Asiago Chicken Gnocchi is a wonderful mix of soft, pillowy gnocchi, tender chicken pieces, and the rich, nutty flavor of Asiago cheese. It’s a comforting dish that feels special but comes together without too much fuss. The sauce is creamy and cheesy, coating everything just right for a satisfying meal.
I love making this dish when I want something filling and a little fancy without spending hours in the kitchen. One tip I’ve learned is to sear the chicken nicely before adding it to the gnocchi and sauce — it brings out so much flavor and keeps the chicken juicy. Plus, the Asiago cheese melts beautifully, adding a lovely depth that’s not too overpowering.
My favorite way to enjoy Asiago Chicken Gnocchi is with a simple green salad on the side and a sprinkle of fresh herbs on top. It’s just the right balance and makes for a cozy dinner that everyone at the table will want seconds of. I always find it’s the kind of meal that leaves people smiling and full in the best way.
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken breasts works well for quick cooking and tender bites. You could swap for thighs for more flavor and juiciness, or use cooked rotisserie chicken to save time.
Gnocchi: Potato gnocchi is soft and pillowy, giving a nice texture contrast. If you can’t find gnocchi, small pasta shapes like orecchiette or mini shells can work in a pinch.
Asiago Cheese: Asiago adds a nutty, slightly sharp flavor that lifts the sauce. If you can’t get Asiago, Parmesan or Pecorino Romano makes a good substitute.
Heavy Cream: Heavy cream gives the sauce its rich, smooth texture. For a lighter option, try half-and-half or a mix of milk and cream cheese, but the sauce won’t be as thick.
Spinach: Fresh spinach adds color and a mild green flavor. You can also use kale or Swiss chard; just cook them a bit longer to soften.
How Do I Get the Chicken Perfectly Golden and Juicy?
Cooking the chicken right makes a big difference. Here’s how to get it tasty and not dry:
- Pat the chicken dry well to help it brown instead of steam.
- Heat the pan and oil or butter until hot before adding chicken pieces.
- Cook chicken in one layer without moving too much until it develops a nice golden crust, about 3-4 minutes per side.
- Don’t overcrowd the pan—cook in batches if needed to keep heat steady.
- Once browned and cooked through, remove chicken from pan and add back later to keep it juicy.
This simple approach locks in flavor and tenderness before mixing with the creamy Asiago sauce.
Equipment You’ll Need
- Large skillet – I like a big one so you can cook everything in one pan and toss ingredients easily.
- Cooking pot – for boiling the gnocchi quickly and efficiently.
- Wooden spoon or spatula – perfect for stirring the sauce and mixing everything smoothly.
- Measuring cups and spoons – to keep your ingredients just right.
- Grater – for shredding Asiago cheese and any other cheese you decide to use.
Flavor Variations & Add-Ins
- Swap chicken for sautéed shrimp or cooked turkey for different proteins.
- Mix in sun-dried tomatoes or roasted red peppers to add some sweetness and depth.
- Add a dash of Italian herbs like oregano or thyme to boost flavor.
- Top with a sprinkle of Parmesan or a drizzle of balsamic glaze for extra richness and tang.
How to Make Asiago Chicken Gnocchi?
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 package (16 oz) potato gnocchi
- 3 tablespoons olive oil or butter, divided
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1 cup Asiago cheese, grated
- ½ cup chicken broth
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped, for garnish
How Much Time Will You Need?
This dish takes about 25-30 minutes from start to finish. You’ll spend around 10 minutes prepping and cooking the chicken, about 10 minutes making the sauce and cooking the gnocchi, then just a few minutes combining everything and adding the finishing touches. It’s a speedy, satisfying meal perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Chicken:
First, pat your chicken pieces dry and sprinkle them with salt and pepper. Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Add the chicken and cook it, stirring occasionally, until it’s golden brown and cooked through — about 5 to 7 minutes. When done, take the chicken out of the pan and set it aside.
2. Prepare the Sauce Base:
In the same skillet, add the remaining tablespoon of olive oil or butter. Sauté the chopped onion until it’s soft and translucent, which usually takes about 3 to 4 minutes. Then, add your minced garlic and cook for another minute until you can smell that lovely garlicky aroma.
3. Make the Creamy Asiago Sauce:
Pour the chicken broth and heavy cream into the skillet, stirring as you go. Let this mixture come to a gentle simmer. Then, add the Asiago cheese in small amounts, stirring continuously until the cheese melts and the sauce becomes smooth and creamy. Season with salt, black pepper, and crushed red pepper flakes if you like a little kick.
4. Cook the Gnocchi and Add Greens:
While the sauce is coming together, cook the gnocchi according to the package instructions—usually by boiling until they float to the top, which takes about 2 to 3 minutes. Drain the gnocchi and add it directly into the creamy sauce. Toss in the fresh spinach and let it wilt, which should only take about 1 to 2 minutes.
5. Combine and Serve:
Return the cooked chicken to the skillet and gently mix everything together so the chicken, gnocchi, spinach, and sauce are well coated. Finish by sprinkling fresh parsley or basil over the top. Serve your Asiago Chicken Gnocchi hot, and enjoy the creamy, cheesy goodness!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. The best way is to thaw it overnight in the fridge or use the defrost setting on your microwave for a quicker option. This helps ensure even cooking and prevents extra moisture in the pan.
Can I Substitute the Gnocchi with Another Pasta?
Absolutely! If you don’t have gnocchi on hand, small pasta shapes like penne, rigatoni, or even mini shells work well. Just adjust the cooking time according to the pasta package instructions.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stovetop over low heat or microwave in short intervals, stirring occasionally to keep the sauce creamy.
Can I Make This Recipe Dairy-Free?
To make a dairy-free version, swap the heavy cream with coconut cream or a dairy-free alternative, and replace Asiago cheese with a plant-based cheese or nutritional yeast for a cheesy flavor. Keep in mind the texture and flavor will differ slightly.
