There’s something magical about gathering around the table with a dish so warm, creamy, and satisfying that it draws everyone in like a soft blanket on a chilly evening. Asiago Chicken and Gnocchi is exactly that kind of meal. I remember the first time I had it—my sister brought it over for a Sunday dinner after church, bubbling in a casserole dish, its aroma filling the house before we even took off our coats. The rich cheese sauce, the pillowy gnocchi, the savory chicken—it was all so perfect that it instantly became a staple in our family.
This dish blends rustic Italian charm with the cozy nostalgia of home cooking. Gnocchi, those soft little dumplings made from potatoes and flour, are a centuries-old Italian comfort food. Add to that tender chicken and the distinct nutty sharpness of Asiago cheese, and you’ve got a dish that’s as elegant as it is indulgent. It’s perfect for cold nights, celebratory dinners, or just when you need something that feels like a hug in a bowl.
Why You’ll Love This Recipe:
- Weeknight Friendly: From prep to plate in under 40 minutes.
- Crowd-Pleaser: Savory, cheesy, and utterly satisfying.
- Versatile: Swap in your favorite greens or protein.
- One-Pan Magic: Fewer dishes mean more time to relax and enjoy.
INGREDIENTS YOU’LL NEED:
- 3 boneless skinless chicken breasts (about 1 ½ pounds), pounded evenly
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 5 tablespoons unsalted butter, divided
- 1 medium shallot, diced
- 1 teaspoon garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ cup half-and-half
- 1 package (16 ounces) potato gnocchi, uncooked
- 2 cups fresh baby spinach
- ½ cup finely grated Asiago cheese
- Fresh parsley, chopped (for garnish)
HOW TO MAKE ASIAGO CHICKEN AND GNOCCHI:
A Cheese-Lovers Delight in Every Bite
There’s something therapeutic about preparing this dish. Maybe it’s the slow whisking of the sauce, the sizzle of butter in a pan, or the way Asiago melts so beautifully into cream.
STEP-BY-STEP INSTRUCTIONS:
1. Season and Sear the Chicken
Begin by seasoning the chicken with salt and pepper. In a large skillet, melt 2 tablespoons of butter over medium heat. Sear the chicken breasts until golden brown and fully cooked (about 4–5 minutes per side). Once done, transfer to a plate and cover loosely with foil.
2. Build the Flavor Base
Add the remaining butter to the same skillet. Stir in the shallots and cook until translucent, about 3 minutes. Add garlic and sauté for another minute until fragrant.
3. Create a Creamy Roux
Sprinkle the flour over the shallots and garlic. Stir constantly, cooking for about a minute to remove the raw flour taste and form a roux.
4. Stir in Broth and Cream
Gradually whisk in the chicken broth, scraping up any brown bits for added flavor. Let it simmer for 2–3 minutes, then add the half-and-half and stir until smooth.
5. Cook the Gnocchi
Add the uncooked gnocchi directly into the skillet. Let them simmer in the sauce for 5–6 minutes, stirring occasionally, until tender and cooked through.
6. Melt in the Cheese and Greens
Add the Asiago cheese and fresh spinach. Stir gently until the spinach wilts and the cheese melts into the sauce, creating a velvety texture.
7. Combine and Serve
Return the chicken to the skillet, nestling it over the creamy gnocchi. Let everything heat together for a minute or two, then garnish with fresh parsley before serving.
HELPFUL TIPS:
- Pound chicken evenly to ensure even cooking and prevent dryness.
- Use pre-shredded Asiago to save time, or freshly grate it for maximum flavor.
- Make it vegetarian by omitting chicken and using mushrooms or zucchini.
- Add heat with a pinch of crushed red pepper flakes for a little spice.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Balanced
NOTES:
This Asiago Chicken and Gnocchi is one of those rare dishes that feels both restaurant-worthy and perfectly doable at home. It’s easily scalable for a larger crowd, and leftovers (if any!) are even more flavorful the next day.
NUTRITIONAL INFORMATION (per serving):
- Calories: 704
- Protein: 40g
- Carbohydrates: 45g
- Fat: 40g
- Fiber: 3g
- Sodium: 820mg
FREQUENTLY ASKED QUESTIONS:
Can I use chicken thighs instead?
