Creamy Spinach Parmesan Gnocchi Chicken (Printable version)

Tender gnocchi and shredded chicken swim in a rich garlic Parmesan cream sauce with wilted fresh spinach. A comforting 30-minute Italian-inspired meal perfect for busy weeknights.

# What You Need:

→ Protein

01 - 2 cups cooked chicken breast, shredded

→ Pasta

02 - 18 oz store-bought potato gnocchi

→ Vegetables

03 - 2 cups fresh baby spinach, loosely packed
04 - 1 small yellow onion, finely chopped
05 - 3 garlic cloves, minced

→ Sauce

06 - 2 tablespoons unsalted butter
07 - 1 tablespoon olive oil
08 - 1 cup heavy cream
09 - 1/2 cup whole milk
10 - 3/4 cup freshly grated Parmesan cheese, plus extra for serving
11 - 1 teaspoon Italian seasoning
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon salt

→ Garnish

14 - Freshly cracked black pepper
15 - Chopped fresh parsley, optional

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions. Drain and set aside.
02 - While the gnocchi cooks, heat the butter and olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
03 - Pour in the heavy cream and milk. Stir in the Italian seasoning, black pepper, and salt. Bring the sauce to a gentle simmer.
04 - Add the shredded chicken to the skillet and cook for 2 to 3 minutes, stirring to warm through.
05 - Stir in the Parmesan cheese until melted and the sauce is smooth and thickened, about 2 minutes.
06 - Add the cooked gnocchi and spinach to the skillet. Toss gently until the spinach wilts and the gnocchi is well coated with the sauce, about 2 minutes.
07 - Taste and adjust seasoning if needed. Serve immediately, garnished with extra Parmesan and chopped parsley.

# Expert Advice:

01 -
  • It's a weeknight dinner that actually feels restaurant-worthy without any of the stress or takeout container guilt.
  • The sauce is so silky and forgiving that even if you slightly overcook the gnocchi, nobody will know the difference.
  • You can swap in whatever protein or vegetables you have hanging around, making it impossible to mess up badly.
02 -
  • Don't skip grating your own Parmesan—I learned this the hard way when pre-grated cheese made the sauce look granular and separated, and I've never made that mistake twice.
  • The moment you add spinach, your sauce is done cooking; any longer and you risk the cream breaking or becoming grainy, so have everything ready before you add those final ingredients.
03 -
  • If you're making this ahead, cook everything except the final toss with gnocchi and spinach, then reheat gently and finish when you're ready to eat—the cream will stay silky if you keep the heat low.
  • A squeeze of fresh lemon juice stirred in just before serving brightens the whole dish without making it taste acidic, which I discovered completely by accident and now do every time.
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