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–+ servings

Creamy Garlic Tuscan Chicken Gnocchi

Pillowy potato gnocchi and tender seared chicken breast cutlets simmered in a velvety garlic parmesan cream sauce with sun-dried tomatoes and fresh baby spinach.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Pasta
Cuisine: American, Italian
Calories: 520
Ingredients Method Nutrition Notes

Ingredients
  

Chicken & Searing
  • 1 1/2 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 2 tbsp extra virgin olive oil (or sun-dried tomato oil)
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
Tuscan Cream Sauce & Gnocchi
  • 2 tbsp unsalted European butter
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and sliced
  • 1 cup halal chicken broth
  • 1 cup heavy whipping cream
  • 16 oz potato gnocchi (shelf-stable or fresh, uncooked)
  • 3 cups fresh baby spinach leaves
  • 3/4 cup Parmigiano-Reggiano cheese, freshly grated
  • 2 tbsp fresh basil leaves, chopped (for garnish)

Method
 

Instructions
  1. Season chicken cutlets with Italian seasoning, garlic powder, salt, and pepper. Heat oil in a large skillet over medium-high heat and sear chicken 4-5 minutes per side until golden and cooked through. Transfer to a plate.
  2. Melt butter in the same skillet over medium heat. Sauté minced garlic and sun-dried tomatoes for 1-2 minutes until fragrant.
  3. Pour in chicken broth and heavy cream. Bring to a gentle simmer, then add the uncooked potato gnocchi. Cover and simmer 4-5 minutes until gnocchi are tender.
  4. Stir in fresh baby spinach and grated parmesan cheese for 2 minutes until spinach is wilted and sauce is silky and thick.
  5. Slice seared chicken, nestle back into the skillet, garnish with shaved parmesan and fresh basil, and serve hot.

Nutrition

Calories: 520kcalCarbohydrates: 38gProtein: 42gFat: 22gSaturated Fat: 11gCholesterol: 115mgSodium: 780mgPotassium: 820mgFiber: 4gSugar: 4gCalcium: 240mgIron: 3.8mg

Notes

Do not pre-boil the gnocchi in water. Cooking them directly in the broth and cream creates pillowy texture and naturally thickens the sauce.

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