Pesto Gnocchi with Chicken Recipe

Introduction

Pesto Gnocchi with Chicken is a vibrant and comforting dish that combines tender chicken, pillowy gnocchi, and a rich homemade pesto sauce. Perfect for a weeknight dinner or a cozy weekend meal, it brings Italian flavors straight to your table with ease.

Ingredients

• 2 large bunches fresh basil (~2-3 cups, stems discarded)
• 1/3 cup pine nuts
• 1/3 heaping cup freshly grated Parmesan cheese
• 2 Tbsp. fresh lemon juice
• 3 cloves garlic, minced
• 1/2 tsp. kosher salt, plus more to taste
• Black pepper, to taste
• 1/4 cup olive oil, plus more as needed
• 2 large boneless, skinless chicken breasts, sliced in half and pounded to ~1/2-inch thick pieces
• 2 Tbsp. olive oil, divided
• 2 1/2 Tbsp. flour
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• Pinch of pepper
• 1/2 white onion, diced small
• 10 oz. cherry or grape tomatoes
• 2/3 cup heavy cream
• 1/2 cup chicken broth
• 16 oz. package gnocchi

Instructions

1. Step 1: Preheat the oven to 375°F.
2. Step 2: Make the pesto: In a food processor, blend the basil, pine nuts, Parmesan, lemon juice, garlic, salt, and pepper until smooth. Slowly stream in the olive oil until the desired consistency is reached. Adjust seasoning if needed and set aside.
3. Step 3: Slice each chicken breast in half. Place the pieces on a cutting board, cover with plastic wrap, and pound them with a rolling pin or meat tenderizer until about 1/2-inch thick.
4. Step 4: In a shallow bowl, combine the flour, salt, garlic powder, and pepper. Coat the chicken pieces evenly with the flour mixture.
5. Step 5: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. When shimmering, add the chicken and cook for 3-4 minutes per side until golden brown. Remove chicken and set aside.
6. Step 6: Deglaze the pan with a small splash of chicken broth to scrape up browned bits, then add the remaining tablespoon olive oil.
7. Step 7: Over medium heat, cook the diced onion and cherry tomatoes in the skillet until the tomatoes start to pop and blister, about 6-7 minutes. Season lightly with salt and pepper, stirring occasionally to prevent burning.
8. Step 8: Pour in the chicken broth and heavy cream, bringing the mixture to a simmer. Stir in the gnocchi and half a cup of the prepared pesto. Nestle the chicken pieces back into the skillet and spoon some sauce over them. Transfer the skillet to the oven and bake uncovered for 10-12 minutes, until the chicken reaches an internal temperature of 165°F.
9. Step 9: Slice the cooked chicken, return it to the skillet, and spoon more sauce over the top. Garnish with fresh black pepper, basil leaves, and Parmesan cheese. Serve with the remaining pesto or store it for another use. Enjoy!

Tips & Variations

• Use store-bought pesto for a quicker version without sacrificing flavor.
• To toast the pine nuts, heat them in a dry skillet over medium heat for a few minutes until golden and fragrant to enhance the pesto’s flavor.
• For a lighter dish, substitute heavy cream with half-and-half or use less cream.
• Add a pinch of red pepper flakes to the sauce for a subtle heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Add a splash of chicken broth or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pesto ahead of time?

Yes, homemade pesto can be made a day or two in advance and stored in the refrigerator. To keep it vibrant green, cover the surface with a thin layer of olive oil before sealing.

What can I use instead of gnocchi?

If you don’t have gnocchi, small pasta shapes like gnocchetti, cavatappi, or even penne work well as substitutes in this recipe.

Pesto Gnocchi with Chicken Recipe

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★★★★★

4.7 from 306 reviews

This Pesto Gnocchi with Chicken recipe combines tender pan-seared chicken breasts with a creamy, flavorful pesto sauce and pillowy gnocchi baked to perfection. The homemade basil pesto adds a fresh, vibrant touch while the roasted cherry tomatoes and onions provide a sweet and savory balance. Perfect for a comforting yet elegant weeknight dinner.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pesto

• 2 large bunches fresh basil (~2–3 cups, stems discarded)
• 1/3 cup pine nuts
• 1/3 heaping cup freshly grated Parmesan cheese
• 2 Tbsp. fresh lemon juice
• 3 cloves garlic, minced
• 1/2 tsp. kosher salt, plus more to taste
• black pepper, to taste
• 1/4 cup olive oil, plus more as needed

Chicken

• 2 large boneless, skinless chicken breasts, sliced in half and pounded to ~1/2-inch thick pieces
• 2 Tbsp. olive oil, divided
• 2 1/2 Tbsp. flour
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• pinch of pepper

Vegetables & Sauce

• 1/2 white onion, diced small
• 10 oz. cherry or grape tomatoes
• 2/3 cup heavy cream
• 1/2 cup chicken broth
• 16 oz. package gnocchi

Instructions

1. Preheat Oven: Preheat your oven to 375°F to prepare for the final baking step which will cook the chicken through and meld all the flavors.
2. Make the Pesto: In a food processor, combine the basil, pine nuts, Parmesan cheese, lemon juice, garlic, salt, and pepper. Blend until smooth, then slowly add olive oil in a steady stream until the pesto reaches a creamy consistency. Adjust olive oil and seasoning as needed. Set aside.
3. Prepare Chicken: Slice each chicken breast in half horizontally. Place the pieces on a cutting board, cover with plastic wrap, and pound with a rolling pin or meat tenderizer until they are approximately 1/2-inch thick for even cooking.
4. Coat Chicken: In a shallow bowl, mix flour, salt, garlic powder, and pepper. Coat the pounded chicken pieces evenly with this flour mixture, shaking off any excess.
5. Cook Chicken: Heat 1 Tbsp. olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken pieces and cook for 3-4 minutes on each side, or until golden brown. Remove chicken from pan and set aside.
6. Deglaze Pan: Add a small splash of chicken broth to the hot skillet to lift the browned bits from the bottom, then add the remaining 1 Tbsp. olive oil.
7. Cook Vegetables: Over medium heat, sauté diced onions and cherry tomatoes in the skillet until tomatoes begin to pop and blister, about 6-7 minutes. Season with a pinch of salt and pepper and stir occasionally to prevent burning.
8. Add Sauce & Gnocchi: Pour in the remaining chicken broth and heavy cream, bringing the mixture to a simmer. Stir in the gnocchi and half of the prepared pesto. Nestle the browned chicken pieces back into the pan, spooning some sauce over them.
9. Bake: Transfer the skillet to the preheated oven and bake uncovered for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F and the gnocchi is tender.
10. Finish & Serve: Remove the skillet from the oven. Slice the chicken, return it to the pan, and spoon more sauce over the top. Garnish with freshly ground black pepper, additional basil, and Parmesan cheese. Serve with remaining pesto on the side or save it for later. Enjoy!

Notes

• Store-bought pesto can be used instead of homemade for convenience.
• Ensure chicken is pounded evenly for uniform cooking.
• Use an oven-safe skillet for easy transition from stovetop to oven.
• Gnocchi cooks quickly; be sure not to overbake or it may become mushy.
• Leftover pesto can be refrigerated for up to one week or frozen for longer storage.
• Check chicken doneness with a meat thermometer for food safety.

Keywords: Pesto Gnocchi, Chicken Dinner, Italian Pasta, Homemade Pesto, One Pan Meal, Creamy Gnocchi, Easy Dinner Recipe