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

Description

One-pan creamy Asiago chicken with tender gnocchi and garlic sauce—easy Italian-style comfort food ready in 30 minutes.

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

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Instructions

Season & Sear Chicken – Toss chicken with salt, pepper, and Italian seasoning. Heat olive oil in a deep 12-inch skillet over medium-high; brown chicken ≈ 5 min, stirring for even color. Transfer to a plate.

Deglaze – Reduce heat to medium. Add garlic; sauté 30 sec until fragrant. Pour in wine; scrape up browned bits and simmer 1–2 min until reduced by half.

Simmer Gnocchi – Stir in broth and cream; bring to a gentle simmer. Add gnocchi; cook uncovered 4–5 min, stirring occasionally, until starting to soften.

Finish Chicken & Sauce – Return chicken (plus juices) to skillet; simmer 2–3 min until gnocchi are tender and chicken is cooked through.

Melt Asiago & Serve – Lower heat to low. Stir in Asiago until smooth and creamy; fold in spinach until just wilted. Adjust salt and pepper, garnish with parsley, and serve hot.

Notes

Cheese swap: Parmesan or Pecorino Romano give a sharper bite.

Veggie add-ins: Sautéed mushrooms or sun-dried tomatoes go in with garlic.

Heat / Brightness: A pinch of red-pepper flakes or a hit of lemon zest perks up the sauce.

Lighter cream: Use evaporated milk plus an extra tablespoon of cheese for richness.

Leftovers: Refrigerate up to 3 days; reheat gently with a splash of broth or milk to keep the sauce silky.

Prep Time: 10 min
Cook Time: 20 min
Category: Dinner / Main Course
Method: One-Pan / Skillet
Cuisine: Italian-American