Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Asiago Chicken and Gnocchi Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, savory dish that blends tender chicken, soft gnocchi, fresh spinach, and rich Asiago cheese into a luxurious sauce. Perfect for a cozy weeknight dinner or an impressive meal for guests.

  • Total Time: 38 minutes
  • Yield: 4 servings

Ingredients

3 boneless skinless chicken breasts (about 1 ½ pounds), pounded to an even thickness

½ teaspoon kosher salt

¼ teaspoon black pepper

5 tablespoons unsalted butter, divided

1 medium shallot, diced (about ⅓ 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

Fresh parsley, chopped for garnish

Instructions

  1. Pat the chicken breasts dry and season evenly with kosher salt and black pepper.
  2. In a large non-stick skillet over medium heat, add 2 tablespoons of the butter. Once melted, add the chicken breasts. Cook for 8-10 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (cooking time may vary depending on the size of the chicken breasts).
  3. Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
  4. In the same skillet, add the remaining 3 tablespoons of butter. Once melted, add the diced shallot and cook for 3-5 minutes, stirring frequently, until softened.
  5. Add the minced garlic and cook for an additional minute.
  6. Sprinkle the flour over the shallot and garlic, whisking for about 1 minute until the flour is fully incorporated and slightly golden.
  7. Gradually add the chicken broth, whisking constantly to combine and scraping up any browned bits from the skillet. Cook for 3-5 minutes or until the sauce has slightly thickened.
  8. Add the half-and-half and uncooked gnocchi to the skillet. Stir to combine, ensuring the gnocchi is submerged in the sauce. Continue cooking for 5-7 minutes, or until the gnocchi is tender and cooked through.
  9. Stir in the fresh spinach and grated Asiago cheese. Cook for 2-3 minutes, stirring occasionally, until the spinach has wilted and the cheese has fully melted into the sauce.
  10. Remove the skillet from the heat and place the cooked chicken breasts on top of the gnocchi mixture.
  11. Garnish with chopped fresh parsley and serve immediately.

Notes

  • You can substitute other cheeses like Parmesan, Pecorino Romano, or Gruyère for a different flavor.
  • This dish can be stored in the fridge for up to 3 days. Reheat gently with a splash of chicken broth or milk.
  • Feel free to add vegetables like sun-dried tomatoes or mushrooms for added flavor and nutrients.
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Pan-seared and sautéed
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 550
  • Sugar: 3g
  • Sodium: 880mg
  • Fat: 30g
  • Saturated Fat: 14g
  • Unsaturated Fat: 12g
  • Trans Fat: 1g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 40g
  • Cholesterol: 120mg

Find it online: https://omgmakethis.com/asiago-chicken-and-gnocchi-recipe/