Asiago Chicken Gnocchi is a comforting dish that brings together tender pieces of chicken, soft pillowy gnocchi, and the wonderfully nutty flavor of Asiago cheese. It’s creamy and cheesy without being too heavy, making it a perfect meal when you want something warm and satisfying but still a bit special.
I love how easy this recipe is to whip up anytime during the week. The gnocchi cooks up quickly, and the Asiago cheese adds just the right amount of richness and a subtle tang that keeps every bite interesting. I like to toss in some garlic and fresh herbs to boost the flavors and make the kitchen smell amazing while I’m cooking.
My favorite way to serve Asiago Chicken Gnocchi is with a simple side salad or steamed veggies to balance out the richness. It’s one of those dishes that feels cozy and fancy at the same time, and I always end up having seconds because it’s just that good. It’s the kind of meal that makes weekday dinners feel a little more special.
Key Ingredients & Substitutions
Chicken: Using boneless, skinless breasts works well for quick cooking and tender bites. You can swap chicken thighs for a juicier, more flavorful option.
Asiago Cheese: Asiago brings a nutty, salty flavor to this sauce. If you don’t have Asiago, Parmesan or Pecorino Romano make great substitutes and melt nicely.
Potato Gnocchi: These soft dumplings cook fast and soak up the sauce beautifully. You can use frozen gnocchi or even substitute with small pasta shapes like orecchiette if needed.
Heavy Cream: It creates a rich, smooth sauce. For a lighter version, half-and-half or coconut milk can be used, but the sauce will be less thick and creamy.
Spinach & Herbs: Fresh spinach adds a little green freshness that balances the richness. If you prefer, kale or Swiss chard can work too. Fresh basil adds brightness—dried basil can work but add earlier in cooking for flavor release.
How Do You Get the Sauce Smooth and Creamy Without Clumping?
Melting cheese into cream can sometimes cause clumps or graininess if rushed. To keep your sauce smooth, follow these tips:
- Use medium heat and be patient as the cream warms up without boiling hard.
- Add cheese gradually and stir constantly so it melts evenly.
- If the sauce feels too thick, slowly add a bit of chicken broth or reserved pasta water to loosen it up.
- Avoid overheating or boiling the sauce once cheese is added to prevent curdling.
- Stir in garlic and herbs before cheese to infuse flavor without overcooking the dairy.
Equipment You’ll Need
- Large pot – I use this to boil the gnocchi; it’s easy to handle and saves time.
- Skillet or large frying pan – perfect for cooking the chicken and making the sauce in one pan.
- Whisk or spoon – helps to stir the cream and melt the cheese smoothly into the sauce.
- Colander – for draining the cooked gnocchi quickly and easily.
- Measuring cups and spoons – keeps your ingredients just right for the best flavor.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or turkey for different proteins that work well with creamy sauces.
- Add sautéed mushrooms or sun-dried tomatoes for extra flavor and texture.
- Use different cheeses like Parmesan, Pecorino, or a mix for a unique taste.
- Mix in a splash of white wine or lemon juice to brighten the sauce before serving.
Asiago Chicken Gnocchi
Ingredients You’ll Need:
- 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) Asiago cheese, grated
- 1 package (16 oz / 450 g) potato gnocchi
- 2 cups fresh spinach, roughly chopped
- 1 tablespoon fresh basil, chopped (plus more for garnish)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup (120 ml) chicken broth (optional, to thin sauce if needed)
- Freshly grated Parmesan cheese, for garnish
How Much Time Will You Need?
This recipe takes about 25 minutes from start to finish. You’ll spend time cooking the gnocchi, browning the chicken, and making the creamy Asiago sauce. It’s great for a quick, tasty dinner!
Step-by-Step Instructions:
1. Cook the Gnocchi:
Fill a large pot with salted water and bring it to a boil. Add the potato gnocchi and cook them as the package directs — usually until they float to the top, which only takes a couple of minutes. Drain and set them aside.
2. Prepare the Chicken:
Season the chicken pieces with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until it’s golden brown and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and keep it aside.
3. Make the Asiago Sauce:
Lower the heat to medium and add the minced garlic to the same skillet. Sauté for about 1 minute until you smell that lovely garlic aroma. Pour in the heavy cream, bringing it to a gentle simmer. Stir in the grated Asiago cheese little by little, mixing until the sauce is smooth and creamy.
4. Add Spinach and Basil:
Mix in the chopped spinach and fresh basil leaves. Cook for about 2 minutes, until the spinach wilts and blends into the sauce.
5. Combine Chicken and Gnocchi:
Return the cooked chicken and drained gnocchi to the skillet. Stir everything gently to coat all pieces with the creamy Asiago sauce. If the sauce is too thick for your liking, add a bit of chicken broth gradually until you get the consistency you want.
6. Final Seasoning and Serve:
Taste the dish and add extra salt, pepper, and crushed red pepper flakes if you want a little heat. Remove from the heat and sprinkle with more fresh basil and Parmesan cheese. Serve warm and enjoy a delicious meal!
Can I Use Frozen Gnocchi for This Recipe?
Yes, frozen gnocchi works perfectly! Just cook them straight from frozen according to package instructions—they may take a minute or two longer to float to the surface.
Can I Substitute Another Cheese for Asiago?
Absolutely! Parmesan or Pecorino Romano are great alternatives that melt well and offer a similar sharp, salty flavor.
How Do I Store Leftovers?
Keep 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 chicken broth or cream if the sauce has thickened too much.
Can I Make This Recipe Dairy-Free or Lower in Fat?
To lighten it up, try substituting heavy cream with half-and-half or a dairy-free cream alternative. The sauce will be less rich but still tasty! Use a dairy-free cheese or skip the cheese for a different flavor profile.
