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Creamy Chicken and Gnocchi is a quick 30-minute, one-pot weeknight meal featuring spinach, sun-dried tomatoes, and artichokes. The seasonings are garlic, paprika, red pepper flakes, and Italian seasoning. You'll love these flavorful Italian potato dumplings smothered in a Tuscan-style creamy sauce!
Creamy Chicken and Gnocchi (30 Minutes, ONE-POT)
I love gnocchi because they are so versatile and there are so many ways to cook it! In this easy 30-minute one-pot recipe, the juicy and tender pan-seared chicken thighs (skinless, boneless) are combined with lots of veggies (fresh baby spinach, artichokes, and sun-dried tomatoes) and smothered in a delicious Tuscan cream sauce. This dish is rich, creamy, and perfect for cold winter nights when you crave cozy comfort food. My other favorites are creamy spinach mushroom gnocchi and creamy sausage gnocchi.
Why you'll love it
- Quick and easy. Gnocchi are small Italian potato dumplings that you can use instead of pasta. They cook quickly right in the sauce. This recipe is made in just 30 minutes using only one pot.
- Packed with flavor. This dish is colorful and flavorful, thanks to lots of veggies (spinach, artichokes, and sun-dried tomatoes) and bold spices (paprika, red pepper flakes, and Italian seasoning).
Main Ingredients
- Gnocchi. I used store-bought potato gnocchi, Delallo brand, made with 85% potatoes.
- Chicken. I used skinless, boneless chicken thighs. The dark chicken meat works well in this recipe and is quite forgiving to cook. The chicken comes out moist and tender every time!
- Greens. I use fresh spinach to add some veggies to the creamy chicken gnocchi. You can also use frozen spinach, thawed and drained of any liquid, or kale instead.
- Sun-dried tomatoes. I recommend sun-dried tomatoes packed in olive oil (sold in a glass jar). They are softer and have a better texture than those not in oil. Drain olive oil well. I used julienned sun-dried tomatoes, so I didn't have to slice them.
- Artichokes. I used 7 oz of canned artichoke hearts (half of the can) drained well of any liquid.
- Garlic adds pungency and aroma to any recipe, especially pasta dishes!
- Heavy cream provides the desired creaminess.
- Chicken broth is combined with heavy cream to cook the gnocchi. You can also use vegetable or beef broth (or stock). Or even water if you don't have chicken stock available.
- Italian seasoning adds a ton of flavor.
- Paprika is another spice that adds color and flavor to this dish.
- Garlic. I used fresh minced garlic. It adds aroma and pungency to any dish.
- Salt and pepper. Use those to taste. I recommend using freshly ground or coarse black pepper.
- Red pepper flakes will add heat. Use these sparingly to taste so that they don't overwhelm the dish.
What type of gnocchi to use?
- Potato gnocchi. I used Delallo brand gnocchi, made with 85% potatoes. They work beautifully in this recipe.
- Gluten-free gnocchi will make this recipe gluten-free.
- Cauliflower gnocchi, such as those sold at Trader's Joe, works great, too!
Do you need to pre-cook the gnocchi?
You don't need to pre-cook the gnocchi for this recipe. Add the uncooked gnocchi directly to the sauce (heavy cream + chicken broth). The gnocchi will cook in the same pan with the sauce and the chicken. This saves you one more pan to clean and minimizes the cleanup. Also, as you cook the gnocchi in the sauce, the starch from the gnocchi is released, which helps to thicken the sauce. In the end, you have the sauce of a very nice, thick consistency. I use heavy cream in this recipe, but half-and-half can be used, too.
Can you make it dairy-free?
- To make it dairy-free, use full-fat or lite unsweetened coconut milk - either work.
- You can also use almond milk, cashew milk, or oat milk. Gnocchi releases a lot of starch as it cooks, so even thinner dairy-free milk alternatives would work great.
Can you make it lighter?
- Use half-and-half instead of heavy cream for a lighter version.
Variations, substitutions, and add-ins
- Pasta. If you can't find gnocchi, you can use short-cut pasta instead. I recommend using orzo, bow-tie (farfalle), fusilli, orecchiette, rotini, or rigatoni. If you use this kind of pasta, you might have to cook it as you would normally cook pasta - in a large pot of boiling water - and then add it to this recipe.
- Use other greens. In addition to spinach, Swiss chard, arugula, or kale will work great in this recipe.
- Add any other veggies you like: mushrooms, roasted bell peppers, broccoli, green beans, tomatoes, asparagus, etc. Creamy chicken and gnocchi is an incredibly versatile recipe that will work great with most veggies.
