Ready to fall in love with comfort food all over again? This Asiago Chicken Gnocchi is the ultimate weeknight dinner you’ll crave again and again. Tender chicken breasts are nestled atop pillowy-soft potato gnocchi in a rich, creamy asiago cheese sauce, with pops of fresh spinach and a hint of shallot for depth. Each bite wraps you up in a cozy hug of flavor and luxurious texture—no fancy equipment or hard-to-find ingredients required!

Asiago Chicken Gnocchi Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Asiago Chicken Gnocchi lies in its simple yet thoughtfully chosen ingredients. Each one adds something special, from irresistible creaminess to that savory-cheesy finish you can’t forget.

Chicken breasts: Boneless, skinless, and pounded to even thickness ensures they cook up juicy and quick.
Kosher salt and black pepper: The foundations for unlocking flavor in both your chicken and sauce.
Unsalted butter: Adds a velvety richness and helps the sauce come together beautifully.
Shallot: Offers an aromatic sweetness that elevates the cream sauce without overpowering.
Garlic: Just a hint brings all the savory notes your sauce craves.
All-purpose flour: The secret weapon for thickening that luscious, velvety asiago sauce.
Chicken broth: Gives the sauce body, rich flavor, and just the right amount of savoriness.
Half-and-half: Lends ultra-creamy texture while keeping the sauce light enough to let everything shine.
Potato gnocchi: Soft, chewy dumplings that soak up every drop of sauce and keep the dish oh-so-satisfying.
Fresh baby spinach: A pop of color and subtle earthy flavor that balances the richness.
Asiago cheese: The star ingredient—finely grated for effortless melting and a nutty, distinctive punch.
Fresh parsley: A final flourish for freshness and a burst of cheerful green on your plate.

How to Make Asiago Chicken Gnocchi

Step 1: Season the Chicken

Start by patting the chicken breasts dry so they brown up beautifully. Sprinkle both sides with kosher salt and black pepper for that essential layer of savory flavor—don’t skimp here, it lays the foundation for the entire Asiago Chicken Gnocchi.

Step 2: Sear the Chicken Breasts

In a large non-stick skillet over medium heat, melt 2 tablespoons of butter. Once foamy, gently place the chicken breasts in the pan. Let them cook undisturbed for about 4–5 minutes per side, or until golden and cooked through (an internal temperature of 165°F is perfect). Then set the chicken aside on a plate, tented with foil to keep warm and juicy for later.

Step 3: Build the Aromatics

With the chicken set aside, add the remaining 3 tablespoons of butter to the skillet. When it melts, toss in the diced shallot. Cook, stirring often, until the shallot is translucent and soft, about 3–5 minutes. Add in the minced garlic and sauté just until fragrant—about a minute—letting those flavors meld into the butter.

Step 4: Start the Roux

Sprinkle the flour directly over the buttery shallots and garlic, then whisk constantly for about a minute. The flour will absorb the butter, turning a little golden and forming the base for your creamy sauce.

Step 5: Make the Sauce

Slowly pour in the chicken broth, whisking to combine and scraping up every delicious browned bit from the bottom of the skillet. Let the sauce bubble for 3–5 minutes, thickening gently into a glossy base.

Step 6: Add Gnocchi and Cream

Pour in the half-and-half and add the uncooked gnocchi to the skillet. Stir to make sure every dumpling is nestled into the sauce. Let everything simmer for 5–7 minutes, stirring occasionally, until the gnocchi are pillowy and cooked through.

Step 7: Stir in Spinach and Asiago Cheese

Toss in the fresh baby spinach and that nutty, finely-grated asiago cheese. Continue stirring for 2–3 minutes until the spinach wilts and the cheese melts into the sauce, creating that irresistible blanket of creamy goodness.

Step 8: Finish and Serve

Remove the pan from the heat. Gently nestle the chicken breasts right on top of your luscious Asiago Chicken Gnocchi base. Sprinkle generously with chopped fresh parsley and serve immediately to enjoy all those wonderful flavors at their peak.

How to Serve Asiago Chicken Gnocchi

Garnishes

A shower of chopped fresh parsley brightens every plate, while a little extra grated asiago cheese makes the dish pop with both color and flavor. For a special touch, a quick crack of black pepper or a drizzle of olive oil can take it to restaurant-worthy territory.

Side Dishes

Asiago Chicken Gnocchi pairs beautifully with a crisp green salad tossed in a simple vinaigrette, or a basket of warm, crusty bread to soak up all that heavenly sauce. Roasted veggies—like asparagus or broccolini—also complement the richness of the dish while keeping things fresh and balanced.

Creative Ways to Present

For an eye-catching presentation, transfer the gnocchi base to a beautiful serving platter and arrange the sliced chicken breasts on top. Scatter plenty of green herbs and maybe a few lemon zest curls for a fresh twist. Individual shallow bowls also make the dish feel cozy and inviting for each guest.

Make Ahead and Storage

Storing Leftovers

Tuck any leftover Asiago Chicken Gnocchi into an airtight container and refrigerate for up to three days. The creamy sauce may thicken a little, but the flavors will meld together even more deliciously with time.

Freezing

While the texture of gnocchi and creamy sauces can sometimes shift when frozen, you can freeze this dish for up to a month if you need to. Let it cool completely, then transfer to a freezer-safe container. Thaw in the fridge overnight before reheating gently.

Reheating

Warm up leftovers in a skillet over low to medium heat, splashing in a tablespoon or two of broth or milk to loosen the sauce. Stir gently until heated through—this brings the Asiago Chicken Gnocchi right back to its comforting, creamy self.

FAQs

Can I use store-bought pre-cooked chicken?

Absolutely! If you’re short on time, shred or slice some pre-cooked rotisserie chicken and add it just before the spinach and asiago cheese step. It will still soak up all that amazing flavor.

What other greens can I use besides spinach?

Tender greens like arugula or baby kale would both work beautifully. Just keep in mind they cook even faster than spinach—toss them in right at the end!

Can I substitute Asiago with another cheese?

Parmesan or Pecorino Romano are both great alternatives if asiago isn’t available, though you’ll miss a bit of that signature tang. Choose a high-quality, finely grated cheese for the best melting power.

Is this recipe gluten-free?

As written, it’s not gluten-free because of the flour and gnocchi. However, simply swap in your favorite gluten-free gnocchi and a gluten-free flour blend to make Asiago Chicken Gnocchi celiac-friendly.

Can I make this dish vegetarian?

Sure! Skip the chicken and use vegetable broth instead of chicken broth. Add extra spinach or some sautéed mushrooms to keep things hearty and satisfying.

Final Thoughts

If you’re searching for a meal that feels special but is easy enough for any night, let Asiago Chicken Gnocchi be your new go-to. Every bite is pure, creamy bliss—don’t wait to share it with family or friends. I can’t wait for you to fall for this recipe as much as I have!