Asiago Chicken and Gnocchi

Introduction

What happens when you combine tender chicken, pillowy gnocchi, and rich Asiago cheese in a single dish? You get an indulgent, comforting, and quick-to-make dinner that’s restaurant-quality without the wait. Welcome to Asiago Chicken and Gnocchi, a one-pan wonder perfect for weeknights and special occasions alike.

According to a Nielsen survey, 54% of Americans are seeking more restaurant-style meals at home, and this recipe delivers with bold flavor and cozy satisfaction. Plus, it’s ready in under 30 minutes—perfect for busy schedules.

Ingredients List

Main Ingredients:

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breast or thighs, diced
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• 3 cloves garlic, minced
• 1/2 cup diced onion
• 1 cup heavy cream (or half-and-half)
• 1/2 cup low-sodium chicken broth
• 1/2 cup grated Asiago cheese (plus more for topping)
• 16 oz package potato gnocchi (store-bought or homemade)
• 2 cups baby spinach
• 1/4 teaspoon crushed red pepper flakes (optional)

Substitutions:

• Use rotisserie chicken to cut prep time.
• Swap heavy cream with whole milk or coconut cream for dietary needs.
• Substitute spinach with kale or arugula.

Timing

• Prep Time: 10 minutes
• Cook Time: 15–18 minutes
• Total Time: ~28 minutes

That’s 40% faster than most baked gnocchi dishes and doesn’t require an oven.

Step-by-Step Instructions

Step 1: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Season diced chicken with Italian seasoning, salt, and pepper. Cook for 5–6 minutes until golden and cooked through. Remove and set aside.

Step 2: Sauté the Aromatics

In the same skillet, add garlic and onions. Sauté for 2–3 minutes until fragrant and translucent.

Step 3: Add Liquids & Gnocchi

Pour in chicken broth and cream. Stir to combine, then add gnocchi. Cover and simmer for 5–6 minutes until gnocchi are tender and float.

Step 4: Fold in Chicken, Cheese & Greens

Return the chicken to the pan. Stir in Asiago cheese and spinach until wilted. Simmer for another 1–2 minutes until sauce thickens.

Step 5: Serve & Garnish

Garnish with additional Asiago cheese and red pepper flakes. Serve hot.

Pro Tip: For extra richness, broil the skillet for 1–2 minutes to brown the cheese top.

Nutritional Information (per serving, serves 4)

• Calories: 530 kcal
• Protein: 34g
• Carbs: 28g
• Fat: 32g
• Saturated Fat: 14g
• Sodium: 620mg
• Fiber: 3g

Source: Nutrition analyzed using USDA database tools

Healthier Alternatives for the Recipe

• Lower-Calorie: Use half-and-half instead of heavy cream.
• Gluten-Free: Choose gluten-free gnocchi.
• Low-Sodium: Reduce salt and use low-sodium broth and cheese.
• Vegan: Substitute chicken with chickpeas and use plant-based cream and cheese.

Serving Suggestions

• Serve with a crisp Caesar salad or roasted veggies.
• Pair with garlic bread or focaccia.
• Add a splash of lemon juice for brightness.

Hosting Tip: Serve in mini cast-iron skillets for a bistro-style dinner at home.

Common Mistakes to Avoid

• Overcooking the gnocchi: They only need a few minutes to cook.
• Curdling the cream: Avoid boiling; use medium heat and stir often.
• Under-seasoning: Taste and adjust before serving.
• Using too much cheese: Asiago is bold—start light and add more to taste.

Storing Tips for the Recipe

• Refrigerate: Store in an airtight container up to 3 days.
• Reheat: Gently warm on the stovetop with a splash of cream.
• Freezing not recommended due to texture changes in gnocchi.

Conclusion

Asiago Chicken and Gnocchi is a soul-warming meal that’s easy, creamy, and guaranteed to impress. Whether it’s a casual weeknight or a cozy dinner date at home, this one-pan recipe delivers on all fronts.

Try it tonight and leave a review below—don’t forget to subscribe for more delicious comfort food recipes!

FAQs

Q1: Can I use store-bought gnocchi?
Yes, shelf-stable or refrigerated gnocchi works great.

Q2: Can I make this ahead?
It’s best fresh, but you can prep the chicken and sauce earlier.

Q3: Can I use parmesan instead of Asiago?
Absolutely! Parmesan offers a similar nutty profile.

Q4: How do I make it spicier?
Add more crushed red pepper flakes or a dash of hot sauce.

Q5: What wine pairs well with this dish?
Try a chilled Chardonnay or Pinot Grigio.