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Asiago Chicken with Creamy Gnocchi

Category: Simple & Delicious Chicken Recipes

Enjoy golden chicken breasts nestled atop pillowy gnocchi, all swirled into a silky Asiago cheese and spinach sauce. After quickly searing the seasoned chicken to juicy perfection, a simple skillet pan sauce is built with sautéed shallots, garlic, butter, flour, and chicken broth. Gnocchi soaks up the creamy mixture as it cooks, becoming tender and flavorful. A finishing touch of spinach and Asiago melts into the sauce for extra richness, while parsley adds brightness. Serve immediately for a warming, satisfying dinner that feels both decadent and easy to prepare.

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Updated on Wed, 16 Jul 2025 14:11:50 GMT
Asiago chicken gnocchi with greens. Pin
Asiago chicken gnocchi with greens. | quickdinnerfix.com

Creamy Asiago Chicken Gnocchi is my go-to dish when I need an easy crowd-pleaser that feels special yet comforting. With tender chicken, pillowy gnocchi, wilted spinach, and a velvety Asiago sauce, it comes together quickly enough for a weeknight and is fancy enough for guests.

I first served this to my family on a busy Friday and now it is their top request for birthdays and cozy Sunday suppers.

Ingredients

  • Boneless skinless chicken breasts: choose plump fresh chicken for the juiciest results
  • Kosher salt: seasons the chicken evenly a higher quality salt enhances flavor
  • Black pepper: offers gentle heat and balances richness
  • Unsalted butter: use real butter for flavor control and to create a silky sauce
  • Shallot: brings sweetness and depth choose firm shallots for best flavor
  • Garlic: pick fresh cloves for a punchy aromatic base
  • All-purpose flour: thickens the sauce and helps coat each piece of gnocchi
  • Chicken broth: adds savory depth opt for low sodium to control saltiness
  • Half-and-half: creates a creamy but pourable sauce look for fresh dairy
  • Potato gnocchi: the classic Italian dumpling use shelf-stable or fresh for quick cooking
  • Fresh baby spinach: adds color and nutrition choose vibrant green leaves that are not wilted
  • Asiago cheese: the star ingredient providing salty tang grate from a block for best melt
  • Fresh parsley: for garnish makes the whole dish pop at the table

Step-by-Step Instructions

Prepare and Season the Chicken:
Pat chicken breasts dry with paper towels and season both sides evenly with kosher salt and black pepper. Drying the meat ensures it sears nicely and gives better flavor absorption.
Brown the Chicken:
Melt a portion of the butter in a large nonstick skillet over medium heat. Add the chicken breasts to the hot butter. Cook for about 8 to 10 minutes total flipping halfway through until the outside is golden and the thickest part of each breast reads 165 degrees on an instant-read thermometer. Adjust the heat to prevent burning. Remove chicken from skillet and cover loosely with foil to keep juicy.
Sauté the Aromatics:
In the same skillet melt the remaining butter. Scrape up any browned bits from the chicken which deepen flavor. Add diced shallot and cook stirring frequently for three to five minutes until softened. Add minced garlic and sauté for one minute until fragrant.
Build the Roux:
Sprinkle flour evenly over the shallot and garlic mixture. Whisk continually for about one minute until the flour is absorbed and just begins to take on a pale golden color.
Deglaze and Simmer:
Pour in the chicken broth slowly whisking the whole time. This prevents lumps and creates a smooth sauce. As you whisk scrape all the browned bits stuck to the pan. Let bubble gently for three to five minutes until slightly thickened.
Cook the Gnocchi:
Add half-and-half and the uncooked gnocchi into the bubbling sauce. Stir to combine and make sure the gnocchi is submerged. Let simmer gently for five to seven minutes stirring once or twice until the gnocchi is tender and the sauce is creamy.
Finish the Sauce:
Stir in the fresh spinach and grated Asiago cheese. Continue to cook for another two to three minutes. The spinach should wilt down and the cheese will melt smoothly into the sauce.
Combine and Serve:
Remove pan from heat. Arrange the cooked chicken breasts on top of the gnocchi. Sprinkle with chopped fresh parsley and serve directly from the skillet while piping hot.
Asiago Chicken Gnocchi. Pin
Asiago Chicken Gnocchi. | quickdinnerfix.com

My favorite part is swirling freshly grated Asiago into the sauce and watching it transform into silky ribbons. Every time I make this my kitchen fills with the best aroma reminding me of lazy Sunday suppers with my family crowded around the table for seconds.

Storage Tips

Let leftovers cool before covering tightly and refrigerating. This dish keeps well for up to three days. To reheat add a splash of milk or broth to loosen the sauce before gently warming over low heat.

Ingredient Substitutions

No Asiago on hand Try Parmesan or Pecorino for a slightly different flavor. Swap in kale or arugula if spinach is not available. For the creamiest sauce the half-and-half can be replaced with equal parts milk and heavy cream.

Asiago chicken gnocchi in a pan. Pin
Asiago chicken gnocchi in a pan. | quickdinnerfix.com

Serving Suggestions

Serve this chicken gnocchi as a one pan meal or pair with a simple green salad and warm crusty bread. I always set out extra grated cheese for sprinkling and a bowl of lemon wedges for those who love a little brightness.

Cultural Context

Gnocchi are Italian dumplings typically made with potatoes and flour and beloved across northern Italy. Creamy cheese sauces like this Asiago version are inspired by both Italian trattorias and American comfort food classics.

Recipe FAQs

→ What type of gnocchi should I use?

Uncooked potato gnocchi, often found in the pasta aisle, works best for soaking up the creamy sauce.

→ Can I substitute another cheese for Asiago?

Parmesan or Pecorino Romano can be swapped in for a similar sharp, nutty flavor.

→ How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F and feel firm to the touch.

→ Can I add more vegetables?

Yes! Sautéed mushrooms, sun-dried tomatoes, or roasted red peppers make tasty additions.

→ Is it possible to make this ahead of time?

Gnocchi is best fresh, but the cooked chicken and sauce can be made in advance and gently reheated.

Asiago Chicken Gnocchi Dinner

Delicate chicken and gnocchi are simmered in a rich Asiago cream sauce with fresh spinach for a cozy, flavorful meal.

Prep Time
10 min
Cook Time
25 min
Total Time
35 min

Category: Chicken

Skill Level: Intermediate

Cuisine: Italian-inspired

Yield: 4 Servings (One-pan gnocchi dish serving four portions)

Dietary Preferences: ~

Ingredients

→ Main Ingredients

01 3 boneless, skinless chicken breasts (approximately 680 grams), pounded to even thickness
02 0.5 teaspoon kosher salt
03 0.25 teaspoon freshly ground black pepper
04 5 tablespoons unsalted butter, divided
05 1 medium shallot, finely diced (about 50 grams)
06 1 teaspoon garlic, minced
07 3 tablespoons all-purpose flour
08 480 millilitres chicken broth
09 120 millilitres half-and-half
10 450 grams potato gnocchi, uncooked
11 60 grams Asiago cheese, finely grated
12 60 grams fresh baby spinach
13 Chopped fresh parsley, for garnish

Steps

Step 01

Pat chicken breasts dry with kitchen paper and season evenly on both sides with kosher salt and black pepper.

Step 02

In a large non-stick skillet over medium heat, melt 2 tablespoons of butter. Add seasoned chicken and cook for 8–10 minutes, turning once, until the internal temperature reaches 74°C. Adjust cook time depending on fillet thickness.

Step 03

Transfer the cooked chicken to a plate and cover loosely with aluminium foil to keep warm.

Step 04

In the same skillet, melt the remaining 3 tablespoons butter. Add diced shallot and cook, stirring regularly, for 3–5 minutes until softened. Stir in minced garlic and cook for 1 additional minute.

Step 05

Sprinkle all-purpose flour over the shallot and garlic mixture. Whisk continuously for about 1 minute until flour is incorporated and lightly golden.

Step 06

Gradually pour in chicken broth, whisking to combine and deglaze the pan. Continue to whisk for 3–5 minutes until the sauce has slightly thickened.

Step 07

Add half-and-half and uncooked potato gnocchi. Stir to combine, ensuring gnocchi is submerged. Simmer for 5–7 minutes, stirring occasionally, until gnocchi is tender and the sauce is creamy.

Step 08

Stir in fresh baby spinach and grated Asiago cheese. Cook for 2–3 minutes until spinach has wilted and cheese is fully melted into the sauce.

Step 09

Remove the skillet from heat, return chicken breasts to pan, placing them over the gnocchi mixture. Garnish with chopped fresh parsley and serve immediately.

Notes

  1. Ensure chicken is evenly pounded for uniform cooking and optimal tenderness.
  2. For optimal sauce texture, whisk continuously when adding broth to avoid lumps.

Required Equipment

  • Large non-stick skillet
  • Whisk
  • Chopping board
  • Chef’s knife
  • Meat thermometer

Allergy Information

Double-check each ingredient to identify potential allergens and consult a healthcare professional if unsure.
  • Contains milk, wheat (gluten), and eggs (in gnocchi).

Nutrition Facts (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: 704
  • Fat: ~
  • Carbs: ~
  • Protein: ~