This Creamy Tuscan Chicken and Gnocchi is a rich, comforting one-pan meal that comes together in under 40 minutes. Tender pan-seared chicken and pillowy potato gnocchi are simmered in a luscious cream sauce with sun-dried tomatoes, fresh spinach, garlic, and Parmesan cheese. Perfect for weeknight dinners, date nights, or when you need a restaurant-quality meal at home, this dish is pure comfort in a bowl. Once you try this creamy Tuscan gnocchi, you’ll be making it on repeat.
Why You’ll Love This Recipe
- Ready in under 40 minutes
- Rich, creamy, and restaurant-quality
- One pan — minimal cleanup
- Pillowy gnocchi and tender chicken
- Packed with sun-dried tomatoes and spinach
- Perfect for weeknight dinners or date nights
Ingredients Needed
- 1 lb boneless, skinless chicken breasts (about 2 medium)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes in oil, drained and chopped
- 1 lb potato gnocchi (refrigerated or shelf-stable)
- 1 ½ cups heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 3 cups fresh spinach
- Fresh parsley for garnish
Step-by-Step Instructions
1. Season the Chicken
Pat chicken breasts dry. Season both sides with salt, pepper, and Italian seasoning.
2. Cook the Chicken
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add chicken and cook for 5–7 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from skillet and set aside.
3. Sauté Garlic and Sun-Dried Tomatoes
In the same skillet, reduce heat to medium. Add minced garlic and chopped sun-dried tomatoes. Cook for 1 minute until fragrant.
4. Cook the Gnocchi
Add gnocchi to the skillet and cook for 2–3 minutes until lightly golden.
5. Make the Cream Sauce
Pour in heavy cream and chicken broth. Stir to combine. Bring to a simmer and cook for 3–4 minutes until slightly thickened.
6. Add Parmesan and Spinach
Stir in Parmesan cheese until melted. Add fresh spinach and cook for 1–2 minutes until wilted.
7. Combine and Serve
Slice the cooked chicken and return it to the skillet. Stir to coat in the sauce. Garnish with fresh parsley. Serve warm.
Tips for Success
- Use refrigerated gnocchi for the best texture
- Pat chicken dry before seasoning for a better sear
- Don’t overcook the gnocchi — it will continue cooking in the sauce
- Use sun-dried tomatoes packed in oil for the best flavor
- Add a splash of pasta water to thin the sauce if needed
Variations & Substitutions
- Use shrimp or Italian sausage instead of chicken
- Add mushrooms or artichoke hearts
- Use half-and-half instead of heavy cream for lighter sauce
- Make it dairy-free with coconut milk and nutritional yeast
- Add red pepper flakes for heat
- Use gluten-free gnocchi for gluten-free version
Serving Suggestions
- Serve with crusty bread for dipping
- Pair with a simple green salad
- Add a glass of white wine (Pinot Grigio or Chardonnay)
- Top with extra Parmesan and red pepper flakes
- Serve alongside roasted asparagus or broccoli
Storage & Reheating
Store leftover creamy Tuscan chicken and gnocchi in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat, adding a splash of broth or milk to loosen the sauce. Microwave in 1-minute intervals, stirring between. Freeze for up to 2 months — the sauce may separate slightly but can be whisked back together.
Frequently Asked Questions
What is gnocchi?
Gnocchi are small, pillowy Italian dumplings made from potatoes and flour.
Can I use dried gnocchi?
Yes, cook according to package directions before adding to the skillet.
Can I make this without chicken?
Yes, add an extra cup of vegetables or serve with shrimp.
How do I prevent the sauce from breaking?
Keep heat at medium-low when adding cream and don’t boil vigorously.
What can I substitute for sun-dried tomatoes?
Use roasted red peppers or cherry tomatoes.
Creamy Tuscan Chicken and Gnocchi
Ingredients
Equipment
Method
- Pat chicken breasts dry. Season both sides with salt, pepper, and Italian seasoning.
- In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add chicken and cook for 5-7 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from skillet and set aside.
- In the same skillet, reduce heat to medium. Add minced garlic and chopped sun-dried tomatoes. Cook for 1 minute until fragrant.
- Add gnocchi to the skillet and cook for 2-3 minutes until lightly golden.
- Pour in heavy cream and chicken broth. Stir to combine. Bring to a simmer and cook for 3-4 minutes until slightly thickened.
- Stir in Parmesan cheese until melted. Add fresh spinach and cook for 1-2 minutes until wilted.
- Slice the cooked chicken and return it to the skillet. Stir to coat in the sauce. Garnish with fresh parsley. Serve warm.
