Creamy Pesto Gnocchi with Chicken

The first time I made pesto gnocchi, I stood over the stove watching the cream bubble and thought, "there's no way this simple combination could taste this good." I was wrong. That pan of golden, sauce-coated pillows disappeared faster than I could plate it, and now it's become my go-to when I need something that feels indulgent but comes together in the time it takes to set the table.

Last Tuesday, my roommate walked in mid-simmer and literally stopped in her tracks. The garlic hitting that butter, then cream swirling into bright green pesto, that aroma fills the whole kitchen. We ended up eating straight from the pan, standing at the counter, because waiting for plates suddenly seemed unreasonable.

Ingredients

• Chicken breasts: Cutting them into uniform cubes ensures everything cooks evenly and you get perfect bites in every forkful
• Potato gnocchi: Store-bought works beautifully here, just don't boil them first, that direct pan contact is what creates the magic
• Heavy cream: This creates that luxurious restaurant-style sauce that clings to every piece of gnocchi
• Basil pesto: Whether homemade or from a jar, look for one with good olive oil quality, it makes all the difference
• Unsalted butter: Starting with unsalted lets you control the seasoning perfectly, especially with salty Parmesan in the mix

Instructions

Season and prep the chicken:

Sprinkle your chicken cubes with salt and pepper, letting them sit while you heat your skillet, this simple step builds flavor from the inside out

Sear the chicken to golden perfection:

Heat that olive oil until it shimmers, add chicken in a single layer, and let it develop a beautiful crust without overcrowding the pan

Crisp the gnocchi in butter:

In that same skillet, melt butter and add your gnocchi straight from the package, letting them turn golden and create those irresistible crispy edges

Bloom the garlic:

Toss in minced garlic for just one minute, you want it fragrant and softened, not bitter or browned

Create the creamy sauce:

Pour in heavy cream, scraping up any golden bits from the bottom, then let it gently simmer until slightly thickened

Stir in the vibrant pesto:

Add your pesto and Parmesan, stirring until the sauce turns this gorgeous pale green and becomes silky smooth

Bring it all together:

Return that golden chicken to the pan, tossing everything until coated, then taste and adjust seasoning until it's exactly right

Save

My sister requested this for her birthday dinner, which tells you everything. She's not usually one for heavy cream sauces, but something about the bright, herby pesto cutting through all that richness makes it feel balanced rather than overwhelming.

Making It Lighter

Sometimes I swap half-and-half for heavy cream, and honestly, it still delivers that comforting creaminess without feeling quite so decadent. The pesto carries so much flavor on its own that you don't need as much heavy cream to make it feel satisfying.

The Vegetarian Version

When my vegetarian friend comes over, I replace the chicken with sautéed mushrooms, adding them right after the gnocchi crisps up. They develop this meaty texture and umami flavor that makes you forget there's no chicken in the pan.

Wine Pairings

A crisp Pinot Grigio cuts through the richness beautifully, though I've also loved how Sauvignon Blanc's acidity complements the basil. Whatever white wine you choose, pour a glass while you cook, the sauce will taste even better.

• The sauce continues thickening off heat, so remove it slightly earlier than you think
• Leftovers reheat surprisingly well with a splash of cream to loosen the sauce
• Fresh basil at the end isn't just for looks, it adds a bright, aromatic finish

Save

This is the kind of dinner that makes people pause between bites and say things like "wow" without realizing they're speaking out loud. That's always the sign of a keeper.

Recipe FAQs

→ Can I make this dish vegetarian?

Absolutely—simply replace the chicken with sautéed mushrooms, spinach, or sun-dried tomatoes. The vegetarian version maintains all the creamy, herbaceous appeal while offering a lighter plant-based alternative that's equally satisfying.

→ What type of gnocchi works best?

Store-bought potato gnocchi works wonderfully here, especially when pan-fried to achieve that irresistible crispy exterior. Shelf-stable or refrigerated varieties both perform well—just avoid fresh pasta-style gnocchi that might become too soft during the crisping process.

→ Can I lighten this dish?

Yes, substitute half-and-half or whole milk for heavy cream to reduce the richness while maintaining that luxurious sauce consistency. You can also increase the proportion of vegetables and use less gnocchi per serving for a balanced, lighter meal.

→ How do I store and reheat leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to restore the sauce's creamy texture. Avoid microwaving, as the gnocchi may become rubbery.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or Sauvignon Blanc complements the creamy sauce and brightens the basil notes. The wine's acidity cuts through the richness while enhancing the pesto's fresh herbs and the chicken's savory flavors.

→ Can I use homemade pesto?

Homemade pesto works beautifully and allows you to customize the flavors—adjust the garlic, add more nuts for texture, or use different herbs like arugula or spinach for variation. Just ensure your homemade version has enough oil to emulsify properly with the cream.