Asiago Chicken Gnocchi is a creamy, comforting dish that brings together tender gnocchi, juicy pieces of chicken, and a rich Asiago cheese sauce. The gnocchi provides a soft, pillowy texture that pairs perfectly with the flavorful chicken and the cheesy, garlicky sauce. It’s the kind of meal that feels like a warm hug on a plate.
I love making this dish when I want something easy but still fancy enough to impress at dinner. The Asiago cheese adds a little sharpness that balances the creaminess beautifully, and I always find myself sneaking extra bites of the sauce. A quick tip: don’t forget to brown the chicken well—it makes a big difference for the flavor!
My favorite way to enjoy this meal is with a simple side salad or some steamed green veggies to lighten things up. It’s one of those recipes I always go back to because it’s both comforting and satisfying without being complicated. This dish definitely has a special place in my regular dinner rotation.
Key Ingredients & Substitutions
Gnocchi: I usually buy store-bought gnocchi for convenience. If you want to try homemade, potato gnocchi works great too. Sweet potato gnocchi is a tasty twist if you want a slightly different flavor and color.
Chicken: Boneless skinless breasts are easy to cook evenly. You can also use thighs for juicier, more flavorful bites. Just adjust cooking time slightly.
Asiago Cheese: Asiago gives a nice sharpness. If you can’t find it, try Parmesan or Pecorino Romano. These still add great flavor to the creamy sauce.
Spinach: Fresh spinach is best here for quick wilting and color. Baby kale or Swiss chard also work well if you want a heartier green.
Heavy Cream & Butter: They make the sauce rich and smooth. For a lighter option, try half-and-half or a mix of milk and cream cheese, but the sauce won’t be quite as thick.
How Do You Get the Chicken Perfectly Golden and Tender?
Getting nice golden chicken is key for good flavor and texture. Here’s how you can do it easily:
- Pat the chicken dry with paper towels before seasoning. This helps it brown nicely.
- Use a hot pan with olive oil before adding the chicken. Medium-high heat works well.
- Don’t overcrowd the pan — cook in batches if needed so each piece gets a chance to sear.
- Leave the chicken undisturbed for a few minutes before flipping to form a golden crust.
- Cook just until no longer pink inside. Overcooking makes chicken tough and dry.
Equipment You’ll Need
- Large pot – for boiling the gnocchi; I like a big one to cook everything evenly.
- Skillet or sauté pan – perfect for cooking the chicken and making the sauce all in one place.
- Wooden spoon or spatula – for stirring the sauce and mixing everything smoothly.
- Measuring cups and spoons – to get the right amounts of cream, cheese, and broth easily.
- Colander – for draining the cooked gnocchi without making a mess.
Flavor Variations & Add-Ins
- Use cooked shrimp or scallops instead of chicken for a seafood twist that pairs nicely with creamy sauces.
- Try swapping Asiago cheese with Parmesan, Pecorino, or a mix of both for different sharpness levels.
- Add sautéed mushrooms or sun-dried tomatoes to introduce extra flavor and texture.
- Sprinkle crushed red pepper flakes or a dash of nutmeg into the sauce for a little heat or warmth.
How to Make Asiago Chicken Gnocchi
Ingredients You’ll Need:
- 1 lb (450g) gnocchi (store-bought or homemade)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup fresh spinach leaves
- 1 cup Asiago cheese, shredded or finely grated
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon fresh parsley, chopped (optional for garnish)
How Much Time Will You Need?
This recipe takes about 25 minutes from start to finish. You’ll spend time boiling the gnocchi, cooking and browning the chicken, and making a creamy Asiago sauce. It’s quick enough for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Cook the Gnocchi:
Bring a large pot of salted water to a boil. Drop in the gnocchi and cook following the package directions—usually they’re done when they float to the top, about 2 to 3 minutes. Drain the gnocchi and set it aside for later.
2. Cook the Chicken:
Season the chicken pieces generously with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook, stirring occasionally, until the pieces are nicely browned and cooked through, about 5 to 7 minutes. Remove the chicken from the pan and set it aside.
3. Make the Asiago Sauce:
In the same skillet, lower the heat to medium. Melt the butter and then add the minced garlic, sautéing for 30 seconds to 1 minute until fragrant. Pour in the chicken broth and heavy cream, stirring to combine. Let this mixture come to a gentle simmer.
4. Add Cheese and Spinach:
Stir in the Asiago cheese, mixing until it melts and the sauce thickens slightly, about 3 to 5 minutes. Add the fresh spinach leaves and stir them in until they wilt.
5. Combine Everything:
Return the cooked chicken and gnocchi to the skillet. Toss everything gently to coat with the creamy Asiago sauce. If you like a little spice, sprinkle in the red pepper flakes now. Taste, then add more salt and pepper if needed.
6. Serve and Enjoy:
Cook everything together for an extra 2 minutes to meld the flavors and heat through. Serve the Asiago Chicken Gnocchi hot, garnished with fresh parsley if you like. Enjoy!
Can I Use Frozen Gnocchi in This Recipe?
Yes! Just thaw frozen gnocchi before cooking or add it directly to boiling water—cooking might take a minute or two longer. Either way, they’ll turn out soft and delicious.
Can I Substitute the Asiago Cheese?
Absolutely! Parmesan or Pecorino Romano make great alternatives if you don’t have Asiago on hand. They’ll give the sauce a similar cheesy, salty flavor.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth.
Can I Make This Dish Ahead of Time?
Yes, you can cook the chicken and sauce ahead, then toss with freshly cooked gnocchi just before serving to keep textures fresh and tasty.
