I still remember the first time I made this Creamy Garlic Chicken Gnocchi Skillet—it was one of those busy weeknights where I wanted something comforting, but I didn’t want to spend hours in the kitchen. I had some gnocchi in the fridge, a couple of chicken breasts, and a handful of pantry staples. What came out of that quick experiment was a creamy, rich, and deeply satisfying dish that instantly became a go-to in my kitchen.
There’s just something magical about how soft, pillowy gnocchi soaks up that garlicky cream sauce. It clings to every bite, giving you that warm, cozy feeling that makes this meal so irresistible. And let’s not forget the chicken—tender, flavorful, and the perfect protein boost to round things out. Whether you’re feeding your family, hosting a casual dinner, or just treating yourself to something special, this skillet dish delivers every single time.
What I really love about this recipe is its flexibility. Don’t have cream? Use a dairy-free alternative. Want to go vegetarian? Just swap the chicken broth for vegetable broth and skip the chicken—it still turns out beautifully. If I have fresh greens like spinach or kale lying around, I toss them in at the end to wilt down gently into the sauce. They add a bit of color and freshness that balances the richness just right.
Honestly, this recipe is a one-pan wonder. Fewer dishes, faster cleanup, and maximum flavor—that’s a win in my book. Every time I make it, I’m reminded how the simplest ingredients can create something truly comforting. If you’re craving a creamy, hearty meal without a ton of effort, you’re going to love this skillet.
Ingredients
-
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
-
1 lb potato gnocchi (fresh or store-bought)
-
4 cloves garlic, minced
-
1 cup heavy cream (or dairy-free alternative)
-
½ cup chicken broth (or vegetable broth for a vegetarian option)
-
½ cup grated Parmesan cheese
-
2 tbsp olive oil or unsalted butter
-
1 tsp Italian seasoning
-
1 cup spinach or kale (optional)
-
Salt and pepper to taste
-
Red pepper flakes (optional)
How to Bake This Recipe
To begin, I heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, I add the chicken pieces. I cook them for about 5–6 minutes, turning occasionally until they are golden brown and cooked through. It’s important not to overcrowd the skillet so the chicken can brown nicely. Then, I season the chicken with salt, pepper, and Italian seasoning to bring out the flavor.
Next, I remove the chicken from the skillet and set it aside. In the same pan, without wiping it clean, I reduce the heat to medium. I add the minced garlic and sauté it for about 30 seconds, just until it becomes fragrant. It’s important not to let the garlic burn. Then I pour in the chicken broth to deglaze the pan, scraping up all the browned bits left from the chicken. This step adds a rich depth of flavor to the sauce.
After that, I stir in the heavy cream and bring the mixture to a gentle simmer. I add the Parmesan cheese and whisk it in until smooth and creamy. Once the sauce is bubbling slightly, I return the chicken to the skillet and toss in the gnocchi. I stir everything together so the gnocchi is fully coated.
I reduce the heat to low, cover the skillet, and let it cook for about 5–7 minutes. The gnocchi becomes tender and starts absorbing the creamy sauce. If I’m using spinach or kale, I stir it in now, letting it wilt for 1–2 minutes. Finally, I finish it off with a sprinkle of red pepper flakes for a gentle heat. I give everything one last stir and serve it immediately, warm and comforting.
How Long to Bake
Since this is a stovetop recipe, there is no actual baking involved. However, once everything is combined in the skillet, I let it simmer for about 5–7 minutes to allow the gnocchi to soften and absorb the creamy sauce. The goal is to let the flavors meld together, so the chicken, gnocchi, and cream sauce are fully integrated. This step also ensures the dish is heated through and that everything is coated with that delicious, garlicky cream sauce.
How to Store Leftovers
If you happen to have leftovers (which is rare in my house), I recommend storing them in an airtight container in the refrigerator. The dish will keep for up to 3 days. When reheating, I suggest warming it on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce if it has thickened up too much. Stir occasionally to ensure it heats evenly without burning. You could also use a microwave to reheat, but I find that the stovetop gives a better result, keeping the gnocchi and chicken tender.
Tips for Perfect Creamy Garlic Chicken Gnocchi Skillet
-
Choose the Right Gnocchi – Fresh gnocchi tends to hold up better in this recipe, but if you’re using store-bought, be sure to choose a good-quality variety. The texture of the gnocchi is crucial to making this dish a success.
