Creamy Tuscan Chicken Gnocchi

$- 1 pound chicken breasts, diced - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 cup sun-dried tomatoes, chopped - 2 cups fresh spinach The main ingredients form the heart of this dish. Chicken breasts provide protein and texture. I love using olive oil for its flavor and health benefits. Garlic adds a nice kick, while sun-dried tomatoes bring a sweet, tangy taste. Fresh spinach adds color and nutrients, making the dish vibrant. - 1 cup heavy cream - 1 cup chicken broth - 1 teaspoon Italian seasoning - 16 ounces gnocchi - Grated Parmesan cheese for serving - Fresh basil leaves for garnish The heavy cream creates a rich sauce that coats the gnocchi. Chicken broth adds depth to the flavor, while Italian seasoning brings warmth and spice. Gnocchi is the perfect base; it soaks up the creamy sauce. To finish, I love adding grated Parmesan for a salty touch and fresh basil for a pop of flavor. - Heating the skillet: First, grab a large skillet and heat one tablespoon of olive oil over medium heat. This step is key to achieving that perfect sear on the chicken. - Browning the chicken: Next, add one pound of diced chicken breasts to the skillet. Season it with salt and pepper. Cook for about 6 to 8 minutes. You want it browned and fully cooked. This will lock in the flavor. - Setting the chicken aside: Once the chicken is done, remove it from the skillet and set it aside. This will allow us to build our creamy sauce in the same skillet. - Sautéing the garlic: In the same skillet, toss in three cloves of minced garlic. Sauté it for 1 to 2 minutes. The smell will be amazing! - Adding sun-dried tomatoes and spinach: Stir in one cup of chopped sun-dried tomatoes. Let it cook for a minute. Then add two cups of fresh spinach. Cook until the spinach wilts, about 2 to 3 minutes. - Combining chicken broth and heavy cream: Pour in one cup of chicken broth and one cup of heavy cream. Add one teaspoon of Italian seasoning. Bring it to a simmer and let it cook for about 5 minutes. This makes the sauce rich and thick. - Adding chicken back to the skillet: After the sauce thickens, return the cooked chicken to the skillet. Stir it well to coat the chicken with that creamy goodness. - Cooking gnocchi: While the sauce simmers, cook 16 ounces of gnocchi according to the package instructions. They should float when they're ready, usually in about 2 to 3 minutes. Drain them well. - Folding in gnocchi with the chicken mixture: Gently fold the cooked gnocchi into the creamy chicken mixture. Make sure each piece is well-coated. This is where everything comes together into a delicious dish! To keep chicken juicy, always start with high heat. Heat the olive oil until it shimmers. Then add the diced chicken. Season it well with salt and pepper. Cook it for 6-8 minutes. This browns the meat and locks in moisture. After cooking, set the chicken aside. This keeps it tender while you make the sauce. To avoid overcooking, watch the time closely. Use a meat thermometer if you have one. The chicken should reach 165°F. If it cooks too long, it can become dry and tough. For a creamier sauce, consider using different cream options. Heavy cream is rich, but you can also use half-and-half or sour cream. Each option gives a unique flavor and texture. Adjusting seasoning is key for flavor. Taste the sauce as it simmers. If it needs more flavor, add salt, pepper, or Italian seasoning. Always season in small amounts. This helps you control the taste. For side dishes, serve a simple green salad. A light salad pairs well with the rich gnocchi. You can also offer garlic bread. It complements the creamy sauce nicely. For garnishes, freshly grated Parmesan cheese adds a great touch. Sprinkle it on top before serving. Fresh basil leaves also brighten the dish. They add color and a fresh flavor. {{image_2}} You can switch out the chicken for shrimp or tofu to change the dish. Shrimp cooks fast and adds a light taste. Tofu works great for a plant-based option. Just make sure to brown the tofu well for more flavor. For vegetables, consider using mushrooms or zucchini. These choices add texture and keep the dish fresh. You can also mix in bell peppers or peas for color and crunch. If you need a gluten-free version, look for gluten-free gnocchi. Many brands now make this option, which tastes great in the dish. You can also make your own with gluten-free flour if you like a challenge. For a dairy-free adaptation, use coconut cream instead of heavy cream. This gives a creamy texture without dairy. You can also skip the cheese or use a dairy-free cheese substitute. To add some heat, try adding crushed red pepper flakes. Just a pinch can make a big difference. You can always add more if you like a spicy kick. Fresh herbs like basil or oregano can really brighten the dish. Chop them finely and mix them in right before serving. This gives your Creamy Tuscan Chicken Gnocchi a fresh and vibrant taste. To keep your creamy Tuscan chicken gnocchi fresh, store it in the fridge. Use an airtight container to avoid air exposure. This will help maintain flavor and texture. Make sure the dish cools to room temperature before sealing it. Leftovers will stay good for about three days. To reheat, I recommend using the stovetop for the best texture. Heat a non-stick skillet over medium heat. Add a splash of chicken broth to help keep it creamy. Stir gently until warmed through, about five to seven minutes. If using a microwave, place the gnocchi in a bowl, cover it, and heat in 30-second bursts. Stir in between until hot, which should take around two minutes total. If you want to save some for later, freezing is a great option. First, let the dish cool completely. Then, scoop it into freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. To thaw, place the container in the fridge overnight. For quick thawing, you can use the microwave on the defrost setting. Once thawed, reheat using the stovetop method for the best results. This way, your creamy sauce will stay rich and tasty. Creamy Tuscan Chicken Gnocchi lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before placing it in the fridge. This helps keep it fresh longer. Yes, you can prepare the sauce ahead of time. Cook the chicken and make the creamy sauce. Store them separately from the gnocchi. When you are ready to eat, cook the gnocchi and mix them in. This keeps everything fresh and tasty. This dish pairs well with a simple salad or garlic bread. A fresh green salad adds a nice crunch. Garlic bread brings extra flavor and complements the creamy sauce. For drinks, try a light white wine or sparkling water. In this blog post, we explored how to make creamy Tuscan chicken gnocchi. We covered the main and additional ingredients, step-by-step cooking instructions, tips for the best results, and variations to suit different diets. My final thought is that this dish is not only tasty but also adaptable. With just a few swaps, you can make it fit your needs. Enjoy cooking and sharing this meal with others!$