- Add a splash of white wine when you add chicken stock + cream to cook the gnocchi to cut the richness of the sauce.
- Toppings. When serving, you can add grated Parmesan cheese (or Asiago, Romano, or Gruyere), fresh herbs, chopped green onions, or chopped chives.
Storage and reheating tips
- Fridge. Store creamy chicken gnocchi in an airtight container in the refrigerator for up to 4 days.
- Freezer. I do not recommend freezing this because the creamy sauce tends to thicken too much and then separate into grease when thawed.
- Reheat in the microwave oven. Reheat the refrigerated leftovers in a microwave oven for about 1 minute. Add a small amount of liquid (water, milk, or cream) to thin out the sauce. Taste and reheat for 30 seconds more, if needed.
- Reheat on the stovetop. Reheat this dish in a large, high-sided skillet on the stovetop on low-medium heat. When using this method, add a small amount of heavy cream, half-and-half, or milk to thin out the sauce when reheating.
What to serve with creamy chicken and gnocchi
- Bread. Serve this easy recipe with a crusty slice of Italian bread, baguette, or breadsticks.
- Simple salad. Cut the richness of the creamy chicken and gnocchi with a fresh salad. Here are my recommendations:
- Simple Spinach Salad with Parmesan and Pine Nuts
- Apple Spinach Salad with Pecans, Cranberries, and Goat Cheese
- Tomato Cucumber Avocado Salad
Other gnocchi recipes you might like
- Creamy Sausage Gnocchi
- Shrimp Gnocchi
- Creamy Chicken Gnocchi Soup
- Creamy Butternut Squash Gnocchi with Sausage
- Creamy Chicken Gnocchi with Mushrooms and Spinach
- Creamy Pumpkin Gnocchi with Spinach and Sausage
Creamy Tuscan Chicken and Gnocchi (30 Minutes, ONE-PAN)
Creamy Chicken and Gnocchi is a quick 30-minute, one-pot weeknight meal featuring spinach, sun-dried tomatoes, and artichokes. The seasonings are garlic, paprika, red pepper flakes, and Italian seasoning. You'll love these little Italian potato dumplings smothered in a Tuscan-style creamy sauce!
Ingredients
Chicken
- 1.5 lb skinless boneless chicken thighs
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ¼ teaspoon salt or more
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
Gnocchi
- 16 oz potato gnocchi
- 4 oz sun-dried tomatoes packed in olive oil but drained, and chopped
- 6 cloves garlic minced
- ½ cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning or Herbs from Provence
- ½ teaspoon paprika
- 5 oz fresh spinach
- 7 oz canned artichoke hearts chopped
- ¼ teaspoon red pepper flakes to taste
- 1 teaspoon fresh thyme leaves no sprigs
Instructions
How to cook chicken
- Season the chicken thighs with Italian seasoning, paprika, salt, and freshly ground black pepper.
- Heat an empty, high-sided, heavy-bottomed skillet (such as a cast-iron or stainless steel pan) over medium heat for 2 minutes.
- Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes on one side, undisturbed. This allows the chicken to sear.
- Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer on the other side, without moving it, until it's cooked through.
- The meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove the chicken from the skillet.
How to cook gnocchi
- To the same, now empty skillet, add uncooked potato gnocchi, chopped sun-dried tomatoes, and garlic. Stir to coat for about 30 seconds to 1 minute.
- Add chicken broth, heavy cream, Italian seasoning, and paprika.
- Bring to a boil on medium heat and stir everything well. Cover with a lid, and allow the gnocchi to cook for about 5 minutes on medium heat while the sauce simmers (boils on low setting).
- Add fresh spinach and chopped artichokes, and cook on medium heat, stirring frequently for 5 minutes until the spinach wilts to your liking. Season with salt.
- Return cooked chicken back to the skillet and reheat gently. Top with red pepper flakes and fresh thyme (snipped, no sprigs).
Nutrition
Nutrition Information
Creamy Tuscan Chicken and Gnocchi (30 Minutes, ONE-PAN)
Amount per Serving
Calories
801
% Daily Value*
Fat
42
g
65
%
Saturated Fat
18
g
113
%
Trans Fat
0.03
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
13
g
Cholesterol
229
mg
76
%
Sodium
1057
mg
46
%
Potassium
1704
mg
49
%
Carbohydrates
64
g
21
%
Fiber
9
g
38
%
Sugar
13
g
14
%
Protein
45
g
90
%
Vitamin A
5431
IU
109
%
Vitamin C
34
mg
41
%
Calcium
184
mg
18
%
Iron
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Very good! Used gluten free gnocchi and doubled the broth. Used rotisserie chicken to make it quicker. Will definitely make this again!
Thank you, Mandy, for your 5-star review and sharing your tweaks! 🙂
My family and I enjoyed this! I would like more of the sauce next time, so I’d add more of the heavy cream, chicken broth, and seasonings.
Hi Jenny! I’m so glad you and your family enjoyed it! Adding more sauce sounds like a great idea—extra creamy goodness is always a win. 🙂
I tried this recipe and it was absolutely delicious! Julia what a discovery!!
I love, love your recipes!!!
OMG, Marie, thank you for yet another glowing review! 🙂 I so appreciate it! 🙂
I baked the chicken separate and cooked the rest as the recipe directed on the stove top. It was sooooo delicious!!! Thank you!!
Absolutely delicious! So creamy and flavorful!
Thank you, Denice, glad you liked it! 🙂
I tried this recipe for dinner. It was delicious and so easy to prepare. My husband loved it. I plan on passing this recipe on and making it for everyone.
Thank you.
That makes me so happy! Thanks for sharing my recipe with others!
Delicious, elegant and simple - perfect! My hubby, a professional chef, was impressed and he usually picks apart recipes that I try. I'll be making this again for sure!
Oh wow, Heidi, I’m truly flattered! Thank you so much for the kind review!
Love your recipes Julia and hope to continue getting them.
I am trying to work out how to save them all! I have resorted to printing the ones I have tried - filling up my files.
Thanks again for sharing xx
Estelle, so glad you enjoy my recipes! 🙂 Other ways you can save them:
1) If you use Pinterest, save them to a Pinterest board.
2) You can also use a "heart" button that float on the right side of my recipes to create a list of favorite recipes directly on my site. 🙂
Julia, this looks and sounds fabulous! I only have bone in this. Would I just increase the cooking time?
Janet, bone-in chicken can take quite longer to cook so I would do this:
Rub bone-in chicken with olive oil and cook it on medium heat for 15 minutes per side (30 minutes total), flipping from side to side every 5 or 10 minutes. You can also bake the chicken in the oven. The meat should be 165 F in the thickest part of the thigh on an instant meat thermometer when it's cooked. Remove chicken from the skillet and proceed with the rest of the recipe.
Made this tonight and I’m pretty impressed. I’m someone who makes every single meal homemade down to the noodles. I wasn’t in the mood tonight to make everything. So, I stumbled across this and thought, the heck with it. It’s actually pretty great. I’ll probably make my own gnocchi next time but all in all it’s wonderful.
Melanie, I am so glad this recipe exceeded your expectations, thank you for this review! 🙂 I am yet to make my own gnocchi from scratch but I surely love these little dumplings.
This was a hit. I used unsweetened coconut milk instead of cream. Since we love a little kick, we added some calabria oil to it. I got two high fives from my hubby.
So glad both of you enjoyed it! Glad it worked well with unsweetened coconut milk! 🙂
I loved the idea of this recipe so gave it a try, but next time I will leave out the ¼ teaspoon of salt and maybe reduce the amount of sundried tomatoes by half as I found the overall taste too salty for me... Otherwise I found the recipe very easy to make and enjoyed it with a side dish of Baked Broccoli
Ms Vivienne, thank you so much for this helpful feedback about the salt amounts! I might review this recipe based on your feedback!❤️
I made this dish for my family and every single member said this dish was phenomenal. What a great dish to serve - especially in under an hour to prepare!
Wow, Nancy, I am so flattered by your feedback! ❤️ Glad you tried this recipe and that it was a success!
I made this this evening and can report it is both easy to cook, and was delicious. This the third of Julia's recipes that I've tried, and all have been lovely. Flavourful, healthy and simple to cook. The instructions are detailed and simple to follow. As a relative novice, I'm learning lots about flavour profiles and tasting as you go. I'm a fan!
Phil, so glad you you've tried 3 of my recipes already! ❤️❤️ Thank you for taking the time to share your thoughtful review and the 5-star rating - I so appreciate it!
can't wait to try this! I've made many of your recipes and they are fabulous! I appreciate how easy it is to print and the dishes are tasty, healthy and easy.
Jeana, thank you for appreciating my recipes! ❤️❤️ You'll love this one - so many flavors and super easy to make!
This looks incredible!! Going to make it!
Judy, it's a great recipe - you'll love it! 🙂