Asiago Chicken Gnocchi is a tasty, comforting dish that brings together tender chicken, soft pillowy gnocchi, and rich Asiago cheese. The cheese adds a nice sharp flavor that really makes this meal special without being too heavy. It’s a perfect choice when you want something filling but still a little fancy.
I love making this dish when I want something quick but a bit different from the usual chicken dinner. The gnocchi cooks fast and soaks up all the cheesy flavors beautifully. I usually toss in some garlic and herbs to boost the taste, and it always feels like a warm hug on a plate.
One of my favorite ways to serve Asiago Chicken Gnocchi is with a simple green salad on the side and maybe a slice of crusty bread to mop up any extra sauce. It’s a great meal to make for family or friends because it feels homemade yet impressive, and everyone seems to enjoy it as much as I do.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts for a lean and tender texture. Thighs work well too and stay moister, especially if you prefer richer meat. Both sear nicely and cook quickly.
Gnocchi: Store-bought gnocchi speeds things up, and they cook in just a few minutes. If you want a lighter option, try sweet potato gnocchi or cauliflower gnocchi for a twist.
Asiago Cheese: Asiago gives a sharp, nutty flavor that’s key here. If Asiago isn’t available, Parmesan or Pecorino Romano are good alternatives. Mixing cheeses adds depth to the sauce.
Heavy Cream: Cream makes the sauce rich and smooth. For a lighter version, half-and-half or whole milk with a bit of flour can work but won’t be as thick.
Spinach and Mushrooms: Fresh spinach adds color and a bit of earthiness. Mushrooms are optional but add nice texture and flavor. You can swap spinach for kale or Swiss chard if preferred.
How Do I Get the Chicken Perfectly Seared and Juicy?
Getting a golden brown crust means the chicken is flavorful and looks great. Follow these tips:
- Pat the chicken dry with paper towels before seasoning. This helps the surface brown better.
- Use a hot pan with olive oil to get a good sear. Don’t move the chicken too soon; let it develop a crust.
- Cook about 5-6 minutes per side depending on thickness. If it sticks when you try to flip, it’s not ready yet.
- Once cooked, remove chicken and let it rest a few minutes before slicing. This keeps it juicy.
These steps help lock in moisture while building flavor with a crispy outside that pairs nicely with the creamy sauce and tender gnocchi.
Equipment You’ll Need
- Large skillet or frying pan – I prefer a wide pan to sear chicken and make the sauce all in one place.
- Cookware for boiling gnocchi – a medium pot with water works well for quick and easy cooking.
- Meat thermometer (optional) – helps ensure chicken is cooked through without overcooking.
- Wooden spoon or spatula – good for stirring and combining the sauce ingredients smoothly.
- Knife and cutting board – for slicing chicken and chopping garlic, herbs, or vegetables.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or scallops for a seafood twist that cooks quickly and adds a different flavor.
- Add sun-dried tomatoes or roasted red peppers for a burst of sweetness and color.
- Spice things up by stirring in a pinch of red pepper flakes or chili powder into the sauce.
- Use different cheeses like gouda or fontina to change the flavor profile and meltability of the sauce.
How to Make Asiago Chicken Gnocchi
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 package (about 16 oz or 450g) potato gnocchi (store-bought or homemade)
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup baby spinach leaves
- 1 cup mushrooms, sliced (optional)
- 1 cup heavy cream
- 1 cup grated Asiago cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon dried Italian herbs (or a mix of thyme, rosemary, oregano)
- Fresh herbs like parsley or basil for garnish (optional)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 20 minutes to cook, making the total time around 30 minutes. It’s perfect for a quick, tasty weeknight dinner!
Step-by-Step Instructions:
1. Cook and Sear the Chicken:
Start by seasoning both sides of the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook it for 5-6 minutes on each side until it’s golden brown and cooked through. Remove the chicken from the pan and set it aside.
2. Make the Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. If you’re using mushrooms, add them now and sauté for 3-4 minutes until they soften.
Pour in the heavy cream, then stir in the dried Italian herbs. Let the sauce gently simmer as you add the grated Asiago and Parmesan cheeses, stirring continuously. Keep stirring until the cheeses melt and the sauce thickens slightly.
3. Cook the Gnocchi and Finish the Dish:
While the sauce is simmering, cook the gnocchi in boiling water according to the package instructions (usually 2-3 minutes until they float). Drain the gnocchi and add it to the skillet with the sauce.
Slice the cooked chicken into bite-sized pieces and add it to the skillet along with the baby spinach. Stir gently until the spinach wilts and everything is coated with the creamy sauce.
Taste and add more salt or pepper if needed. Garnish with fresh herbs like parsley or basil to brighten up the flavors. Serve right away and enjoy your delicious Asiago Chicken Gnocchi!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to thaw the chicken completely before cooking. Thaw it overnight in the fridge or submerge it in cold water in a sealed bag for quicker thawing. Pat dry with paper towels for better searing.
Can I Make This Dish Vegetarian?
Absolutely! Simply skip the chicken and add more mushrooms, spinach, or even roasted vegetables like zucchini or bell peppers to keep it hearty and flavorful.
How Do I Store Leftovers?
Place any leftover Asiago Chicken Gnocchi in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to warm evenly.
Can I Use Other Cheeses Instead of Asiago?
Yes! Parmesan, Pecorino Romano, or a mild mozzarella can be used as substitutes. Mixing cheeses can add nice complexity, just adjust the amount to keep the sauce creamy and flavorful.