Indulge in the flavors of Italy with this creamy Tuscan chicken gnocchi recipe! Perfectly cooked chicken comes together with fresh spinach and sun-dried tomatoes in a rich, velvety sauce that clings to soft gnocchi. This dish is quick to prepare, making it an ideal weeknight meal. Discover the complete recipe and tips to elevate your cooking—click through now and treat yourself to a delightful dinner!

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Ingredients

1 pound chicken breasts, diced

1 tablespoon olive oil

3 cloves garlic, minced

1 cup sun-dried tomatoes, chopped

2 cups fresh spinach

1 cup heavy cream

1 cup chicken broth

1 teaspoon Italian seasoning

Salt and pepper to taste

16 ounces gnocchi

Grated Parmesan cheese for serving

Fresh basil leaves for garnish

Instructions

In a large skillet, heat the olive oil over medium heat. Add the diced chicken breasts, seasoning them with salt and pepper. Cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant.

Stir in the sun-dried tomatoes and cook for another minute.

Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.

Pour in the chicken broth and heavy cream, then stir in the Italian seasoning. Bring the mixture to a simmer and let it cook for about 5 minutes until slightly thickened.

Add the cooked chicken back into the skillet, stirring to combine.

Meanwhile, cook the gnocchi according to package instructions until they float, about 2-3 minutes. Drain and set aside.

Gently fold the cooked gnocchi into the creamy chicken mixture until well coated.

Taste and adjust seasoning with salt and pepper if needed.

Serve hot, garnished with grated Parmesan cheese and fresh basil leaves.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4