Yes, boneless skinless thighs work wonderfully and add even more richness.
Is there a dairy-free alternative?
You can use a plant-based cream and cheese substitute, though flavor will vary.
Can I prepare this in advance?
Yes, prepare everything except the gnocchi, then cook it fresh before serving.
STORAGE INSTRUCTIONS:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth or cream to loosen the sauce.
Related Recipes:
- BBQ Pineapple Chicken Kabobs: The Perfect Sweet and Savory Summer Skewers
- Sweet Hawaiian Crockpot Chicken
- A Cozy Low Carb Caesar Salad with Chicken to Savor Year-Round
- High-Protein Chicken for Weight Loss
CONCLUSION:
Asiago Chicken and Gnocchi is more than just dinner—it’s comfort in a skillet, a meal that feels like home even on the busiest days. Whether you’re making it for a loved one, feeding a hungry family, or treating yourself to a cozy night in, this dish is bound to be a favorite. With its creamy texture, bold cheese flavor, and hearty ingredients, it delivers satisfaction with every bite.
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Asiago Chicken and Gnocchi
Description
There’s something magical about gathering around the table with a dish so warm, creamy, and satisfying that it draws everyone in like a soft blanket on a chilly evening. Asiago Chicken and Gnocchi is exactly that kind of meal. I remember the first time I had it—my sister brought it over for a Sunday dinner after church, bubbling in a casserole dish, its aroma filling the house before we even took off our coats. The rich cheese sauce, the pillowy gnocchi, the savory chicken—it was all so perfect that it instantly became a staple in our family.
This dish blends rustic Italian charm with the cozy nostalgia of home cooking. Gnocchi, those soft little dumplings made from potatoes and flour, are a centuries-old Italian comfort food. Add to that tender chicken and the distinct nutty sharpness of Asiago cheese, and you’ve got a dish that’s as elegant as it is indulgent. It’s perfect for cold nights, celebratory dinners, or just when you need something that feels like a hug in a bowl.
Ingredients
- 3 boneless skinless chicken breasts (about 1 ½ pounds), pounded evenly
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 5 tablespoons unsalted butter, divided
- 1 medium shallot, diced
- 1 teaspoon garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ cup half-and-half
- 1 package (16 ounces) potato gnocchi, uncooked
- 2 cups fresh baby spinach
- ½ cup finely grated Asiago cheese
- Fresh parsley, chopped (for garnish)
Instructions
1. Season and Sear the Chicken
Begin by seasoning the chicken with salt and pepper. In a large skillet, melt 2 tablespoons of butter over medium heat. Sear the chicken breasts until golden brown and fully cooked (about 4–5 minutes per side). Once done, transfer to a plate and cover loosely with foil.
2. Build the Flavor Base
Add the remaining butter to the same skillet. Stir in the shallots and cook until translucent, about 3 minutes. Add garlic and sauté for another minute until fragrant.
3. Create a Creamy Roux
Sprinkle the flour over the shallots and garlic. Stir constantly, cooking for about a minute to remove the raw flour taste and form a roux.
4. Stir in Broth and Cream
Gradually whisk in the chicken broth, scraping up any brown bits for added flavor. Let it simmer for 2–3 minutes, then add the half-and-half and stir until smooth.
5. Cook the Gnocchi
Add the uncooked gnocchi directly into the skillet. Let them simmer in the sauce for 5–6 minutes, stirring occasionally, until tender and cooked through.
6. Melt in the Cheese and Greens
Add the Asiago cheese and fresh spinach. Stir gently until the spinach wilts and the cheese melts into the sauce, creating a velvety texture.
7. Combine and Serve
Return the chicken to the skillet, nestling it over the creamy gnocchi. Let everything heat together for a minute or two, then garnish with fresh parsley before serving.
Notes
This Asiago Chicken and Gnocchi is one of those rare dishes that feels both restaurant-worthy and perfectly doable at home. It’s easily scalable for a larger crowd, and leftovers (if any!) are even more flavorful the next day.