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Creamy Tuscan chicken and gnocchi with sun-dried tomatoes and spinach in a white bowl.
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Creamy Tuscan Chicken and Gnocchi

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 cup sun-dried tomatoes in oil, drained and chopped
  • 1 lb potato gnocchi
  • 1.5 cups heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup grated Parmesan cheese
  • 3 cups fresh spinach

Equipment

  • large skillet or Dutch oven
  • meat thermometer

Method
 

  1. Pat chicken breasts dry. Season both sides with salt, pepper, and Italian seasoning.
  2. 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. In the same skillet, reduce heat to medium. Add minced garlic and chopped sun-dried tomatoes. Cook for 1 minute until fragrant.
  4. Add gnocchi to the skillet and cook for 2-3 minutes until lightly golden.
  5. Pour in heavy cream and chicken broth. Stir to combine. Bring to a simmer and cook for 3-4 minutes until slightly thickened.
  6. Stir in Parmesan cheese until melted. Add fresh spinach and cook for 1-2 minutes until wilted.
  7. Slice the cooked chicken and return it to the skillet. Stir to coat in the sauce. Garnish with fresh parsley. Serve warm.

Notes

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.