If you’re ready for a cozy, comforting meal that feels like a warm hug in a bowl, look no further than this Asiago Chicken Gnocchi Recipe. With pillowy potato gnocchi, juicy chicken, and a luxuriously creamy Asiago cheese sauce, this dish is pure weeknight magic. The combination of flavors and textures will make you feel like you’re dining in your favorite Italian bistro, but it all comes together in about 30 minutes right in your own kitchen. Whether you’re looking for a quick family dinner or something special for guests, this recipe is bound to become a new favorite!
Ingredients You’ll Need
One of the best parts about this Asiago Chicken Gnocchi Recipe is that the ingredients are both simple and essential. Every component brings something unique to the table, from the tender gnocchi that soaks up the creamy sauce to the sharp Asiago cheese that gives the dish its signature flavor.
- Potato gnocchi: These soft dumplings are the heart of the recipe, providing a chewy, satisfying base that pairs perfectly with the creamy sauce.
- Olive oil or butter: Adds richness and helps brown the chicken for extra flavor.
- Boneless skinless chicken breast: Cut into bite-sized pieces so every forkful is meaty and tender.
- Garlic: Just a few cloves bring aromatic depth and that classic Italian flair.
- Heavy cream: The key to a velvety, luscious sauce that coats every bite of gnocchi.
- Chicken broth: Adds a savory backbone and helps thin out the sauce just enough.
- Shredded Asiago cheese: The star! Asiago melts beautifully and gives a nutty, tangy taste you’ll crave.
- Italian seasoning: A pinch of dried herbs brings out all those classic Italian notes.
- Crushed red pepper flakes (optional): For a gentle kick of heat that livens up the creaminess.
- Salt and black pepper: Essential for seasoning and balancing all the flavors.
- Baby spinach: Adds color, freshness, and a little nutritional boost without overpowering the dish.
- Fresh parsley or extra cheese (optional): The perfect finishing touch for a pop of color and even more cheesy goodness.
How to Make Asiago Chicken Gnocchi Recipe
Step 1: Cook the Gnocchi
Start by bringing a large pot of salted water to a boil. Add your potato gnocchi and cook according to the package instructions, which usually means just a few minutes until they float to the top. This is your signal that they’re perfectly tender and ready. Drain them well and set aside—you’ll finish them in the sauce later for maximum flavor.
Step 2: Brown the Chicken
Next, heat olive oil or butter in a large skillet over medium heat. Add the chicken pieces, season generously with salt and pepper, and cook until they’re golden on the outside and fully cooked through, about 5 to 7 minutes. Browning the chicken adds depth and savory flavor, making each bite even better. Once done, transfer the chicken to a plate and keep it handy for the next steps.
Step 3: Sauté the Garlic and Build the Sauce
In the same skillet (don’t wipe it out—you want all those tasty browned bits!), add the minced garlic and cook for about a minute until fragrant. Pour in the heavy cream and chicken broth, stirring to combine and scraping up any bits stuck to the pan. This is where the magic starts, as the sauce will take on all those lovely flavors.
Step 4: Add Asiago and Seasonings
Reduce the heat and stir in the shredded Asiago cheese, Italian seasoning, and a pinch of crushed red pepper flakes if you like a little heat. Keep stirring until the cheese is fully melted and the sauce thickens slightly, which takes about 3 to 4 minutes. This step is what transforms the dish into the creamy, dreamy Asiago Chicken Gnocchi Recipe you’ll crave again and again.
Step 5: Combine Everything and Finish
Add the cooked gnocchi and browned chicken back into the skillet, then toss in the baby spinach. Stir everything together over low heat just until the spinach wilts and everything is heated through, about 1 to 2 minutes. Taste and adjust the seasoning if necessary, then serve warm. Don’t forget to finish with a sprinkle of fresh parsley or more Asiago cheese for that extra wow factor!
How to Serve Asiago Chicken Gnocchi Recipe
Garnishes
This dish is gorgeous with just a scattering of chopped fresh parsley for color and a final flurry of shredded Asiago or Parmesan cheese. If you want a little zing, add a twist of cracked black pepper or a pinch of red pepper flakes right before serving. These touches not only brighten the plate but also elevate the flavors.
Side Dishes
The creamy, cheesy richness of this Asiago Chicken Gnocchi Recipe is perfectly complemented by simple sides. Try serving it with a crisp green salad dressed in a lemony vinaigrette or with warm, crusty garlic bread for sopping up every last drop of sauce. Roasted vegetables like asparagus or broccoli are also fantastic if you want a bit more color and crunch on your table.
