Creamy Asiago Chicken Gnocchi

This creamy Asiago chicken gnocchi dish combines tender chicken, pillowy potato dumplings, and fresh spinach in a rich, cheesy sauce. It's become my go-to recipe when I want to impress dinner guests without spending hours in the kitchen.

I first made this recipe when hosting an impromptu dinner party, and it's been requested at nearly every gathering since. The combination of tender chicken and pillowy gnocchi in that silky Asiago sauce creates the ultimate comfort food experience.

Ingredients

• Boneless skinless chicken breasts provide lean protein and become wonderfully tender when pounded to even thickness for perfect cooking
• Kosher salt and black pepper enhance the natural flavors of the chicken without overpowering
• Unsalted butter creates the base for the sauce while allowing you to control the saltiness
• Medium shallot offers a milder and sweeter flavor than regular onions for a more elegant taste profile
• Minced garlic adds essential aromatic depth to the sauce
• All-purpose flour works as a thickening agent to create the perfect sauce consistency
• Chicken broth forms the savory liquid base for the sauce look for low sodium options if watching salt intake
• Half-and-half provides creaminess without being as heavy as full cream use at room temperature for best results
• Potato gnocchi delivers those tender pillowy dumplings that soak up the flavors beautifully
• Fresh baby spinach adds color nutrients and a slight earthiness that balances the richness
• Asiago cheese brings nutty complexity and creaminess use freshly grated for best melting quality
• Fresh parsley brightens the finished dish with color and a subtle herbaceous note

Step-by-Step Instructions

Prepare the Chicken

Pat chicken breasts completely dry with paper towels to ensure proper browning. Season both sides evenly with kosher salt and black pepper. Pounding to even thickness ensures the chicken cooks evenly throughout.

Sear the Chicken

Melt 2 tablespoons butter in a large nonstick skillet over medium heat until it begins to foam slightly. Add the seasoned chicken breasts without overcrowding the pan. Cook for 4-5 minutes on the first side until golden brown, then flip and cook another 4-5 minutes until the internal temperature reaches 165°F. The chicken should have a beautiful golden crust.

Rest the Chicken

Transfer the cooked chicken to a plate and cover loosely with foil. This resting period allows the juices to redistribute throughout the meat, ensuring moist chicken when served. Do not skip this step.

Create the Flavor Base

In the same skillet with all those flavorful chicken bits, add the remaining 3 tablespoons of butter and melt completely. Add the diced shallot and cook until translucent and softened, stirring frequently to prevent burning. Add the minced garlic and cook just until fragrant, about 1 minute. The kitchen should be filled with incredible aromas at this point.

Make the Roux

Sprinkle the flour evenly over the shallot and garlic mixture, whisking continuously to prevent lumps. Continue cooking and whisking for about a minute until the mixture turns slightly golden and smells nutty. This step creates the foundation for a smooth, velvety sauce.

Develop the Sauce

Gradually pour in the chicken broth while whisking constantly to ensure a smooth sauce. Take your time adding the liquid, incorporating each addition before adding more. Scrape the bottom of the pan to release any browned bits which contain concentrated flavor. Simmer for 3-5 minutes until the sauce begins to thicken slightly.

Cook the Gnocchi

Add the half-and-half and uncooked gnocchi directly to the sauce, stirring gently to coat every piece. Ensure all gnocchi is submerged in the liquid. Simmer for 5-7 minutes, stirring occasionally, until the gnocchi becomes tender and plump. The starch from the gnocchi will also help thicken the sauce.

Finish the Dish

Add the fresh spinach and grated Asiago cheese to the skillet. Stir gently until the spinach wilts and the cheese melts completely into the sauce, creating a silky smooth texture. The sauce should coat the back of a spoon.

Assemble and Serve

Remove the skillet from heat and nestle the rested chicken breasts on top of the gnocchi mixture. Garnish generously with freshly chopped parsley for color and freshness. Serve immediately while hot for the best flavor and texture experience.

Bookmark

The Asiago cheese is truly the star ingredient here. While some recipes call for Parmesan, Asiago offers a unique tanginess and nuttiness that elevates this dish to restaurant quality. I once served this at a dinner party where a guest who claimed to dislike chicken dishes asked for the recipe before dessert was even served.

Make-Ahead Options

This Asiago chicken gnocchi reheats beautifully, making it perfect for meal prep. After cooking, cool completely then store in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of chicken broth to revive the sauce consistency. The flavors actually develop further after a day in the refrigerator, making leftovers even more delicious than the original meal.

Ingredient Substitutions

If you cannot find Asiago cheese, Parmesan or Pecorino Romano make excellent substitutions with similar nutty characteristics. For a lighter version, substitute the half-and-half with evaporated milk or whole milk thickened with a touch more flour. The chicken can be replaced with Italian sausage or shrimp for variation. Vegetarians can omit the chicken entirely and use vegetable broth for an equally delicious meal focused on the gnocchi and spinach.

Serving Suggestions

This creamy Asiago chicken gnocchi is substantial enough to serve as a complete meal on its own, but pairs wonderfully with a crisp green salad dressed simply with lemon and olive oil to balance the richness. A glass of chilled Pinot Grigio or light Chardonnay complements the creamy sauce perfectly. For a more formal dinner, serve small portions as a first course before a simple grilled meat main. Crusty artisan bread is essential for soaking up every last bit of the incredible sauce.

Recipe FAQs

→ Can I use pre-cooked gnocchi for this dish?

Yes, you can use pre-cooked gnocchi, but you'll need to adjust the cooking time. Add pre-cooked gnocchi during the last 2-3 minutes of cooking, just long enough to heat through and coat with sauce. Using uncooked gnocchi as directed allows it to absorb more flavor as it cooks directly in the sauce.

→ What can I substitute for Asiago cheese?

If Asiago isn't available, Parmesan, Pecorino Romano, or aged Provolone make excellent substitutes. Each offers a similar nutty, savory profile that complements the creamy sauce. For a milder flavor, fontina or gruyère would also work well in this dish.

→ Can I make this dish ahead of time?

While best served fresh, you can prepare components ahead of time. Cook the chicken and make the sauce base, but add the gnocchi, spinach and cheese just before serving. If reheating leftovers, add a splash of broth or cream as the sauce will thicken considerably when cooled.

→ What sides pair well with Asiago chicken gnocchi?

This rich dish pairs beautifully with light sides like a simple green salad with lemon vinaigrette, roasted asparagus, or garlic bread to soak up the delicious sauce. For a complete meal, consider serving with sautéed broccolini or a classic Caesar salad.

→ How can I make this dish lighter?

To create a lighter version, substitute half-and-half with milk or unsweetened almond milk. Reduce butter to 3 tablespoons total and use part-skim Asiago or less cheese overall. You can also increase the spinach quantity for more vegetables while maintaining the dish's creamy comfort.

→ Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs make an excellent substitute and often result in more tender meat. Adjust cooking time accordingly (usually 2-3 minutes longer) and ensure they reach the safe internal temperature of 165°F before serving.