Asiago Chicken Gnocchi is a delightful dish that combines tender gnocchi with juicy chicken pieces, all coated in a creamy Asiago cheese sauce. The gnocchi have a soft, pillowy texture that pairs perfectly with the rich, cheesy flavors from the Asiago. It’s a perfect comfort meal that feels both special and satisfying.
I love making this dish when I want something cozy but not too complicated. The Asiago cheese really makes it stand out with its nutty and slightly sharp taste, which gives the sauce a nice kick. I usually cook the chicken until it’s golden and juicy, then toss everything together so the sauce clings to every bite. It’s a real winner around my dinner table, and everyone always asks for seconds!
One of my favorite ways to serve Asiago Chicken Gnocchi is with a simple side salad or some steamed green veggies to balance the richness. It’s a meal that feels like a treat but comes together pretty quickly on busy nights. Plus, the leftovers heat up great, making it a wonderful make-ahead option for easy lunches or dinners later in the week.
Key Ingredients & Substitutions
Chicken: Chicken breasts or thighs work well here. Thighs are juicier and more forgiving if slightly overcooked. If you prefer, turkey or tofu cubes can be great alternatives.
Gnocchi: Store-bought gnocchi save time, but fresh gnocchi give a softer, pillowy bite. You can swap gnocchi with small pasta like tortellini or even diced potatoes for a different texture.
Asiago Cheese: Asiago adds a nutty and sharp flavor that makes the sauce special. If you can’t find Asiago, Parmesan or Pecorino Romano cheese are good substitutes and melt nicely.
Spinach: Fresh spinach adds color and a mild earthy flavor. You can swap it with kale or Swiss chard if you like a sturdier green. Frozen spinach works well too; just thaw and drain it first.
How Do You Get the Perfect Creamy Sauce Without It Breaking?
The creamy Asiago sauce is key here. To keep it smooth and silky:
- Use medium heat when adding cream and broth—too high and it might curdle.
- Stir in the cheese gradually off heat or on very low heat to melt it gently.
- Avoid boiling the sauce once cheese is added; gentle simmering thickens the sauce nicely.
- Adding butter before the liquids helps enrich the sauce and gives a lovely glossy finish.
Following these steps ensures the sauce coats the gnocchi and chicken beautifully for a rich, dreamy texture. Patience pays off!
Equipment You’ll Need
- Large skillet – I use this because it evenly cooks the chicken and makes it easy to toss everything together.
- Wooden spoon or spatula – helps stir and combine ingredients without damaging the non-stick surface.
- Measuring cups and spoons – keeps everything precise, especially for the cream and cheese.
- Sharp knife and cutting board – essential for chopping the chicken and parsley efficiently.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or pancetta for a different protein twist that adds seafood or smoky flavor.
- Add sautéed mushrooms or sun-dried tomatoes for extra texture and umami.
- Use Parmesan or Pecorino Romano instead of Asiago for different sharp cheese flavors.
- Sprinkle with crushed red pepper flakes or fresh herbs like basil or thyme to customize the flavor profile.
Asiago Chicken Gnocchi
Ingredients You’ll Need:
- 1 lb (450g) chicken breasts or thighs, cut into bite-sized pieces
- 1 lb (450g) potato gnocchi (store-bought or homemade)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup shredded Asiago cheese
- 2 cups fresh spinach leaves
- ½ tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish usually takes about 25-30 minutes total. Prep time is around 10 minutes for chopping and measuring, while cooking the chicken, gnocchi, and sauce takes an additional 15-20 minutes.
Step-by-Step Instructions:
1. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and black pepper. Add the chicken to the pan, cooking until it’s golden brown and cooked through, about 5-7 minutes. Then, remove the chicken and set it aside.
2. Cook the Gnocchi:
In the same skillet, add the potato gnocchi. Cook, stirring occasionally, until the gnocchi are golden and a bit crispy on the outside, which should take about 3-4 minutes.
3. Make the Creamy Sauce:
Lower the heat to medium. Add the butter and minced garlic to the skillet with the gnocchi. Sauté the garlic for about 1 minute until you can smell its aroma. Then pour in the chicken broth and heavy cream. Stir and let the sauce simmer until it thickens a little, about 3-5 minutes.
4. Add Cheese and Spinach:
Stir in the shredded Asiago cheese until it melts into the sauce. Toss in the fresh spinach and crushed red pepper flakes if you like a bit of heat. Cook until the spinach wilts, around 1-2 minutes.
5. Combine Chicken and Finish:
Return the cooked chicken to the skillet. Mix everything gently so the chicken and gnocchi are coated well in the creamy Asiago sauce. Let it warm through for another 2 minutes.
6. Serve and Enjoy:
Taste and add salt or pepper if needed. Garnish with chopped fresh parsley and serve right away while it’s warm and creamy.
Can I Use Frozen Chicken in This Recipe?
Yes! Just be sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or place it in a sealed bag and submerge in cold water for quicker thawing. Pat dry to avoid excess moisture while cooking.
Can I Use Store-Bought Gnocchi?
Absolutely! Store-bought gnocchi work wonderfully and save time. Just cook them directly in the skillet as described. If using frozen gnocchi, thaw them first or add a couple of extra minutes to cooking time.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to keep the sauce creamy.
Can I Make This Recipe Dairy-Free?
You can substitute the heavy cream with coconut cream or a dairy-free alternative, and swap Asiago cheese for a dairy-free cheese option. The texture and flavor will change slightly but it will still be delicious!
