Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 1 (16 oz) bag potato gnocchi (or fresh gnocchi)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups baby spinach
- 1 cup heavy cream or half-and-half
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp lemon zest
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- Fresh parsley, for garnish
Instructions
- Season chicken cubes with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, ~5–6 minutes. Remove and set aside.
- In the same pan, add remaining olive oil. Sauté onion and garlic for 2 minutes until fragrant.
- Add gnocchi and cook 3–4 minutes, turning occasionally, until lightly golden.
- Pour in chicken broth and heavy cream. Bring to a simmer and cook until gnocchi is tender, ~5 minutes, stirring occasionally.
- Stir in spinach, cooked chicken, Parmesan, lemon zest, and lemon juice. Cook 2 more minutes until spinach wilts and sauce thickens slightly.
- Adjust seasoning and garnish with fresh parsley before serving.
Notes
- For a lighter version, substitute half-and-half with whole milk or low-sodium broth + 1 tbsp cornstarch.
- Add cherry tomatoes or roasted red peppers for extra flavor and color.
- Use gluten-free gnocchi if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Contains dairy, gluten
Nutrition
- Serving Size: 1 cup
- Calories: 480 Kcal
- Sugar: 4g
- Sodium: 790mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg
