protein

01 - 2 cups cooked chicken breast, shredded

→ Pasta

02 - 18 oz store-bought potato gnocchi

→ Vegetables

03 - 2 cups fresh baby spinach, loosely packed
04 - 1 small yellow onion, finely chopped
05 - 3 garlic cloves, minced

→ Sauce

06 - 2 tablespoons unsalted butter
07 - 1 tablespoon olive oil
08 - 1 cup heavy cream
09 - 1/2 cup whole milk
10 - 3/4 cup freshly grated Parmesan cheese
11 - 1 teaspoon Italian seasoning
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon salt

→ Garnish

14 - Freshly cracked black pepper
15 - Chopped fresh parsley

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions. Drain and set aside.
02 - Heat the butter and olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
03 - Pour in the heavy cream and milk. Stir in the Italian seasoning, black pepper, and salt. Bring the sauce to a gentle simmer.
04 - Add the shredded chicken to the skillet and cook for 2-3 minutes, stirring to warm through.
05 - Stir in the Parmesan cheese until melted and the sauce is smooth and thickened, about 2 minutes.
06 - Add the cooked gnocchi and spinach to the skillet. Toss gently until the spinach wilts and the gnocchi is well coated with the sauce, about 2 minutes.
07 - Taste and adjust seasoning if needed. Serve immediately, garnished with extra Parmesan and chopped parsley.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, so weeknight dinners suddenly feel manageable again.
  • The sauce is genuinely silky and luxurious without requiring any fancy techniques or ingredients you don't already have.
  • One skillet does almost all the heavy lifting, which means less cleanup and more time to actually enjoy your meal.
02 -
  • If you add the Parmesan while the sauce is actively boiling, it can become grainy and separate—low and gentle heat is your secret to a silky, smooth finish.
  • The spinach releases water as it wilts, so don't panic when the sauce looks like it's thinning out; just keep stirring and it'll balance itself out beautifully.
03 -
  • Fresh, finely grated Parmesan is genuinely worth seeking out; the difference between pre-grated and block cheese melted into this sauce is remarkable and noticeable.
  • Don't skip the gentle simmer step with the cream and milk—those few minutes allow the flavors to meld together instead of tasting like separate ingredients.
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