Asiago Chicken and Gnocchi

Asiago chicken and gnocchi is my solution for when I want something restaurant-worthy but easy enough for a weeknight. Between the pillowy gnocchi and the cheesy sauce, this one-pan dish always brings comfort. When hearty does not mean heavy and the spinach brightens it all up, it is a guaranteed crowd-pleaser.

I first made this after a trip to northern Italy and was floored by how simple ingredients turned into something so special. Now it is a favorite for Sunday dinners when I want comfort food that is not fussy.

Ingredients

• Boneless skinless chicken breasts: choose fresh and pound to even thickness for even cooking
• Kosher salt: brings out the natural chicken flavor use flaky and bright tasting
• Black pepper: adds a subtle heat
• Unsalted butter: gives rich flavor and lets you control salt levels
• Medium shallot: for gentle sweetness and depth look for firm shiny skin
• Garlic: brings aromatic warmth use freshly minced for the best result
• All-purpose flour: thickens the sauce use unbleached for pure flavor
• Chicken broth: forms the saucy base select low sodium for balance
• Half-and-half: creates a creamy texture without being too heavy
• Potato gnocchi: light and tender store bought saves time but look for fresh in the refrigerated section
• Fresh baby spinach: adds freshness and color choose vibrant leaves with no wilting
• Asiago cheese: the star ingredient with its sharp nutty flavor grate fresh from the wedge
• Fresh parsley for garnish: brings a burst of color and a touch of herbal brightness

Instructions

Prepare and Season the Chicken:

Pat the chicken breasts dry so they will sear properly then sprinkle all sides evenly with kosher salt and black pepper pressing gently to help the seasoning stick.

Sear and Cook the Chicken:

Melt two tablespoons of butter in a large non-stick skillet over medium heat until foamy. Lay the chicken breasts in the pan leaving space between each. Cook undisturbed for four to five minutes to get a golden crust. Flip once and continue cooking for another four to five minutes. Cook until the juices run clear and a thermometer reads one hundred sixty five degrees. Move the chicken to a plate and cover loosely with foil to keep it juicy.

Start the Sauce Base:

In the same skillet add the remaining three tablespoons of butter letting it melt completely. Sprinkle in the diced shallot and stir frequently until soft and just starting to turn golden about three to five minutes. Toss in the minced garlic and stir for another minute to release the flavor but do not let it brown.

Create the Roux:

Sprinkle the flour evenly over the shallot-garlic mixture and whisk constantly for a full minute. You want the flour fully moistened and just turning pale gold which will prevent any raw flour taste in the finished sauce.

Build the Sauce:

Slowly pour in the chicken broth a little at a time whisking well between additions and scraping up any bits stuck to the bottom. Let the sauce simmer and thicken for three to five minutes until it looks glossy and coats the back of a spoon.

Cook the Gnocchi:

Pour in the half-and-half and scatter the uncooked gnocchi into the skillet. Stir to coat the gnocchi in the sauce and make sure they are mostly submerged. Cover and let cook for five to seven minutes until the gnocchi are tender and pillowy.

Add Spinach and Cheese:

Remove the lid and add the spinach by handfuls stirring gently to wilt it without bruising the leaves. Sprinkle in the Asiago cheese. Stir until the cheese is completely melted and the sauce is creamy throughout about two to three minutes.

Finish and Serve:

Take the skillet off the heat. Arrange the cooked chicken breasts back on top of the gnocchi mixture. Spoon sauce over each breast. Sprinkle with plenty of fresh chopped parsley and serve the dish while piping hot for ultimate comfort.

The Asiago cheese in this dish is what keeps me coming back for more with its sharp nutty kick. I love grating it fresh for maximum flavor and it always reminds me of happy holiday dinners when everyone comes back for seconds.

Storage Tips

Refrigerate leftovers in an airtight container for up to three days. When reheating add a splash of chicken broth or milk to revive the creamy sauce because gnocchi likes to soak up liquid as it sits. Avoid microwaving the chicken for too long to keep it from drying out. For the crispiest texture reheat gently on the stovetop.

Ingredient Substitutions

If you cannot find Asiago cheese you can swap in grated parmesan or even a mild provolone for a different but still rich flavor. For the greens try arugula for a peppery bite or kale for a more earthy feel. Use gluten free flour and gnocchi to make the recipe celiac friendly without losing its charm.

Serving Suggestions

This recipe is best with a crisp green salad or blistered green beans to contrast the creamy sauce. Toasted ciabatta or focaccia is ideal for mopping up every bit. White wine like Pinot Grigio or Sauvignon Blanc is a great match for the cheese.

Cultural and Historical Context

Gnocchi hails from Italy and has been a treasured comfort food since Roman times using humble potato as its base. Creamy chicken dishes like this often show Italian northern influences where rich dairy is prominent. Asiago cheese is native to the Veneto region and always conjures rustic family meals for me.

Seasonal Adaptations

Substitute baby kale or swiss chard for spinach in winter for a heartier green. Add roasted cherry tomatoes in summer for brightness. Finish with lemon zest in spring for a lively twist.

Three helpful notes about recipe

Use fresh gnocchi if available for best texture. Be sure to pound chicken thin so it cooks evenly. Grate cheese yourself for the best melting and flavor.

Success Stories

My neighbor tried this recipe for her picky eaters and now it is a staple she makes during busy weeks. I have made double batches to freeze for friends with new babies and every time I get back an empty dish. Sharing this dish always brings big smiles at the table.

Freezer Meal Conversion

You can freeze the gnocchi and sauce after cooking just transfer to a freezer container and cool completely first then freeze up to two months. Slice chicken before freezing so it reheats more evenly. Thaw overnight in the refrigerator and warm gently before serving.

Asiago chicken and gnocchi is always a showstopper with little fuss. Make it once and you will want it in your regular dinner rotation.

Recipe FAQs

→ Can I use pre-cooked gnocchi instead of uncooked?

Yes, add pre-cooked gnocchi near the end with the spinach to avoid overcooking. Warm through in the sauce before serving.

→ Is it possible to substitute Asiago cheese?

Certainly! Parmesan or Pecorino Romano work well for a similar savory flavor profile if Asiago isn't available.

→ How can I make this dish vegetarian?

Swap chicken breasts for sautéed mushrooms or plant-based protein, and use vegetable broth in place of chicken broth.

→ What’s the best way to reheat leftovers?

Gently reheat on the stovetop over low heat, adding a splash of broth or milk to maintain creaminess and prevent drying out.

→ Can I prepare this dish in advance?

Yes. Cook the components ahead and store separately, then combine and heat through just before serving for best texture.