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Creamy Asiago Chicken Gnocchi

Featured in Family-Favorite Main Dishes.

This creamy Asiago chicken gnocchi combines tender chicken breasts, potato gnocchi, fresh spinach, and a velvety cheese sauce that’s irresistibly flavorful. The chicken is seared to juicy perfection, then nestled in with the gnocchi as it cooks to tenderness in the rich, savory sauce. Finished with a sprinkle of parsley, this dish is an ideal choice for busy weeknights or a cozy dinner gathering.

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Rehan Magic House Recipes
Updated on Fri, 18 Apr 2025 15:52:54 GMT
A plate of food with chicken and potatoes. Pin it
A plate of food with chicken and potatoes. | magichouserecipes.com

This creamy Asiago Chicken Gnocchi dish combines tender chicken with pillowy gnocchi in a rich cheese sauce that's ready in under 40 minutes. The combination of fresh spinach, savory Asiago, and delicate potato dumplings creates a restaurant-quality meal that's surprisingly simple to make at home.

I first made this dish when looking for something special yet simple for a stay-at-home date night. The creamy sauce and tender gnocchi impressed my husband so much that it's now our go-to dish when we want comfort food that feels fancy without hours in the kitchen.

Ingredients

  • Boneless skinless chicken breasts: pounded evenly for quick and even cooking
  • Kosher salt and black pepper: the foundational seasoning that enhances all other flavors
  • Unsalted butter: creates the base for the sauce and adds richness throughout the dish
  • Shallot: offers a milder, sweeter flavor than onion for a more elegant sauce
  • Fresh garlic: a must for authentic flavor always choose firm bulbs with tight skin
  • All purpose flour: thickens the sauce to perfectly coat the gnocchi and chicken
  • Chicken broth: forms the savory base of the sauce use low sodium to control salt levels
  • Half and half: adds creaminess without being as heavy as full cream
  • Potato gnocchi: the star carb that absorbs the flavors while maintaining its pillowy texture
  • Fresh baby spinach: adds color, nutrition and slight earthiness to balance the richness
  • Asiago cheese: provides nutty, sharp flavor that elevates this dish beyond ordinary pasta
  • Fresh parsley: brightens the final dish with color and fresh herbaceous notes

Step-by-Step Instructions

Prepare the chicken:
Pat chicken completely dry for better browning and season with salt and pepper on both sides. This step builds the first layer of flavor and ensures the meat isn't bland.
Cook the chicken:
Melt butter in a large skillet until just bubbling but not brown. Add seasoned chicken and cook without disturbing for 4 5 minutes until golden, then flip and cook another 4 minutes until internal temperature reaches 165°F. The goal is juicy chicken with a flavorful exterior.
Rest the chicken:
Transfer chicken to a plate and cover loosely with foil. This resting period allows juices to redistribute throughout the meat while you prepare the sauce, ensuring moist chicken.
Create the sauce base:
In the same skillet with all those flavorful browned bits, melt remaining butter. Add diced shallot and cook until translucent and just beginning to caramelize at the edges. Add garlic and cook just until fragrant about one minute. The fond from the chicken adds incredible depth to your sauce.
Make the roux:
Sprinkle flour over the aromatics and whisk constantly for a full minute. The mixture should look like wet sand and smell slightly nutty. This quick cooking eliminates the raw flour taste while creating the thickening base.
Develop the sauce:
Gradually add chicken broth while whisking continuously to prevent lumps. Take your time with this step, incorporating each addition before adding more. Scrape the bottom to release all those caramelized bits which contain concentrated flavor.
Cook the gnocchi:
Add half and half and uncooked gnocchi directly to the simmering sauce. This allows the gnocchi to absorb flavor as it cooks rather than just being coated afterward. The starch from the gnocchi also helps thicken the sauce.
Finish with greens and cheese:
Stir in fresh spinach and Asiago, allowing the heat to wilt the greens and melt the cheese into a smooth sauce. The residual heat is perfect for this step without overcooking the delicate spinach.
Bring it all together:
Return the chicken to the skillet, nestling it into the creamy gnocchi mixture. Garnish with fresh herbs and serve immediately while everything is hot and the sauce is at its perfect consistency.
Chicken and potatoes in a creamy sauce. Pin it
Chicken and potatoes in a creamy sauce. | magichouserecipes.com

The real secret to this recipe is using high quality Asiago cheese. I discovered this after trying it with pre shredded cheese one night when I was in a hurry. The difference was remarkable. Freshly grated Asiago melts beautifully and has a complex nutty flavor that really makes this dish special. My family now knows when I've taken the shortcut!

Make Ahead Options

This dish reheats beautifully, making it perfect for meal prep. To prepare in advance, cook the recipe completely but leave out the spinach. When reheating, add a splash of broth or cream to loosen the sauce, then fold in fresh spinach at the last minute. The gnocchi will continue to absorb sauce as it sits, so this method ensures the dish maintains its creamy texture even after refrigeration.

Perfect Substitutions

The versatility of this recipe allows for easy modifications based on what you have available. Turkey cutlets work wonderfully in place of chicken, requiring slightly less cooking time. If Asiago is unavailable, Parmesan or Pecorino Romano make excellent substitutes with their similar aged, nutty profiles. For a lighter version, you can replace half and half with evaporated milk without sacrificing creaminess.

Serving Suggestions

This Asiago Chicken Gnocchi shines as a complete meal, but a few thoughtful additions can elevate the dining experience. A simple arugula salad dressed with lemon and olive oil provides a peppery, acidic contrast to the rich sauce. Crusty Italian bread is perfect for soaking up any remaining sauce. For wine pairing, choose a medium bodied white like Pinot Grigio or unoaked Chardonnay that complements the creamy texture without overwhelming the delicate flavors.

Frequently Asked Questions

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

Yes, you can use pre-cooked gnocchi, but adjust cooking time as it may need less time to warm through in the sauce.

→ What can I substitute for Asiago cheese?

Parmesan or Pecorino Romano are excellent substitutes for Asiago cheese in terms of flavor and texture.

→ Can I use frozen spinach instead of fresh spinach?

Absolutely! Thaw and drain excess water from the frozen spinach before adding it to the recipe.

→ How can I make this dish lighter?

To lighten the dish, use low-fat half-and-half and reduce the butter quantity slightly.

→ What side dishes pair well with this meal?

Garlic bread, a simple green salad, or roasted vegetables pair excellently with this dish.

Asiago Chicken with Gnocchi

Asiago chicken and gnocchi with spinach in a rich, creamy sauce.

Prep Time
10 Minutes
Cook Time
25 Minutes
Total Time
35 Minutes
By: Reham

Category: Main Courses

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings

Dietary: ~

Ingredients

01 3 boneless skinless chicken breasts (about 1 ½ pounds), pounded to an even thickness
02 ½ teaspoon kosher salt
03 ¼ teaspoon black pepper
04 5 tablespoons unsalted butter, divided
05 1 medium shallot, diced (about ⅓ cup)
06 1 teaspoon garlic, minced
07 3 tablespoons all-purpose flour
08 2 cups chicken broth
09 ½ cup half-and-half
10 1 package (16 ounces) potato gnocchi, uncooked
11 2 cups fresh baby spinach
12 ½ cup Asiago cheese, finely grated
13 Fresh parsley, chopped for garnish

Instructions

Step 01

Pat the chicken breasts dry and season evenly with kosher salt and black pepper. In a large non-stick skillet over medium heat, add 2 tablespoons of the butter. Once the butter has melted, add the chicken breasts. Cook for 8-10 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F. Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.

Step 02

In the same skillet, add the remaining 3 tablespoons of butter. Once melted, add the diced shallot. Cook, stirring frequently, until softened, about 3-5 minutes. Add the minced garlic and cook for 1 more minute.

Step 03

Sprinkle the flour over the shallot and garlic, whisking for about 1 minute until the flour is fully incorporated and slightly golden. Gradually add the chicken broth, whisking constantly to combine and scrape up any browned bits from the bottom of the skillet. Cook for 3-5 minutes or until the sauce has slightly thickened.

Step 04

Add the half-and-half and uncooked gnocchi to the skillet. Stir to combine, ensuring the gnocchi is submerged in the sauce. Continue cooking for 5-7 minutes, or until the gnocchi is tender and cooked through.

Step 05

Stir in the fresh spinach and grated Asiago cheese. Cook for 2-3 minutes, stirring occasionally, until the spinach has wilted and the cheese is fully melted into the sauce.

Step 06

Remove the skillet from the heat and place the cooked chicken breasts on top of the gnocchi mixture. Garnish with chopped fresh parsley and serve immediately.

Notes

  1. Ensure the chicken reaches an internal temperature of 165°F for safe consumption.

Tools You'll Need

  • Large non-stick skillet
  • Whisk
  • Cooking thermometer

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, half-and-half, Asiago cheese)
  • Contains gluten (all-purpose flour, gnocchi)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 704
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~