Creamy Asiago Chicken and Gnocchi: The Ultimate Comfort Food Pasta
Tender chicken and soft gnocchi in a rich, creamy Asiago sauce — the perfect comforting pasta dish for cozy nights or dinner parties. It's indulgent, elegant, and deeply satisfying!
Equipment
- Large skillet
- cutting board & knife
- pot for boiling gnocchi
- Wooden Spoon
- Colander
Ingredients
- 1.5 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 17.6 oz potato gnocchi
- 1 cup grated aged Asiago cheese (plus more for garnish)
- 1 cup heavy cream
- 1 cup chicken broth
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 tbsp olive oil
- 2 tbsp butter
- 5 oz fresh spinach, roughly chopped
- 1 tsp dried thyme
- 0.5 tsp dried rosemary
- salt and pepper, to taste
- optional: fresh parsley, for garnish
Instructions
- Cut chicken into bite-sized pieces and season with salt, pepper, thyme, and rosemary.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 5–7 minutes until browned and cooked through. Set aside.
- In the same skillet, melt butter. Add onion and sauté 3–5 minutes until soft. Add garlic and cook 1 more minute.
- Pour in chicken broth, scraping browned bits. Stir in heavy cream and Asiago cheese. Simmer on low for 5–7 minutes until thickened. Season to taste.
- Meanwhile, boil gnocchi according to package instructions until they float. Drain well.
- Add cooked chicken and gnocchi to the sauce. Stir in chopped spinach and cook 1–2 minutes until wilted.
- Serve hot, garnished with extra Asiago cheese and parsley if desired.
Notes
Use fresh Asiago for best results. Try it with mushrooms for a vegetarian twist or add pesto for an herbaceous variation. This dish reheats well, but the gnocchi is best enjoyed fresh.