Asiago Chicken Gnocchi is a cozy and comforting dish that combines tender chicken, soft pillowy gnocchi, and a rich Asiago cheese sauce. It’s creamy and cheesy with a little bit of a nutty flavor from the Asiago, making every bite feel warm and satisfying. The gnocchi adds a wonderful texture that just melts in your mouth alongside the savory chicken.
I love making this dish when I want something that feels special but is still easy to whip up on a weeknight. I usually toss in a handful of fresh spinach or some sautéed mushrooms to add a bit of color and a touch of earthiness. It’s one of those meals that feels fancy but doesn’t take forever, which is exactly my kind of dinner.
When I serve Asiago Chicken Gnocchi, I like to pair it with a simple green salad or some roasted veggies to keep things fresh and balanced. I find that having a bit of crunch on the side makes the creamy gnocchi taste even better. This recipe is one that always gets me excited to sit down and eat, especially on a chilly evening when you just want something warm and filling.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best for quick, even cooking. You can swap them for thighs if you want juicier meat with a bit more flavor.
Potato Gnocchi: Store-bought gnocchi is convenient and delicious. Fresh gnocchi gives a tender, homemade feel. If you can’t find gnocchi, small pasta like tortellini or cavatappi can be a fun alternative.
Asiago Cheese: Asiago gives a nutty, sharp bite to this dish. If Asiago isn’t available, Parmesan or Pecorino Romano are good substitutes. Freshly grated cheese melts better than pre-grated.
Heavy Cream and Chicken Broth: These create a rich, silky sauce. For a lighter version, you can try half-and-half or milk, but the sauce will be less creamy.
Spinach: Fresh spinach adds a fresh green color and slight earthiness. You can substitute with kale, arugula, or even frozen spinach (thawed and drained).
How Do I Get Perfectly Cooked Gnocchi Without Them Falling Apart?
Gnocchi are delicate and cook fast. To cook them right:
- Use plenty of boiling salted water to give space for the gnocchi to float freely.
- Add gnocchi in small batches to avoid overcrowding.
- Cook until they float to the top, usually 2-3 minutes—this means they’re done.
- Use a slotted spoon to gently remove them; don’t rinse as the starch helps the sauce stick better.
- Drain carefully and add directly to the sauce to finish cooking and soak up flavors.
These steps help them stay tender but intact, making your dish creamy and satisfying without mushy gnocchi.
Equipment You’ll Need
- Large skillet – I use this to cook everything in one pan, making clean-up easier.
- Pot for boiling gnocchi – helps you cook them perfectly without breaking apart.
- Wooden spoon or spatula – for stirring the sauce gently and scraping up flavor bits.
- Grater – essential for freshly grating Asiago and Parmesan cheeses to melt smoothly into the sauce.
- Meat thermometer (optional) – to ensure the chicken is cooked to a safe 165°F (74°C).
Flavor Variations & Add-Ins
- Replace chicken with cooked shrimp or scallops for a seafood twist that cooks quickly.
- Mix in sautéed bell peppers, sun-dried tomatoes, or roasted red peppers for added color and sweetness.
- Skip the spinach and add wilted kale or arugula for a peppery, green boost.
- Sprinkle with crushed red pepper flakes or a dash of nutmeg to enhance the creaminess with a spicy or warm note.
Asiago Chicken Gnocchi
Ingredients You’ll Need:
For The Chicken and Sauce:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced (optional)
- 2 tablespoons butter
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Italian seasoning (or mix of dried basil, oregano, thyme)
- Salt and black pepper, to taste
For The Gnocchi and Cheese:
- 1 lb (450g) potato gnocchi (fresh or store-bought)
- 1 cup Asiago cheese, freshly grated
- ½ cup Parmesan cheese, freshly grated
- 2 cups fresh spinach leaves
- Fresh basil leaves, chopped (for garnish)
How Much Time Will You Need?
This recipe takes roughly 10 minutes of prep and about 20 minutes to cook everything. In just around 30 minutes, you’ll have a warm, cheesy, and delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Cook The Chicken:
Heat olive oil in a large skillet over medium-high heat. Sprinkle the chicken pieces with salt, pepper, and Italian seasoning. Add them to the skillet and cook for about 4-6 minutes on each side, or until golden brown and cooked through. Then remove the chicken and set it aside.
2. Prepare The Sauce and Vegetables:
In the same skillet, add butter and sauté the minced garlic for about 30 seconds until fragrant. If you’re using mushrooms, add them now and cook until they soften. Next, pour in the chicken broth and heavy cream, stirring together. Let it come to a gentle simmer.
3. Add Cheese and Cook Gnocchi:
Stir the freshly grated Asiago and Parmesan cheeses into the simmering sauce until melted and creamy. While the sauce is coming together, cook the gnocchi separately in boiling salted water as per package instructions (usually 2-3 minutes, until they float). Drain well.
4. Bring It All Together:
Add the cooked gnocchi and fresh spinach leaves to the creamy sauce and stir gently until the spinach wilts and gnocchi are coated well. Return the cooked chicken to the skillet, toss everything to combine, and warm through for another 2 minutes.
5. Serve and Garnish:
Dish out your Asiago Chicken Gnocchi while it’s hot. Garnish with chopped fresh basil and extra Asiago cheese if you like. Enjoy your creamy, cheesy creation!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely in the fridge overnight before cooking. This helps ensure even cooking and better texture.
Can I Substitute the Asiago Cheese?
Definitely! If Asiago isn’t available, Parmesan or Pecorino Romano make great alternatives and still provide a nice cheesy flavor.
How Should I Store Leftovers?
Store any 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 creamy.
Can I Make This Recipe Vegetarian?
Yes! You can skip the chicken and add extra mushrooms, spinach, or other veggies like roasted bell peppers for a delicious vegetarian version.
