Go Back
–+ servings
Ultra close up macro shot of bubbling creamy garlic parmesan sauce hugging pillowy gnocchi tender seared chicken bites and sun dried tomatoes

One-Pan Creamy Sun-Dried Tomato Gnocchi with Chicken

Soft, pillowy potato gnocchi and golden pan-seared chicken bites simmered together in a luxurious garlic parmesan cream sauce infused with tangy sun-dried tomatoes and fresh baby spinach in just 25 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 540
Ingredients Method Nutrition Notes

Ingredients
  

For the Golden Chicken Bites
  • 1.25 lbs Halal chicken breasts
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For the Gnocchi & Velvet Cream Sauce
  • 16 oz potato gnocchi
  • 0.5 cup sun-dried tomatoes
  • 4 cloves fresh garlic
  • 2 tbsp unsalted butter
  • 0.75 cup Halal chicken broth
  • 0.75 cup heavy whipping cream
  • 0.75 cup Parmesan cheese
  • 2 cups baby spinach
  • 0.25 tsp red pepper flakes
  • 2 tbsp fresh basil

Method
 

Sear the Seasoned Chicken Bites
  1. Toss chicken pieces with Italian seasoning, garlic powder, kosher salt, and black pepper.
  2. Heat olive oil and 1 tablespoon butter in a deep 12-inch skillet over medium-high heat. Sear chicken bites undisturbed for 4 to 5 minutes until golden-brown and cooked through (165°F / 74°C). Transfer to a clean plate.
Simmer the Velvet Gnocchi Sauce
  1. In the same hot skillet, melt remaining 1 tablespoon butter over medium heat. Sauté minced garlic and sliced sun-dried tomatoes for 1 minute until fragrant.
  2. Pour in chicken broth and heavy cream, scraping up all browned flavor bits from the pan bottom. Bring to a gentle simmer.
  3. Add uncooked potato gnocchi straight into the simmering sauce. Cover with a lid and cook for 4 to 5 minutes, stirring once, until the gnocchi are tender, plump, and pillowy.
Melt Cheese & Assemble
  1. Uncover the skillet and reduce heat to low. Stir in grated Parmigiano-Reggiano and chili flakes until smoothly melted and sauce turns glossy.
  2. Fold in baby spinach and seared chicken bites along with their resting juices. Stir gently for 1 to 2 minutes until spinach is wilted and chicken is heated through.
  3. Garnish with fresh torn basil and extra cracked pepper. Serve immediately from the skillet!

Nutrition

Serving: 1gCalories: 540kcalCarbohydrates: 52gProtein: 38gFat: 22gSaturated Fat: 11gCholesterol: 125mgSodium: 680mgPotassium: 720mgFiber: 4gSugar: 5gVitamin A: 1420IUVitamin C: 18mgCalcium: 210mgIron: 3.8mg

Notes

PRO TIP: No need to boil gnocchi in a separate pot! Cooking gnocchi directly in the simmering broth and cream releases starch that naturally thickens the sauce into velvet perfection.

Tried this recipe?

Let us know how it was!