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Creamy Lemon Parmesan Chicken Gnocchi

A comforting dish featuring tender chicken and pillowy gnocchi in a bright, creamy, lemon sauce, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound potato gnocchi (store-bought or homemade) Homemade meal lovers can use fresh gnocchi.
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces Can use rotisserie chicken; swap for turkey for a lighter touch.
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced Substitute 1/2 teaspoon garlic powder in a pinch.
  • 1 zest of 1 lemon Fresh is best for brightness.
  • 2 tablespoons lemon juice Use fresh for brightness.
  • 1 cup heavy cream or half-and-half Use half-and-half for a lighter sauce.
  • 3/4 cup freshly grated Parmesan cheese Can substitute Pecorino Romano for a sharper bite.
  • 1/2 cup low-sodium chicken broth Use vegetable broth to make it meatless.
  • 2 cups baby spinach Swap with kale for a stronger green flavor.
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes, optional for warmth
  • Fresh parsley or basil for garnish

Method
 

Cooking Gnocchi
  1. Bring a large pot of salted water to a boil and cook the gnocchi according to package directions until they float. Drain and set aside, reserving 1/2 cup of the pasta water.
Cooking Chicken
  1. While the gnocchi cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add chicken to the skillet and sear until golden and cooked through, about 5 to 7 minutes. Transfer chicken to a plate.
Creating the Sauce
  1. Reduce heat to medium and add butter to the same skillet. When the butter melts and bubbles, add minced garlic and cook for 30 seconds until fragrant.
  2. Pour in chicken broth and lemon juice, scraping any browned bits from the bottom of the pan. Let the liquid reduce slightly for about 1 to 2 minutes.
  3. Stir in heavy cream and lemon zest, then simmer gently for 2 to 3 minutes until the sauce thickens just a touch.
  4. Add grated Parmesan off the heat and whisk until silky and smooth. Taste and adjust salt, black pepper, and red pepper flakes if using.
Combining and Serving
  1. Return the chicken to the skillet, add cooked gnocchi and baby spinach, tossing until the spinach wilts and everything is coated in the lemon Parmesan sauce. Warm through for 1 to 2 minutes.
  2. Serve immediately with extra Parmesan and chopped parsley or basil scattered on top.

Notes

For best texture, do not overcook gnocchi. Use freshly grated Parmesan for better melt and flavor. Store leftovers in an airtight container for up to 3 days.