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Asiago Chicken and Gnocchi

A comforting, creamy Italian dish featuring tender chicken and pillowy gnocchi, enveloped in a rich Asiago cheese sauce—perfect for family gatherings or a cozy weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 3 pieces boneless skinless chicken breasts (about 1½ pounds), pounded to an even thickness Look for organic or free-range options for the best flavor and texture.
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
For the Sauce
  • 5 tablespoons unsalted butter, divided Allow your butter to come to room temperature for easy melting.
  • 1 medium shallot, diced (about ⅓ cup)
  • 1 teaspoon garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth (low-sodium)
  • ½ cup half-and-half (or heavy cream for extra richness)
For the Gnocchi and Greens
  • 1 package (16 oz) potato gnocchi, uncooked Look for fresh if available.
  • 2 cups fresh baby spinach Can substitute with kale or arugula.
  • ½ cup Asiago cheese, finely grated Freshly grated cheese gives superior flavor.
  • 1 tablespoon fresh parsley, chopped, for garnish

Method
 

Preparation
  1. Pat the chicken breasts dry and season both sides with kosher salt and black pepper.
Cooking the Chicken
  1. In a large non-stick skillet, melt 2 tablespoons of butter over medium heat. Once bubbly, add the chicken and cook for 8–10 minutes, flipping halfway, until golden brown and cooked through (165°F). Remove from the pan and cover loosely with foil to keep warm.
Making the Sauce
  1. In the same skillet, melt the remaining 3 tablespoons of butter. Add shallot and cook until softened, about 3–5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  2. Sprinkle in the flour and whisk for 1 minute until golden and thickened.
  3. Slowly pour in the chicken broth while whisking, scraping the bottom of the skillet to deglaze. Let simmer for 3–5 minutes until slightly reduced.
Assembling the Dish
  1. Stir in the half-and-half and uncooked gnocchi. Simmer for 5–7 minutes, until the gnocchi is tender.
  2. Add fresh baby spinach and finely grated Asiago cheese, stirring until spinach wilts and sauce is creamy.
  3. Return the chicken to the skillet, and toss gently to coat. Garnish with chopped parsley and serve hot.

Notes

If storing leftovers, keep in an airtight container for up to 3 days. Reheat gently with a splash of chicken broth for optimal results.