Pesto Gnocchi with Chicken Recipe

Introduction

Pesto Gnocchi with Chicken is a comforting and flavorful dish that combines tender chicken with pillowy gnocchi in a creamy pesto sauce. Fresh basil pesto brings vibrant herbaceous notes, making this meal a perfect weeknight dinner or special occasion treat.

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 about 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 by blending basil, pine nuts, Parmesan, lemon juice, garlic, salt, and pepper in a food processor until smooth. Slowly stream in olive oil until desired consistency is reached. Adjust seasoning and set aside. (You can use store-bought pesto if preferred.)
3. Step 3: Slice the chicken breasts in half. Place them on a cutting board, cover with plastic wrap, and pound to about 1/2-inch thickness using a rolling pin or meat tenderizer.
4. Step 4: Combine flour, salt, garlic powder, and pepper in a shallow bowl. Coat the chicken pieces thoroughly in the flour mixture.
5. Step 5: Heat 1 tablespoon of olive oil over medium-high heat in a large oven-safe skillet. When hot, 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 loosen browned bits. Add the remaining tablespoon of olive oil to the pan.
7. Step 7: Cook the diced onion and cherry tomatoes over medium heat until the tomatoes begin to pop and blister, about 6-7 minutes. Season with salt and pepper, stirring occasionally to prevent burning.
8. Step 8: Add chicken broth and heavy cream to the pan and bring to a simmer. Stir in the gnocchi and half a cup of the prepared pesto. Nestle the chicken pieces back into the pan and spoon sauce over them.
9. Step 9: Transfer the skillet to the oven and bake uncovered for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F.
10. Step 10: Remove from oven, slice the chicken, and return it to the pan. Spoon more sauce over the chicken and garnish with black pepper, fresh basil, and Parmesan cheese. Serve with remaining pesto or save it for another use. Enjoy!

Tips & Variations

• Use store-bought pesto to save time or swap pine nuts for walnuts for a different flavor.
• For a lighter version, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
• Add a pinch of red pepper flakes to the sauce for a bit of heat.
• If you can’t find gnocchi, small pasta like potato dumplings or even tortellini can work as a substitute.

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 to prevent the cream sauce from separating. If the sauce thickens too much, add a splash of chicken broth or cream to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pesto ahead of time?

Yes, pesto can be made up to 3 days in advance and stored in the refrigerator. To prevent browning, drizzle a thin layer of olive oil on top before storing.

What can I do if I don’t have a food processor for the pesto?

You can finely chop the basil, garlic, and pine nuts by hand and then mix with grated Parmesan, lemon juice, and olive oil until well combined. The texture will be a little chunkier but still delicious.