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Once you’re ready to serve this creamy chicken and gnocchi, dish out a big and heaping serving onto a plate or in a bowl! This meal goes perfectly with a big salad, roasted veggies and even some yummy garlic bread. If you make this recipe be sure to leave a review below!
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Helpful Tips and Frequently Asked Questions
Use freshly minced or jarred minced garlic.
Freshly shredded Parmesan cheese works best for this recipe.
Make sure chicken reaches an internal temperature of at least 165º.
Use unsalted butter and unsalted chicken broth to lower the sodium content if desired.
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Add in cooked crumbled bacon to this meal for added flavor if desired.
If you would like to add more spice to this dish, add in extra red pepper flakes.
Ingredients
2 large chicken breasts sliced into cubes
1/2 cup of flour
1/2 tsp each of salt pepper, paprika, garlic powder
2 TBSP olive oil
2 TBSP butter
2 TBSP of minced garlic
1 cup of chicken broth
1 cup of heavy cream
1 cup of Parmesan cheese
1/2 tsp each of oregano thyme, and red pepper flakes
1/3 cup of chopped sun dried tomatoes
1 pack of gnocchi
Instructions
Mix together flour, salt, pepper, garlic, and paprika.
Dredge chicken breasts into the flour/seasoning mixture (salt, pepper, paprika, garlic powder).
In a skillet heat olive oil and butter on medium high heat.
Cook chicken 4-5 minutes on each side until golden brown and it reaches 165 degrees.
Take the chicken out of the skillet and put aside.
Add garlic, chicken broth, heavy cream, Parmesan cheese, and stir continuously.
Add the sun dried tomatoes, red pepper flakes, oregano, and thyme
Stir together well and let simmer (I lower the heat to about medium low/low).
Add one package of gnocchi, cover, and let cook for a 2-3 minutes or until gnocchi are cooked to your liking.
Once gnocchi is tender add chicken back to the skillet and serve.
Enjoy!
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