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Featured image of creamy Asiago Chicken And Gnocchi, showcasing the delicious dish.

Asiago Chicken and Gnocchi Perfect

This Asiago Chicken and Gnocchi recipe elevates a classic comfort dish to a culinary masterpiece. By focusing on quality ingredients, proper technique, and thoughtful seasoning, you'll achieve a creamy, cheesy sauce with perfectly cooked gnocchi and tender chicken.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Asiago cheese, plus more for garnish
  • 1/4 cup grated Parmesan cheese
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste
  • 2 cups fresh spinach, roughly chopped
  • 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped optional
  • Pinch of red pepper flakes optional

Equipment

  • large skillet
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • Grater
  • spatula
  • wooden spoon

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  2. Add onion to the skillet and cook until softened, about 3-5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. Pour in chicken broth and scrape up any browned bits from the bottom of the skillet.
  4. Stir in heavy cream, Italian seasoning, salt, and pepper. Bring to a simmer and cook for 5-7 minutes, or until the sauce has slightly thickened.
  5. Reduce heat to low. Stir in Asiago cheese and Parmesan cheese until melted and smooth.
  6. Add gnocchi to the skillet and cook according to package directions, usually about 2-3 minutes, or until they float to the surface.
  7. Stir in spinach and cook until wilted, about 1-2 minutes. If using, stir in sun-dried tomatoes and red pepper flakes.
  8. Return chicken to the skillet and stir to combine.
  9. Serve immediately, garnished with additional Asiago cheese.

Notes

For the best flavor, use aged Asiago cheese. Reduce the heavy cream before adding the cheese to prevent separation. Avoid overcooking the gnocchi for the best texture. Pan-frying the gnocchi separately can add a crispy element. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. A squeeze of lemon juice can brighten the flavor of the sauce.