Get ready to fall in love with the cozy, creamy delight of Asiago Chicken Gnocchi—a dish that tastes like comfort in a bowl but comes together with reassuring ease. Tender chicken breasts, pillowy potato gnocchi, baby spinach, and a luxuriously cheesy Asiago sauce all mingle together for a meal that feels impressive yet totally doable for a weeknight dinner. Whether you’re a gnocchi newbie or an Asiago enthusiast, this recipe is sure to be a new favorite that you’ll crave often.

Asiago Chicken Gnocchi Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in Asiago Chicken Gnocchi brings its own magic: from the baseline flavor of succulent chicken and buttery richness, to the sharp Asiago cheese and the little pops of green spinach. Don’t let the list intimidate you—these are all familiar flavors working together in the best possible way!

Chicken breasts: Pound to even thickness for juicy, evenly cooked pieces that soak up all the creamy sauce.
Kosher salt and black pepper: These are your flavor builders—seasoning the chicken just right makes a world of difference.
Unsalted butter: Adds richness and depth to the entire dish; split between cooking the chicken and building the sauce.
Shallot: More subtle than onion, shallot offers a gently sweet, aromatic base that enhances the sauce beautifully.
Garlic: A little goes a long way in boosting the savory flavors—don’t skip this!
All-purpose flour: Whisked in to create the golden roux that thickens your luscious sauce.
Chicken broth: Provides the saucy backbone for all the flavors to meld.
Half-and-half: Delivers just the right creamy consistency; it’s not too heavy, not too light.
Potato gnocchi: These tender dumplings cook right in the sauce, absorbing all the flavors while adding heartiness.
Fresh baby spinach: Wilts down into the dish, bringing color and a pop of freshness without overpowering.
Asiago cheese: Salty, savory, and melty, this cheese creates a unique flavor profile that sets the dish apart.
Fresh parsley: An unfussy garnish that adds brightness and visual appeal right before serving.

How to Make Asiago Chicken Gnocchi

Step 1: Prepare and Season the Chicken

Start by patting your chicken breasts with paper towels until dry, as this helps them sear beautifully golden. Season both sides generously with kosher salt and pepper—you want that flavor to carry through every bite of your Asiago Chicken Gnocchi!

Step 2: Sear the Chicken to Juicy Perfection

Add 2 tablespoons of butter to a large nonstick skillet over medium heat. Once it’s melted and bubbling, place your seasoned chicken breasts in the pan. Let them cook for 8-10 minutes in total, flipping halfway, until each piece hits 165°F internally. When done, transfer the chicken to a plate and loosely tent with foil so it stays warm and juicy.

Step 3: Build the Flavor Base

Using the same skillet—and all the flavorful brown bits left behind—add the remaining 3 tablespoons of butter. Once it’s melted, toss in the diced shallot and let it soften while stirring for 3-5 minutes. Add the minced garlic and cook for just a minute more so it doesn’t burn but scents your kitchen.

Step 4: Make a Lush Roux

Sprinkle in the flour and whisk everything together for about a minute. This not only cooks out the raw flour taste but creates the beginnings of a thick, glossy sauce that will coat your gnocchi perfectly in the finished Asiago Chicken Gnocchi.

Step 5: Add the Liquids and Thicken

Slowly pour the chicken broth into the skillet, whisking constantly to avoid lumps while scraping up those caramelized bits for extra flavor. Let the sauce simmer for 3-5 minutes, just until it starts to thicken and looks invitingly creamy.

Step 6: Cook the Gnocchi in the Sauce

Pour in the half-and-half and tumble in your uncooked potato gnocchi. Give it a gentle stir to coat every dumpling, ensuring the gnocchi is mostly submerged in the sauce. Let this all cook together for 5-7 minutes—the gnocchi will become pillowy soft as it soaks up all that rich flavor.

Step 7: Wilt the Spinach and Melt the Cheese

Add the fresh baby spinach and grated Asiago cheese, stirring gently as the spinach wilts down to a glistening green and the cheese melts seamlessly into the sauce. The transformation is magical—rich and creamy with specks of vibrant color.

Step 8: Finish and Serve

Take the skillet off the heat and arrange your succulent chicken breasts over the bed of gnocchi. Sprinkle generously with fresh chopped parsley. Dive in while everything is hot and the flavors are at their best!

How to Serve Asiago Chicken Gnocchi

Garnishes

For that final touch, don’t skip a sprinkle of fresh chopped parsley—it brightens up the whole plate and adds a fragrant bite. A light grate of extra Asiago cheese on top also gives you those salt-savory vibes right before every forkful of this gorgeous Asiago Chicken Gnocchi.

Side Dishes

This creamy dish pairs wonderfully with crisp, lightly-dressed salads—think arugula with lemon vinaigrette—or steamed green beans with a squeeze of lemon. Crusty bread is another classic, perfect for sopping up every bit of the Asiago-rich sauce left behind.

Creative Ways to Present

Serve Asiago Chicken Gnocchi family-style in a large, shallow bowl for a cozy, inviting look. For a more elegant spin, slice the chicken on a bias and fan it over the gnocchi, topping with parsley and extra cheese. If you’re entertaining, ramekins or mini cast-iron pans make personal-sized portions that look as special as they taste.

Make Ahead and Storage

Storing Leftovers

Leftover Asiago Chicken Gnocchi is a gift that keeps on giving. Cool any extras quickly and store them in airtight containers in the refrigerator for up to 3 days. The flavors meld beautifully as it sits, making lunch the next day extra special.

Freezing

For longer storage, you can freeze this dish—just know that cream-based sauces can change in texture a bit. Cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.

Reheating

To reheat, transfer the Asiago Chicken Gnocchi to a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed. Gently stir until everything is hot and smooth, taking care not to overcook the chicken or gnocchi. The microwave works well for quick lunches—just cover and heat in 30-second bursts, stirring in between.

FAQs

Can I use store-bought gnocchi for Asiago Chicken Gnocchi?

Absolutely! Store-bought potato gnocchi is a wonderful shortcut that saves time and delivers a satisfying, pillowy result. There’s no need to pre-cook—just let it simmer in the sauce as directed.

What other cheeses could I use if I don’t have Asiago?

If Asiago isn’t available, grated Parmesan or Pecorino Romano make excellent substitutes. Both have that salty, nutty quality that pairs beautifully with chicken and gnocchi.

Can I add extra vegetables to Asiago Chicken Gnocchi?

Definitely! Mushrooms, sun-dried tomatoes, or even kale wilt beautifully into the sauce and bring their own flavor and texture to the dish. Just be sure to sauté firmer veggies before adding the gnocchi and sauce.

Is it possible to make Asiago Chicken Gnocchi ahead of time?

Yes! You can prepare the whole dish up to a day ahead, then reheat gently on the stove. For freshest results, consider making the sauce and chicken ahead of time and combining with gnocchi just before serving.

Can I make this dish gluten-free?

Yes—simply swap in gluten-free gnocchi and use a gluten-free flour blend for the roux. Be sure your chicken broth is also gluten-free, and you’re good to go!

Final Thoughts

There’s a reason Asiago Chicken Gnocchi wins hearts at first bite—it’s rich, satisfying, and full of flavor without being fussy. So gather your ingredients and your favorite people, and treat yourself to a meal that’s as cozy as it is delicious. Once you try it, I’m sure it’ll become a cherished addition to your recipe collection!