Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 lb potato gnocchi
- 6 cloves garlic, minced (because there’s no such thing as too much garlic!)
- 1 cup heavy cream
- 1 cup chicken broth
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried Italian herbs
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt, pepper, and Italian herbs, and cook for about 6-8 minutes until golden and cooked through. Remove and set aside.
- Sauté the Garlic: In the same skillet, add the minced garlic. Sauté for 30 seconds, ensuring it doesn’t burn, to maintain that rich, aromatic flavor.
- Deglaze and Simmer: Pour in the chicken broth and deglaze the pan, scraping up any browned bits with a wooden spoon. Add the gnocchi, bringing the mixture to a simmer. Let it cook for 3-4 minutes, stirring occasionally, until the gnocchi starts to soften.
- Create the Creamy Sauce: Reduce the heat to medium-low and stir in the heavy cream. Simmer for another 2-3 minutes, allowing the sauce to thicken.
- Combine and Finish: Add the cooked chicken and Parmesan cheese to the skillet, stirring until the cheese melts and the chicken is heated through. Adjust seasoning as needed.
- Serve: Top with fresh basil leaves for a pop of color and added flavor. Enjoy!
Notes
- For Extra Veggies: Add spinach or sun-dried tomatoes for extra flavor and nutrients.
- Dairy-Free Option: Substitute coconut cream for heavy cream and nutritional yeast for Parmesan.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes