Asiago Chicken Gnocchi is a delicious dish that brings together tender gnocchi, flavorful chicken, and the nutty taste of asiago cheese. The soft, pillowy gnocchi pairs perfectly with juicy chicken pieces, all coated in a creamy sauce that’s packed with cheesy goodness. It’s a simple meal that feels special but doesn’t take forever to make.
I love making this dish when I want something comforting but a little different from the usual pasta dinner. The asiago cheese adds a lovely twist that gives the sauce a nice depth without overpowering the other flavors. I usually add a bit of garlic and herbs to brighten it up, and it always feels like a warm hug on a plate.
My favorite way to serve Asiago Chicken Gnocchi is alongside a crisp green salad or some roasted veggies. It’s great for a cozy night in or even when friends drop by because it’s easy to prepare but impressive to share. Every time I make it, I can’t help but smile as everyone digs in and asks for seconds!
Key Ingredients & Substitutions
Chicken breast: This gives the dish a lean, tender protein. You can swap it for thigh meat if you want juicier, more flavorful chicken. Leftover cooked chicken also works well and saves time.
Potato gnocchi: The soft dumplings are great for this creamy sauce. If you can’t find gnocchi, small pasta like tortellini or dumplings can work but the texture will change.
Asiago cheese: Asiago adds a nutty, slightly sharp flavor. If you don’t have it, Parmesan or Pecorino Romano make good substitutes. Freshly grated cheese melts best for a smooth sauce.
Heavy cream: This makes the sauce rich and velvety. For a lighter version, try half and half or milk mixed with a bit of cream, but the sauce will be thinner.
Fresh spinach: Adds color and a mild, fresh taste. You can use kale or arugula instead, but add them a bit earlier so they wilt properly.
How Can I Make a Smooth, Creamy Asiago Sauce Without Clumping?
Making the cheese sauce creamy and smooth is key. Here’s what helps:
- Use medium heat and don’t rush. Slowly simmer the cream to avoid boiling, which can cause cheese to separate.
- Gradually add grated Asiago while stirring constantly. This helps it melt evenly without clumping.
- Make sure garlic is softened but not burnt before adding cream. Burnt garlic can give a bitter taste.
- If sauce gets too thick, add a tablespoon of milk or chicken broth to loosen it up.
With gentle heat and constant stirring, you’ll get a silky sauce that clings perfectly to the gnocchi and chicken!
Equipment You’ll Need
- Large skillet – I like using a big skillet so I can cook everything in one pan and it cooks evenly.
- Pot for boiling gnocchi – makes it easy to cook gnocchi perfectly until they float to the top.
- Whisk or spoon – helpful for stirring the cheese into the cream sauce smoothly.
- Measuring cups and spoons – to keep everything precise and ensure the sauce turns out just right.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or turkey sausage for a different protein and flavor.
- Add sautéed mushrooms or sun-dried tomatoes to give the dish more depth and texture.
- Use Parmesan instead of Asiago if you prefer a sharper, more pungent cheesy flavor.
- Mix in a pinch of red pepper flakes or a squeeze of lemon for a little extra zing.
How to Make Asiago Chicken Gnocchi?
Ingredients You’ll Need:
- 1 lb (450g) chicken breast, cut into bite-sized pieces
- 1 lb (450g) potato gnocchi
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup fresh spinach, roughly chopped
- 1 ½ cups heavy cream
- 1 cup grated Asiago cheese
- Salt and freshly ground black pepper, to taste
- ½ tsp dried Italian herbs (optional)
- Fresh basil or parsley, chopped, for garnish
Time Needed
This recipe takes about 10 minutes to prep and 15 minutes to cook, so plan for a total of roughly 25 minutes from start to finish. It’s quick, delicious, and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and Italian herbs if using. Add the chicken to the skillet and cook for 5-7 minutes until golden brown and fully cooked. Remove the chicken from the skillet and set it aside.
2. Make the Garlic Cream Sauce:
In the same skillet, add butter and minced garlic. Cook for about 1 minute until the garlic is fragrant, stirring continuously to prevent burning. Pour in the heavy cream and bring it to a gentle simmer. Let it reduce slightly for 2-3 minutes.
3. Add Asiago Cheese and Cook Gnocchi:
Stir the grated Asiago cheese into the cream sauce until melted and smooth. Meanwhile, cook the gnocchi in boiling salted water according to package instructions, usually until they float to the surface. Drain the gnocchi well.
4. Combine and Finish Cooking:
Add the cooked gnocchi and chopped spinach to the skillet with the sauce. Stir gently to mix everything and wilt the spinach. Return the cooked chicken to the skillet, stirring to combine all the ingredients. Heat through for 2-3 minutes, then adjust seasoning with salt and pepper if needed.
5. Serve and Garnish:
Serve the Asiago Chicken Gnocchi hot, topped with fresh chopped basil or parsley. Sprinkle a little extra Asiago cheese on top if you like for extra cheesiness!
Can I Use Frozen Gnocchi for This Recipe?
Yes! Just thaw frozen gnocchi before cooking. You can let it sit at room temperature for 20-30 minutes or thaw overnight in the fridge. Cook it as usual once thawed.
Can I Substitute Asiago Cheese?
Absolutely! Parmesan or Pecorino Romano cheese work well as alternatives. They’ll give a similar salty, nutty flavor to the sauce.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk if the sauce has thickened too much.
Can I Make This Dish Ahead of Time?
Yes, you can cook the chicken and gnocchi in advance and prepare the sauce when you’re ready to eat. Combine everything and heat through just before serving for the best flavor and texture.
