Asiago Chicken Gnocchi is a cozy and comforting dish that brings together pillowy soft gnocchi, tender pieces of chicken, and the rich, nutty flavor of Asiago cheese. The creamy sauce wraps around every bite, making it a perfect meal for when you want something hearty but not too heavy. It’s a great mix of textures and flavors that come together in the best way.
I love making this dish when I’m craving something warm and filling but still special enough for a dinner with friends or family. The Asiago cheese adds just the right amount of sharpness without overpowering the other ingredients, and the chicken keeps it balanced with a nice, meaty touch. Plus, the gnocchi is so soft and satisfying—it feels like a little bit of comfort in every forkful.
One of my favorite ways to serve Asiago Chicken Gnocchi is with a sprinkle of fresh herbs on top and a side of steamed veggies or a simple green salad. It’s also fantastic leftover for lunch the next day because the flavors continue to deepen and taste even better. If you’re looking for a meal that’s easy to whip up but feels like you’ve put in a lot of love, this one’s a winner every time.
Key Ingredients & Substitutions
Potato Gnocchi: These soft dumplings are the heart of the dish. If you can’t find potato gnocchi, try ricotta gnocchi or small pasta shapes like gnocchetti for a similar texture.
Chicken: Boneless skinless chicken breast works well here for quick cooking. You can swap for thighs if you want a juicier, more flavorful bite.
Asiago Cheese: Asiago adds a nutty, slightly sharp flavor that makes the sauce special. If you don’t have Asiago, Parmesan or a mix of Parmesan and Pecorino Romano will also taste great.
Spinach: Fresh spinach adds freshness and color. You could also use baby kale or arugula to add a bit of peppery bite.
Heavy Cream & Chicken Broth: These create a rich and creamy sauce. For a lighter version, use half-and-half or a mix of milk and broth instead of heavy cream.
How Can You Make the Creamy Asiago Sauce Perfect Every Time?
The key to a smooth, creamy sauce is to melt the cheese slowly and cook at a gentle simmer. Here’s my approach to get it just right:
- After sautéing garlic and mushrooms, add chicken broth and cream and bring to a low simmer. Avoid boiling hard to keep the cream from splitting.
- Add grated cheese a little at a time, stirring constantly so it melts evenly without clumping.
- Once the sauce thickens slightly, add spinach last so it wilts gently in the sauce without overcooking.
- Toss gnocchi and chicken gently into the sauce to prevent breaking the gnocchi.
Patience when melting the cheese and keeping the sauce at a gentle simmer will give you a creamy, silky finish that coats everything beautifully.
Equipment You’ll Need
- Large pot – for boiling the gnocchi so they cook evenly and float when done.
- Skillet or large frying pan – to cook the chicken and make the sauce in one pan for easy cleanup.
- Wooden spoon or spatula – to stir the sauce gently and combine everything smoothly.
- Grater – to grate the Asiago and Parmesan cheeses fresh for the best flavor.
- Measuring cups and spoons – to measure out the ingredients precisely.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or pancetta for a different protein or smoky flavor.
- Add roasted red peppers or sun-dried tomatoes to introduce sweetness and a touch of acidity.
- Mix in a splash of white wine after sautéing the garlic for extra depth.
- Use different cheese like Pecorino Romano or Gouda if you want a unique twist on the flavor.
Asiago Chicken Gnocchi
Ingredients You’ll Need:
- 1 lb (450g) potato gnocchi
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced (optional)
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Asiago cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 30-35 minutes from start to finish. You’ll spend around 10 minutes preparing and cooking the chicken and sautéing the garlic and mushrooms, about 5 minutes boiling the gnocchi, and another 15 minutes making the creamy Asiago sauce and combining everything together.
Step-by-Step Instructions:
1. Cook the Gnocchi:
Bring a large pot of salted water to a boil. Add the gnocchi and cook them according to the package instructions, usually until they float to the top. Once cooked, drain and set aside.
2. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt, pepper, and half of the Italian seasoning. Cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté Garlic and Mushrooms:
In the same skillet, add minced garlic and sliced mushrooms (if using). Sauté for 2-3 minutes until the garlic is fragrant and mushrooms are tender.
4. Make the Asiago Cream Sauce:
Pour in the chicken broth and heavy cream. Stir to combine and bring the mixture to a gentle simmer. Gradually stir in the grated Asiago and Parmesan cheeses until melted and the sauce thickens slightly.
5. Add Spinach and Combine:
Add fresh spinach leaves to the sauce and cook for 1-2 minutes until wilted. Return the cooked chicken and drained gnocchi to the skillet. Toss everything gently to coat with the creamy Asiago sauce.
6. Season and Serve:
Taste and adjust seasoning with salt, pepper, and the remaining Italian seasoning. Serve the dish hot, garnished with fresh chopped basil or parsley and an extra sprinkle of Asiago cheese if you like.
Can I Use Frozen Gnocchi for This Recipe?
Yes, you can! Just cook frozen gnocchi according to the package instructions without thawing. They usually take a minute or two longer to float to the top once boiled.
How Can I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth if the sauce has thickened too much.
Can I Substitute the Asiago Cheese?
Absolutely! Parmesan or Pecorino Romano are great alternatives that will keep the sauce flavorful. Just be sure to use freshly grated cheese for the best melting and taste.
Is There a Lighter Version of This Dish?
You can use half-and-half or milk instead of heavy cream to reduce calories. Also, swapping chicken breast for turkey or skipping the cheese for a lower-fat option works well, but the sauce will be less rich.
