Name: Asiago Chicken and Gnocchi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: Chicken & Seasoning; 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-size pieces; ¾ tsp kosher salt, plus more to taste; ½ tsp freshly ground black pepper; 1 tsp Italian seasoning; Sauce & Gnocchi; 1 Tbsp olive oil; 3 garlic cloves, minced; ¼ cup (60 ml) dry white wine or extra chicken broth; 1 cup (240 ml) low-sodium chicken broth; ¾ cup (180 ml) heavy cream or half-and-half; 16 oz (450 g) potato gnocchi (shelf-stable or fresh); 1 cup (90 g) freshly grated Asiago cheese; 2 cups baby spinach, loosely packed (optional); 2 Tbsp chopped fresh parsley, for garnish

Why I’ll Love This Recipe

I love how quickly this dish comes together while still tasting like something from a cozy Italian bistro. The nutty Asiago melts into a velvety sauce, the gnocchi soak up every drop, and the chicken turns juicy and flavorful. It’s hearty enough for chilly nights yet simple enough for any weeknight dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
Salt and freshly ground black pepper
Italian seasoning
Garlic cloves, minced
Dry white wine (or chicken broth)
Chicken broth
Heavy cream (or half-and-half)
Potato gnocchi (shelf-stable or fresh)
Freshly grated Asiago cheese
Baby spinach (optional)
Fresh parsley, chopped (for garnish)

Directions

I season the chicken with salt, pepper, and Italian seasoning.
In a deep skillet, I heat a splash of olive oil over medium-high heat, then brown the chicken on all sides—about 5 minutes. I remove it to a plate.
In the same pan, I sauté the garlic for 30 seconds, then deglaze with white wine, scraping up browned bits. I simmer until the wine reduces by half.
I pour in chicken broth and cream, bring it to a gentle simmer, and stir in the gnocchi. I cook uncovered for 4–5 minutes, stirring occasionally, until the gnocchi start to soften.
I return the chicken (and any juices) to the pan and simmer 2–3 more minutes, until the gnocchi are tender.
I reduce the heat to low, stir in the Asiago until melted and creamy, then fold in spinach just until it wilts. I adjust salt and pepper, garnish with parsley, and serve hot.

Servings and timing

This recipe makes about 4 generous bowls. I spend roughly 10 minutes prepping and 20 minutes cooking, so dinner is ready in around 30 minutes.

Variations

I swap Asiago for Parmesan or Pecorino Romano when I want a sharper bite.
For extra veggies, I add sautéed mushrooms or sun-dried tomatoes with the garlic.
A pinch of crushed red-pepper flakes gives gentle heat, while lemon zest brightens the sauce.
When I’m dairy-light, I use evaporated milk and an extra tablespoon of cheese to keep the sauce creamy.

Storage/reheating

I store leftovers in an airtight container for up to 3 days. To reheat, I add a splash of broth or milk and warm gently on the stove or in the microwave, stirring halfway so the sauce stays silky.

FAQs

How do I keep the sauce from turning grainy?

I melt the Asiago over low heat and avoid boiling once the cheese is in—gentle heat keeps it smooth.

Can I make this recipe gluten-free?

Yes—I use gluten-free gnocchi and ensure my broth and seasonings are gluten-free.

Will pre-shredded cheese work?

I prefer freshly grated Asiago; it melts better and delivers richer flavor without additives.

Can I skip the wine?

Absolutely—I substitute an equal amount of chicken broth and add a squeeze of lemon for brightness.

Does this freeze well?

Cream sauces can separate after freezing, so I enjoy this dish fresh or refrigerated rather than frozen.

Conclusion

This Asiago Chicken and Gnocchi blends creamy comfort with Italian flair in one skillet. It’s quick, indulgent, and impressively flavorful—a recipe I reach for whenever I crave a cozy bowl of cheesy goodness with minimal effort.