-
Don’t Overcook the Chicken – To keep your chicken tender and juicy, be sure to cook it just until golden brown and no longer. Overcooking can result in dry chicken that doesn’t pair well with the creamy sauce.
-
Add Fresh Greens for Extra Flavor – While spinach or kale is optional, they add a nice texture and color to the dish. You could also experiment with other greens like arugula or Swiss chard if you prefer.
-
Adjust the Creaminess – If you like a thicker sauce, you can reduce the amount of broth or add a little more Parmesan cheese. For a lighter version, you can use half-and-half or a dairy-free cream alternative.
-
Garnish with Fresh Herbs – A sprinkle of fresh parsley or basil before serving adds a burst of freshness that contrasts beautifully with the rich, creamy sauce.
By following these tips, you’ll get the perfect balance of creamy, savory, and flavorful every time you make this dish!
Print
Creamy Garlic Chicken Gnocchi Skillet
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Creamy Garlic Chicken Gnocchi Skillet is the ultimate comfort food, packed with tender chicken, pillowy gnocchi, and a rich, creamy garlic sauce. The best part? It’s quick and easy to make in one pan, perfect for busy weeknights or when you need a satisfying meal in no time. The combination of garlic, Parmesan cheese, and a hint of Italian seasoning makes every bite burst with flavor.
Ingredients
-
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
-
1 lb potato gnocchi (fresh or store-bought)
-
4 cloves garlic, minced
-
1 cup heavy cream (or dairy-free alternative)
-
½ cup chicken broth (or vegetable broth for a vegetarian option)
-
½ cup grated Parmesan cheese
-
2 tbsp olive oil or unsalted butter
-
1 tsp Italian seasoning
-
1 cup spinach or kale (optional)
-
Salt and pepper to taste
-
Red pepper flakes (optional)
Instructions
-
Heat olive oil or butter in a large skillet over medium-high heat. Add the chicken pieces and cook for 5–6 minutes, turning occasionally until golden brown and cooked through. Season with salt, pepper, and Italian seasoning. Remove chicken from the skillet and set aside.
-
In the same skillet, add minced garlic and sauté for 30 seconds, until fragrant. Add chicken broth, scraping the browned bits from the pan.
-
Stir in heavy cream and bring to a simmer. Add Parmesan cheese and whisk until the sauce is smooth.
-
Return the chicken to the skillet and add the gnocchi. Stir everything together so the gnocchi is well-coated.
-
Reduce heat to low, cover the skillet, and cook for 5–7 minutes until the gnocchi is tender and the sauce has thickened. If using, stir in spinach or kale until wilted.
-
Optional: Sprinkle with red pepper flakes for a little extra heat. Serve immediately.
Notes
-
For added crunch, sprinkle chopped walnuts or almonds over the top before serving.
-
This dish can be stored in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or cream.
-
For a different flavor, you can substitute chicken with turkey or add mushrooms for extra depth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Frequently Asked Questions
1. Can I use a different type of pasta instead of gnocchi?
Yes, you can absolutely substitute gnocchi with another type of pasta, such as fettuccine, penne, or even rigatoni. However, gnocchi offers a unique, pillowy texture that pairs wonderfully with the creamy sauce. If you’re using a traditional pasta, I recommend slightly adjusting the cooking time to ensure the pasta is cooked al dente before adding it to the sauce.
2. Can I make this dish dairy-free?
Yes! To make this dish dairy-free, you can replace the heavy cream with a dairy-free alternative, such as coconut milk or a cashew cream. For the Parmesan cheese, there are great dairy-free alternatives available, or you could skip the cheese altogether if you prefer. Just be sure to use vegetable broth instead of chicken broth to maintain the flavors.
3. How do I know when the chicken is fully cooked?
The best way to check if your chicken is fully cooked is to use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, make sure the chicken is no longer pink in the center and that the juices run clear. The pieces should be golden brown on the outside, which also indicates that they’re cooked through.
4. Can I add vegetables to this dish?
Absolutely! This recipe is very versatile, and you can add your favorite vegetables. Along with spinach or kale, you could incorporate mushrooms, zucchini, bell peppers, or even sun-dried tomatoes. Just be sure to sauté them along with the garlic so they soften and release their flavors before adding the cream and chicken broth.
By adjusting a few ingredients or adding extra vegetables, you can customize this recipe to suit your tastes and dietary preferences!