Creamy Chicken Gnocchi Recipe

If the words "creamy," "chicken," and "gnocchi" are all in the same recipe title, you know it's going to be a good one. And as expected, this creamy chicken gnocchi recipe, courtesy of nutritionist and recipe developer Hayley MacLean, tastes just as delicious as it sounds. Tender chicken pairs beautifully with hearty gnocchi, and a rich and creamy sauce brings everything together in a truly mouthwatering meal. "My favorite thing about this dish is how rich and creamy it is," MacLean describes. "The cream and Parmesan really envelop all of the chicken and gnocchi and the flavor from the aromatics and herbs permeates throughout." 

Of course, creaminess and richness aren't the only flavor notes in this recipe. "The thyme and oregano add an earthy quality while the white wine and Parmesan add a bit of tang," MacLean says, also noting that the baby kale adds some wonderful contrast to an otherwise heavy and rich dish. This creamy chicken gnocchi really does encompass a number of decadent flavors — dive into this recipe to create what MacLean describes as "the definition of comfort food!"

Gather the ingredients for creamy chicken gnocchi

For this creamy chicken gnocchi recipe, you'll need a package of gnocchi, some olive oil, butter, a shallot, garlic cloves, sprigs of fresh thyme, dried oregano, all-purpose flour, dry white wine, chicken broth, heavy cream, cooked and shredded chicken breast, grated Parmesan cheese, baby kale, salt, and pepper. You can also toss in some optional red pepper flakes for a little spice, and top the whole dish off with some optional fresh parsley.

Cook the gnocchi

To start this recipe, cook the gnocchi according to the package instructions. Once it's done cooking, drain the excess water, and MacLean suggests adding a little bit of olive oil to the cooked gnocchi to keep it from sticking together. You can set the gnocchi aside as you move on to the other steps. 

Start building the sauce

Place a large skillet over medium heat and add the olive oil and butter. Once those have heated up, add the shallot and garlic — which should be diced and minced, respectively — and cook them for 1-2 minutes. Now, add in the thyme, oregano, and red pepper flakes, if you're opting to add any. Finally, add in the flour and give everything a stir.

Finish building the sauce and add the chicken

Pour the white wine and broth into the pan and whisk to combine these ingredients with the flour. Bring the sauce to a simmer and cook for 4-5 minutes — it should begin to thicken up during this time. Now, add in the shredded chicken, heavy cream, and Parmesan, and continue to simmer for 4-5 more minutes. By this point, the sauce should be nice and thick.

Bring everything together to make the dish

It's time to add in the cooked gnocchi and the baby kale. Stir everything together, give it a little taste, and add salt and pepper, as desired. Finally, you're ready to serve and enjoy! Top your creamy chicken gnocchi off with fresh parsley, or simply dive right in. "This dish goes great with a fresh green salad or some roasted vegetables like zucchini or asparagus — something light to help balance the creamy sauce," MacLean suggests. "Serving the roasted vegetables right on top would even be wonderful!"

And, in case you have leftovers, you can easily store and reheat them. "Leftovers will keep for up to 5 days in an airtight container in the refrigerator," MacLean says, adding that you can simply add another splash of heavy cream if the sauce thickens up too much. If there is such a thing as a perfect dinner, we'd say that this creamy chicken gnocchi is it — enjoy!

Creamy Chicken Gnocchi Recipe
5 from 82 ratings
What could make a better comfort food dinner than a creamy chicken gnocchi recipe? This tasty dish can be on the table in roughly 30 minutes flat.
Prep Time
Cook Time
creamy gnocchi in bowl
Total time: 35 minutes
  • 1 16-ounce package gnocchi
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium shallot, diced
  • 4 cloves garlic, minced
  • 2 sprigs fresh thyme
  • ½ teaspoon dried oregano
  • 2 tablespoons all-purpose flour
  • ¼ cup dry white wine
  • 1 cup chicken broth
  • ¾ cup heavy cream
  • 2 cups cooked chicken breast, shredded
  • 1 cup Parmesan cheese, grated
  • 1 cup packed baby kale
  • 2 tablespoons fresh parsley, for garnish
  • salt and pepper, to taste
Optional Ingredients
  • ½ teaspoon red pepper flakes
  1. Cook the gnocchi according to package directions. Drain and set aside. To keep the gnocchi from sticking together, toss it in a small amount of olive oil, if desired.
  2. Heat the 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the shallot and garlic and cook for 1-2 minutes, until soft.
  3. Add the thyme and oregano, as well as the red pepper flakes, if desired. Add the flour and stir until fully incorporated.
  4. Add the white wine and broth to the skillet and whisk to combine them with the flour. Bring to a simmer and cook for 4-5 minutes, until slightly thickened.
  5. Add the chicken, heavy cream, and Parmesan, and simmer for another 4-5 minutes, until thickened.
  6. Add the drained gnocchi and mix to combine. Stir in the baby kale. Add salt and pepper, to taste.
  7. Serve immediately, garnished with fresh parsley.
Calories per Serving 763
Total Fat 42.9 g
Saturated Fat 22.1 g
Trans Fat 0.2 g
Cholesterol 184.9 mg
Total Carbohydrates 47.3 g
Dietary Fiber 3.8 g
Total Sugars 4.6 g
Sodium 890.8 mg
Protein 43.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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