Asiago Chicken and Gnocchi is a rich and comforting meal that’s perfect for busy weeknights or cozy dinners at home. Tender, golden-seared chicken breasts are served over pillowy gnocchi in a creamy Asiago cheese sauce with wilted spinach and fragrant garlic. Every bite is savory, cheesy, and satisfying—exactly what you want from a one-pan dinner!
Whether you’re cooking for the family or hosting guests, this dish delivers both elegance and ease. And if you enjoy creamy pasta-style meals, don’t miss our Marry Me Chicken Mac and Cheese for another crowd-pleasing favorite.
Why You’ll Love It
- Quick & Easy – Ready in under 40 minutes
- One-Pan Meal – Less cleanup, more flavor
- Versatile – Customize with spinach, cheese swaps, or pre-cooked chicken
- Comforting – Creamy, cheesy, and loaded with texture
Ingredients
- 3 boneless, skinless chicken breasts (about 1 ½ lbs), pounded evenly
- ½ tsp kosher salt
- ¼ tsp black pepper
- 5 tbsp unsalted butter, divided
- 1 medium shallot, finely diced
- 1 tsp garlic, minced
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- ½ cup half-and-half
- 1 (16 oz) package potato gnocchi, uncooked
- 2 cups fresh baby spinach
- ½ cup Asiago cheese, finely grated
- Fresh parsley, chopped, for garnish
Instructions
- Season & Cook the Chicken
Pat chicken breasts dry and season both sides with salt and pepper.
Heat 2 tbsp of butter in a large skillet over medium heat. Add the chicken and cook 8–10 minutes, flipping once, until golden brown and fully cooked (internal temp 165°F).
Transfer to a plate and cover to keep warm. - Make the Sauce Base
In the same skillet, melt the remaining 3 tbsp butter. Add shallots and sauté 3–5 minutes until soft. Stir in the garlic and cook another minute. - Thicken the Sauce
Sprinkle in flour and whisk until fully incorporated and lightly golden, about 1 minute.
Slowly pour in chicken broth, whisking constantly to prevent lumps. Simmer for 3–5 minutes until slightly thickened. - Cook the Gnocchi
Add half-and-half and gnocchi. Stir to coat. Cook 5–7 minutes, stirring occasionally, until gnocchi is tender and sauce is creamy. - Finish the Dish
Stir in the spinach and Asiago cheese. Let cook 2–3 minutes until spinach wilts and cheese melts into the sauce. - Serve
Place cooked chicken on top of the gnocchi mixture. Garnish with parsley and serve hot.
Tips for Success
- Even Thickness – Pound chicken for even cooking.
- Use Rotisserie Chicken – For a shortcut, add shredded pre-cooked chicken in step 5.
- Cheese Swaps – Parmesan, Pecorino, or Romano also work well if you don’t have Asiago.
- Spinach Options – Frozen spinach works too—just thaw and squeeze out excess water.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave. Add a splash of milk or broth to loosen the sauce if needed.
Serving Ideas
- Add a crisp green salad and garlic bread for a complete meal
- Serve with roasted vegetables or sautéed green beans for extra color
- Pair with a chilled glass of white wine like Chardonnay or Pinot Grigio
Asiago Chicken and Gnocchi brings restaurant-quality flavor to your own kitchen—no reservations required. Creamy, cheesy, and loaded with tender chicken, it’s the kind of comforting meal everyone will love.