Creamy Pesto Chicken With Gnocchi Recipe

Cooking Directions

• STEP 1.Start by cooking the gnocchi according to the package instructions. Drain and set aside.
• STEP 2.In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt, pepper, and garlic powder, then add them to the skillet. Cook until golden brown on both sides, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.
• STEP 3.In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Add the chicken broth and bring to a simmer. Stir in the basil pesto and cream, and let the sauce simmer for about 5 minutes until it thickens slightly.
• STEP 4.Return the chicken to the skillet and cook for an additional 5-7 minutes, or until the chicken is cooked through and the sauce is thick and creamy. Stir in the grated Parmesan cheese until melted and well combined.
• STEP 5.Add the cooked gnocchi to the skillet and toss to coat it in the creamy pesto sauce. Cook for an additional 2-3 minutes until the gnocchi is heated through. Serve the creamy pesto chicken with gnocchi hot, garnished with fresh basil leaves and extra Parmesan cheese, if desired.

Cooking Tips

• Make sure to season the chicken breasts well with salt, pepper, and garlic powder for maximum flavor.
• You can use store-bought or homemade basil pesto for this recipe. Both work well.
• If the sauce becomes too thick, you can thin it out with a little chicken broth or cream.
• For a lighter version, you can use half-and-half or milk instead of heavy cream.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the creamy pesto chicken with gnocchi in a skillet over low heat, stirring occasionally.
• Serve the dish hot, garnished with fresh basil leaves and extra Parmesan cheese, if desired.