When life gets hectic (as it often does), there’s nothing quite like a warm, creamy skillet dinner to bring you back to center. Asiago Chicken and Gnocchi is the perfect recipe for those nights when you want something indulgent without all the fuss. It’s quick enough for a weeknight, yet fancy enough to serve to company—yes, even the in-laws.
As a busy mom who’s no stranger to juggling carpools and deadlines, let me tell you—this dish has saved my sanity more than once. Juicy chicken, tender gnocchi, and a rich, cheesy sauce that wraps everything up in a cozy hug? Sign me up.
Table of Contents
Why You’ll Love This Asiago Chicken and Gnocchi Recipe
This skillet meal ticks all the boxes: flavorful, comforting, and easy to pull together. Here’s why it deserves a spot in your dinner rotation:
- One pan = minimal cleanup.
- Ready in under 45 minutes.
- Perfect balance of creamy, cheesy, and savory.
- It feels fancy without being complicated.
Ingredients You’ll Need
- 3 boneless skinless chicken breasts (about 1 ½ pounds), pounded to even thickness
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 5 tablespoons unsalted butter, divided
- 1 medium shallot, diced (about ⅓ cup)
- 1 teaspoon garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ cup half-and-half
- 1 package (16 oz) potato gnocchi, uncooked
- 2 cups fresh baby spinach
- ½ cup Asiago cheese, finely grated
- Fresh parsley, chopped, for garnish
How to Make Asiago Chicken and Gnocchi
- Prep your chicken: Pat it dry and season with salt and pepper. This step is simple, but trust me—don’t skip it. Seasoning is everything!
- Sauté the chicken: In a large non-stick skillet, melt 2 tablespoons of butter over medium heat. Cook the chicken breasts for about 8-10 minutes, flipping halfway through, until golden and cooked to 165°F. Transfer to a plate and keep warm.
- Make that flavorful base: In the same skillet, melt the remaining 3 tablespoons of butter. Add shallots, cook for 3-5 minutes until softened, then toss in the garlic for a fragrant 1-minute sauté.
- Create the roux: Sprinkle flour over the aromatics, whisk for about a minute until golden and thick.
- Add liquids: Slowly whisk in chicken broth, scraping up any tasty browned bits. Let it simmer 3-5 minutes until slightly thickened.
- Gnocchi time! Stir in the half-and-half and uncooked gnocchi. Simmer 5-7 minutes until gnocchi are pillowy and tender.
- Final touches: Stir in spinach and Asiago cheese. Let it melt into gooey perfection, then nestle your cooked chicken on top.
- Serve it up: Garnish with parsley, plate it up, and prepare to fall in love.
Tips for the Best Asiago Chicken and Gnocchi
- Don’t overcook the gnocchi! They should be tender, not mushy.
- Asiago adds a nutty sharpness—if you want a milder flavor, try mixing in a little mozzarella or parmesan.
- Make it extra cozy with a side of crusty bread (for mopping up all that sauce, of course).
A Little Kitchen Story
This dish became a family favorite after a rainy Tuesday when all I had was a bag of gnocchi, a block of Asiago, and some chicken. My youngest took one bite and declared it “fancy mac and cheese”—and honestly, she’s not wrong.
FAQs About Asiago Chicken and Gnocchi
Can I substitute the gnocchi with something else?
Sure! Cooked pasta or even rice would work in a pinch, but gnocchi gives it that ultra-comforting bite.
How should I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or milk to loosen the sauce.
Can I make this ahead?
You can cook the chicken and prep the sauce in advance, but wait to add the gnocchi until just before serving for the best texture.
Bring Comfort to the Table with Asiago Chicken and Gnocchi
Asiago Chicken and Gnocchi is a creamy, dreamy dinner that hits all the right notes—rich, savory, and totally soul-soothing. It’s one of those meals that feels like a warm hug after a long day. Whether you’ve had a crazy Monday, need a dinner that pleases picky eaters, or just want something cozy and satisfying, this dish has your back.
With its buttery chicken, pillowy gnocchi, and velvety cheese sauce, it’s no wonder this recipe has become a staple in my house. I turn to it whenever I want to make something that feels a little special without pulling out every pot and pan I own.
If your week could use a little extra comfort (and let’s face it, whose couldn’t?), give this skillet classic a try. It might just earn a permanent spot in your weekly meal lineup—like it did in mine. Happy cooking, friends, and don’t forget to share a photo if you make it—I’d love to see your delicious results!
More Chicken Comforts You’ll Love
If this Asiago Chicken and Gnocchi hit the spot, here are a few more soul-warming favorites to keep your comfort food streak going:
- Olive Garden Chicken Gnocchi Soup
Craving something warm and cozy in a bowl? This soup brings creamy, comforting flavors with a familiar Italian flair—perfect for chilly nights or lazy Sundays. - Creamy Asiago Chicken
Can’t get enough of that nutty Asiago? This skillet dish is loaded with cheesy goodness and makes a great companion to pasta, rice, or even roasted veggies. - Alfredo Chicken Lasagna
Layers of tender chicken, creamy Alfredo sauce, and melty cheese—this lasagna is the ultimate comfort bake and a serious crowd-pleaser. - Chicken Costoletta (Cheesecake Factory Copycat)
Want to bring the restaurant experience home? This crispy, buttery chicken with a bright lemony finish will wow your taste buds and your guests.
These dishes are all about that rich, satisfying flavor you love—so go ahead, bookmark a few and make your weeknight dinners extra magical!
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Asiago Chicken and Gnocchi
- Total Time: 40 mins
- Yield: 4 servings 1x
Description
Creamy, comforting, and packed with flavor, this Asiago Chicken and Gnocchi is a one-skillet meal perfect for busy weeknights or cozy family dinners. Juicy seared chicken meets pillowy gnocchi in a velvety Asiago cheese sauce with fresh spinach.
Ingredients
3 boneless skinless chicken breasts (about 1 ½ pounds), pounded to an even thickness
½ teaspoon kosher salt
¼ teaspoon black pepper
5 tablespoons unsalted butter, divided
1 medium shallot, diced (about ⅓ cup)
1 teaspoon garlic, minced
3 tablespoons all-purpose flour
2 cups chicken broth
½ cup half-and-half
1 package (16 oz) potato gnocchi, uncooked
2 cups fresh baby spinach
½ cup Asiago cheese, finely grated
Fresh parsley, chopped, for garnish
Instructions
Pat chicken breasts dry and season both sides with salt and pepper.
In a large non-stick skillet, melt 2 tablespoons of butter over medium heat. Add chicken and cook 8–10 minutes, flipping halfway, until golden and cooked through (165°F). Remove from pan and cover loosely with foil.
In the same skillet, melt the remaining 3 tablespoons of butter. Add diced shallot and cook until softened, about 3–5 minutes. Stir in garlic and cook 1 minute more.
Sprinkle in flour and whisk for 1 minute until golden and thickened.
Slowly pour in chicken broth, whisking to combine and deglaze pan. Let simmer 3–5 minutes.
Stir in half-and-half and uncooked gnocchi. Simmer for 5–7 minutes, until gnocchi is tender.
Stir in spinach and grated Asiago cheese. Cook until spinach wilts and sauce is creamy.
Return chicken to skillet. Garnish with parsley and serve hot.
Notes
Don’t overcook the gnocchi—they should be soft but not mushy.
If Asiago cheese is too strong, mix with parmesan for a milder flavor.
Add mushrooms or sun-dried tomatoes for extra depth.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Skillet
- Cuisine: American , Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 2 g
- Sodium: 690 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 140 mg