Asiago Chicken and Gnocchi Recipe

If there’s a dinner that never fails to impress without demanding hours in the kitchen, it’s this Asiago Chicken and Gnocchi. Imagine pillowy potato gnocchi basking in a velvety Asiago cheese sauce, topped with golden-seared chicken that’s juicy, flavorful, and sure to grab attention at the table. Whether you’re serving family on a busy weeknight or treating friends on the weekend, this richly satisfying, veggie-speckled dish promises that warm, comforting flavor everyone craves—all with a hint of Italian restaurant flair!

Ingredients You’ll Need

You’ll be surprised how this decadent meal comes together from just a handful of pantry and fresh staples. Each ingredient pulls its weight, creating layers of flavor and a luscious texture that make Asiago Chicken and Gnocchi so memorable.

• Chicken breasts: Use boneless, skinless chicken pounded to even thickness for quick, juicy cooking.
• Kosher salt and black pepper: Essential for seasoning each bite to perfection.
• Unsalted butter: Adds a luxurious, rich backbone to both the chicken and the silky sauce.
• Shallot: Lends a sweet, mellow onion flavor without overpowering the sauce.
• Garlic: Fresh garlic brings aromatic warmth that pairs beautifully with the cheese.
• All-purpose flour: Thickens the sauce, making it delightfully creamy.
• Chicken broth: The savory foundation for the sauce—it keeps things light and enhances depth.
• Half-and-half: For a touch of richness, rounding out the sauce without making it too heavy.
• Potato gnocchi: Store-bought gnocchi delivers irresistibly tender dumplings that soak up every drop of sauce.
• Fresh baby spinach: It adds color, nutrients, and a pop of greenery to balance the cheesy comfort.
• Asiago cheese: The star ingredient, lending sharp, nutty flavor that melds perfectly with the creamy sauce.
• Fresh parsley: A sprinkle right before serving brings a burst of freshness and color.

How to Make Asiago Chicken and Gnocchi

Step 1: Prepare and Season the Chicken

Start by patting those chicken breasts dry to help them brown nicely, then season both sides generously with kosher salt and black pepper. Pounding them to an even thickness helps everything cook at the same speedy pace—no dry edges here!

Step 2: Sear the Chicken

Heat a large non-stick skillet over medium heat and melt two tablespoons of butter. Add the chicken and let it cook undisturbed for about 8-10 minutes, flipping halfway through. The goal: a gorgeous, golden crust and juicy, perfectly cooked chicken. Once done, transfer the pieces to a plate and tent with foil to keep them warm and happy.

Step 3: Sauté the Shallot and Garlic

Into the same skillet, add the remaining butter. Toss in diced shallots and stir them around until they’re soft and fragrant, about 3-5 minutes. Add the minced garlic and cook just 1 minute more—this brings out all the sweetness while keeping the garlic from burning.

Step 4: Build the Sauce

Sprinkle flour over the softened shallots and garlic, whisking constantly. You’re not just thickening; you’re cooking out that raw flour taste for a subtle, golden roux. Slowly pour in the chicken broth, whisking and scraping up any of the delicious browned bits stuck at the bottom. Simmer for a few minutes until the sauce starts to thicken–this is the backbone of your dish’s flavor!

Step 5: Cook the Gnocchi and Finish the Sauce

Pour in the half-and-half and uncooked potato gnocchi, stirring gently to submerge every dumpling. Give it 5-7 minutes to bubble and meld, until the gnocchi is tender and the sauce is glossy and thick. Don’t rush—this is where the flavors unite!

Step 6: Add Spinach and Asiago Cheese

Stir in the baby spinach and the freshly grated Asiago cheese. In just a couple of minutes, the spinach will wilt, and the cheese will melt, making the sauce irresistibly creamy and fragrant. The finish should be ultra-luxurious, flecked with greens, and deliciously cheesy.

Step 7: Bring It All Together

Remove the pan from heat, nestle the cooked chicken breasts right on top of all that dreamy gnocchi, and sprinkle with lots of chopped fresh parsley. Snap a picture—you’ll want to remember how beautiful this looks—and serve immediately, while everything’s bubbling-hot and inviting!

How to Serve Asiago Chicken and Gnocchi

Garnishes

Never underestimate the power of a fresh garnish! A sprinkle of extra Asiago cheese, crisp parsley, or even a twist of cracked black pepper ramps up the aroma and makes every plate look restaurant-ready. If you love a little zing, try adding a handful of lemon zest just before serving to wake up all the flavors.

Side Dishes

Asiago Chicken and Gnocchi practically begs for a simple green salad or bright roasted veggies on the side. Think garlic roasted broccolini, tangy arugula salad with tomatoes, or even blistered cherry tomatoes. And of course, don’t forget a crusty bread basket for swiping through any leftover sauce!

Creative Ways to Present

For family-style fun, serve straight from the skillet so everyone can dig in. Entertaining? Plate the golden chicken on top of a generous helping of gnocchi, then drizzle with extra sauce for restaurant flair. Or, slice the chicken and fan it out over the gnocchi for a modern, shareable look that’s sure to be the star of your table.

Make Ahead and Storage

Storing Leftovers

Leftovers of Asiago Chicken and Gnocchi keep well covered in the fridge for up to 3 days. Make sure to store the chicken and gnocchi together so the sauce continues to infuse the flavors as it sits!

Freezing

While creamy sauces can sometimes separate when frozen, you can absolutely freeze this dish in airtight containers for up to one month. For best results, let it thaw overnight in the fridge and give the sauce a good stir after reheating to recombine it.

Reheating

To reheat, place your serving in a skillet or saucepan with a splash of milk or broth to loosen up the sauce. Warm gently over low heat, stirring often, just until heated through—this keeps the chicken tender and the gnocchi soft, not rubbery.

FAQs

Can I use store-bought gnocchi for Asiago Chicken and Gnocchi?

Absolutely! Store-bought potato gnocchi works beautifully and saves tons of time. No need to boil it separately—just let it cook right in the sauce for extra flavor and a creamy finish.

What can I substitute for Asiago cheese?

If you can’t find Asiago, try Parmesan or Pecorino Romano. They’ll offer a similar salty, nutty flavor that pairs well with the chicken and gnocchi.

Is it possible to make Asiago Chicken and Gnocchi gluten-free?

Yes! Use a gluten-free all-purpose flour in the sauce and be sure your gnocchi is gluten-free (many brands now offer this). The rest of the ingredients are naturally gluten-free.

Can I add more vegetables to this recipe?

Definitely. Sautéed mushrooms, sun-dried tomatoes, or even roasted red peppers are delicious add-ins that amp up the flavor and nutrition.

How can I tell when the gnocchi is cooked?

The gnocchi is ready when it’s tender all the way through—taste one to check! It should be pillowy, not chewy, and the sauce should be thickened and creamy.

Final Thoughts

If you’re ready to bring big smiles and empty plates to your dinner table, give this Asiago Chicken and Gnocchi a try! It’s the kind of recipe you’ll want on repeat—irresistibly creamy, packed with flavor, and easier than it looks. Share it, savor it, and make it your new go-to comfort food favorite!

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