Pesto Chicken Gnocchi

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PREP: 5 minutes

COOK: 15 minutes


1 tbsp
boneless skinless chicken breasts, cut into 1-inch cubes
shallot, diced
garlic cloves, minced
1/3 cup
pesto sauce
1 cup
chicken broth
1/4 cup
heavy cream
1 lb
2 cups
chopped baby spinach
1/4 cup
freshly grated Parmesan cheese
Salt and pepper to taste


In a large skillet, heat the oil over medium-high heat. Add the chicken to the skillet and season with salt and pepper to taste. Cook, stirring occasionally, until the chicken is no longer pink and begins to brown, about 6 to 8 minutes. Add the shallot and garlic. Cook, stirring, until they become fragrant, about 30 seconds. Stir in the pesto sauce and continue to cook, stirring, until everything is well combined, about 30 seconds. Stir in the broth and cream. Bring the mixture to a simmer and add the gnocchi. Continue to cook, stirring often, until the liquid has mostly been absorbed and has thickened, about 2 to 3 minutes. Stir in the baby spinach and freshly grated Parmesan cheese. Continue to cook until the spinach is wilted, about 1 minute.

Serve immediately topped with some more Parmesan cheese or store in the refrigerator for up to 3 days.

Nutritional Info
Per serving
Calories (kcal)400
Total Fat (g)24
Saturated fat (g)8
Cholesterol (mg)65
Sodium (mg)700
Total Carbohydrate (g)25
Dietary Fiber (g)1
Total Sugars (g)2
Protein (g)21
Calcium (mg)157
Iron (mg)3
Potassium (mg)398