Creative Ways to Present
For a fun twist, serve individual portions in shallow bowls with a swirl of sauce on top and a small mound of microgreens or arugula for contrast. You can also spoon the gnocchi into a baking dish, sprinkle extra cheese over the top, and give it a quick broil for a bubbly, golden finish. However you plate it, this dish is guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers (which is rare in my house!), simply let the dish cool to room temperature before transferring it to an airtight container. Refrigerate for up to 3 days. The sauce may thicken a bit, but it remains delicious and creamy when reheated.
Freezing
While cream-based sauces can sometimes separate when frozen, this Asiago Chicken Gnocchi Recipe actually holds up fairly well if you need to freeze it. Place cooled portions in freezer-safe containers and freeze for up to one month. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, gently warm the gnocchi and sauce in a skillet over low heat, adding a splash of milk, cream, or chicken broth to loosen the sauce if needed. Stir frequently to prevent sticking. You can also microwave individual portions, but be sure to cover and stir halfway through for even heating.
FAQs
Can I use rotisserie chicken instead of cooking fresh chicken?
Absolutely! Shredded rotisserie chicken is a great shortcut. Just stir it in with the gnocchi and spinach, and heat until everything is warmed through. The recipe is very forgiving and perfect for using up leftover chicken.
What can I use instead of Asiago cheese?
If you can’t find Asiago, Parmesan or Romano cheese are excellent substitutes. Both will give you a similar salty, nutty flavor profile and melt nicely into the sauce.
Is there a way to make this recipe lighter?
Yes! For a lighter version of the Asiago Chicken Gnocchi Recipe, try using half-and-half or whole milk instead of heavy cream. You can also use less cheese or swap in low-fat cheese, but keep in mind the sauce may be a bit thinner.
Can I make this recipe vegetarian?
Definitely. Simply skip the chicken and add extra vegetables like mushrooms, zucchini, or roasted red peppers. Use vegetable broth instead of chicken broth, and you’ve got a delicious vegetarian version of this comforting dish.
What should I do if my sauce is too thick?
If your sauce thickens more than you’d like, just add a splash of chicken broth, milk, or even a bit of the gnocchi cooking water while stirring until you reach your desired consistency. This trick works like a charm every time.
Final Thoughts
I can’t recommend this Asiago Chicken Gnocchi Recipe enough—it’s creamy, cheesy, and so satisfying, you’ll want to make it again and again. Whether you’re cooking for family or just treating yourself, this dish is pure comfort in every bite. Give it a try, and don’t be surprised if it becomes a new regular in your dinner rotation!
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Asiago Chicken Gnocchi Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A creamy and comforting Asiago Chicken Gnocchi recipe featuring tender chicken, soft potato gnocchi, and a rich Asiago cheese sauce with spinach. This easy stovetop Italian-inspired dish is perfect for a hearty weeknight dinner.
Ingredients
Gnocchi
- 1 pound potato gnocchi (store-bought or homemade)
Protein and Aromatics
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 3 garlic cloves, minced
Cooking Fats and Liquids
- 2 tablespoons olive oil or butter
- 1 cup heavy cream
- 1/2 cup chicken broth
Cheese and Seasonings
- 1 cup shredded Asiago cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Vegetables and Garnish
- 2 cups baby spinach
- Fresh parsley or additional cheese for garnish (optional)
Instructions
- Cook Gnocchi: Bring a large pot of salted water to a boil and cook the potato gnocchi following package instructions, usually until they float to the surface, about 2–3 minutes. Drain the gnocchi and set aside to keep warm.
- Cook Chicken: Heat olive oil or butter in a large skillet over medium heat. Add the bite-sized chicken pieces, season with salt and black pepper, and cook until they are browned and fully cooked through, about 5–7 minutes. Remove the chicken from the skillet and set aside.
- Create Sauce Base: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and chicken broth, stirring to combine ingredients thoroughly. Bring the mixture to a gentle simmer.
- Add Cheese and Seasonings: Stir in shredded Asiago cheese, Italian seasoning, and crushed red pepper flakes if using. Continue stirring until the cheese melts and the sauce thickens slightly, about 3–4 minutes.
- Combine Ingredients: Return the cooked gnocchi and chicken to the skillet, adding the baby spinach as well. Stir gently until the spinach wilts and everything is heated through, about 1–2 minutes. Taste and adjust seasoning with salt and black pepper as needed.
- Serve: Plate the hearty gnocchi mixture and garnish with fresh parsley or additional Asiago cheese if desired. Serve warm for best flavor and comfort.
Notes
- Substitute Asiago cheese with Parmesan or Romano cheese if preferred.
- For a lighter sauce, replace heavy cream with half-and-half.
- This dish pairs wonderfully with garlic bread or a crisp green salad for a complete meal.
- You can use either olive oil or butter depending on your flavor preference.
- Adjust the crushed red pepper flakes to control the heat level or omit for a milder dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 3g
- Sodium: 560mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 120mg
