This Creamy Chicken Gnocchi is a restaurant-quality dinner with juicy seared chicken and pillowy gnocchi smothered in a velvety parmesan sauce with white wine, garlic, and spinach.

Creamy Chicken Gnocchi in a skillet with seared chicken and a creamy sauce with spinach and a wooden spoon on the side.

Creamy Chicken Gnocchi

It doesn’t get much cozier than this Creamy Chicken Gnocchi recipe! This easy skillet dinner is about to become a regular in your rotation because that silky, flavorful cream sauce is truly irresistible. And if you’re a sauce lover, this recipe is definitely for you, because there’s no shortage of it here!

There are lots of elevated ingredients in this restaurant-worthy dish, including fresh garlic, white wine, chicken broth and cream, juicy seared chicken, spinach, parmesan, cream cheese, and the perfect blend of seasonings.

Don’t miss my PRO tips below! 

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Tenderize the chicken and cut it into cubes. Pat dry, season, and sear. Set aside. Soften onions in butter, then deglaze the skillet with wine and reduce by half. 

A plate of seared chicken next to a skillet with cooked onions and wine deglazing a skillet.

Add more butter, garlic, and flour. Add the sauce mixture in small increments. Bring to a boil, then simmer while you cook the gnocchi in a separate pot of boiling water. Stir the cream cheese and parmesan into the sauce. Add the lemon juice and gnocchi. 

A skillet with sauce being made next to a skillet with gnocchi being added to the sauce.

Add the spinach and let it wilt. Simmer until near desired thickness is obtained. Stir in the chicken and let it heat through. Serve!

A skillet of gnocchi and spinach in a creamy sauce next to a skillet of Creamy Chicken Gnocchi.

Pro Tips

  • Gnocchi: The Gnocchi is cooked separately in this recipe as cooking it in the sauce can lead to a gummy texture and introduce more starch, which may make it overly thick. Cooking it separately preserves the consistency of both the sauce and the gnocchi. I used DeLallo Imported Potato Gnocchi for this recipe, found in the pasta aisle. Fresh or frozen gnocchi is even better if your store has it available.
  • Wine: Sauvignon Blanc, Pinot Grigio, and Chardonnay are the best dry white wines to use in this recipe. Non-alcoholic wines are also widely available. Chicken broth can be used instead of wine if needed.
  • Parmesan: Grate the cheese from a block, it will melt and taste much better than packaged shredded cheese. I use Belgioioso Parmesan. 
  • Dijon Mustard, soy sauce, and honey are used as secret flavor enhancers in this recipe that you can’t taste outright.
  • The lemon juice brightens up all of the flavors but doesn’t add a strong lemon flavor to the dish. Fresh lemon juice is best, but bottled can be used if needed.
  • Use a wide, 12-inch skillet for this recipe so that the sauce can reduce and thicken properly. 
  • This pairs well with my No Knead Bread and Olive Oil Bread Dip!

Storage

  • This is a dish best enjoyed fresh, but you can refrigerate for up to 3 days or freeze for up to 3 months. Gnocchi tends to soften and become chewier after thawing/reheating. The sauce holds up pretty well since it’s roux based.

Creamy Chicken Gnocchi in a white serving bowl with a fork on the side.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • Enamel Cast Iron Skillet– This sears the chicken well and holds a nice consistent temperature throughout cooking.
  • Large Measuring Cup with a Spout -This is what I use to combine the sauce ingredients at the beginning. 
  • Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Kitchen Tongs– makes it easy to handle the chicken when searing.
  • Meat Tenderizer
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Strainer– This is the one I have.
  • Better Than Bouillon– This is what I always use for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts.

*As an Amazon Associate, I earn from qualifying purchases.

Try These Next

Get My Free E-Book! 

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

A skillet filled with Creamy Chicken Gnocchi with spinach and a wooden spoon on side.

Creamy Chicken and Gnocchi

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 people
Tap or hover to scale
Print Pin Save Review
This Creamy Chicken Gnocchi is a restaurant-quality dinner with juicy seared chicken and pillowy gnocchi smothered in a velvety parmesan sauce with white wine, garlic, and spinach.

Ingredients

US Customary - Metric

Sauce

  • 2 cups chicken broth
  • 1/3 cup heavy cream
  • ½ chicken bouillon
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon soy sauce
  • ½ teaspoon EACH: dried basil, oregano, onion powder, parsley

Chicken, Gnocchi, etc.

  • 1 ¼ lbs. boneless skinless chicken breast
  • Salt/pepper
  • ½ teaspoon paprika
  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • ½ cup yellow onions, diced
  • ½ cup white wine
  • 3 cloves garlic, minced
  • 2 tablespoons flour
  • ¾ cup parmesan cheese
  • 2 tablespoons softened cream cheese
  • 2 ½ cups packed baby spinach, roughly chopped
  • 1 tablespoon lemon juice
  • 16 oz. potato gnocchi

Instructions

  • Combine the sauce ingredients and set aside. Measure out remaining ingredients before beginning.
  • Cover the chicken with saran wrap and use a meat mallet to tenderize each side. Pat it dry. Cut into 1-inch cubes and season with salt, pepper, and paprika.
  • Heat the olive oil over medium-high heat. Add the chicken and sear until golden and cooked through, 3-4 minutes per side. Set aside.
  • Add 1 tablespoon of butter along with the diced onions and set the heat to medium. Cook for 6 minutes, stirring frequently.
  • Add the wine and use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the sauce. Reduce by half, 3 to 4 minutes. Add the remaining 2 tablespoons of butter along with the garlic and cook for 1 to 2 minutes, stirring continuously.
  • Gradually stir in the flour and cook for 2 minutes, stirring continuously.
  • Add the combined sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
  • Simmer gently, uncovered, while you cook the gnocchi in a separate pot of boiling water according to package instructions. Drain once cooked.
  • Reduce heat to low. Add the cream cheese and gradually stir in the parmesan cheese. Add the lemon juice and stir in the gnocchi. Stir in the spinach and let it wilt, about 2 minutes.
  • Let the dish simmer until your near desired thickness is obtained, then add the chicken and stir to combine and heat through. Serve!

Notes

Pro Tips:
  • Gnocchi: The Gnocchi is cooked separately in this recipe as cooking it in the sauce can lead to a gummy texture and introduce more starch, which may make it overly thick. Cooking it separately preserves the consistency of both the sauce and the gnocchi. I used DeLallo Imported Potato Gnocchi for this recipe, found in the pasta aisle. Fresh or frozen gnocchi is even better if your store has it available.
  • Wine: Sauvignon Blanc, Pinot Grigio, and Chardonnay are the best dry white wines to use in this recipe. Non-alcoholic wines are also widely available. Chicken broth can be used instead of wine if needed.
  • Parmesan: Grate the cheese from a block, it will melt and taste much better than packaged shredded cheese. I use Belgioioso Parmesan. 
  • Dijon Mustard, soy sauce, and honey are used as secret flavor enhancers in this recipe that you can’t taste outright.
  • The lemon juice brightens up all of the flavors but doesn't add a strong lemon flavor to the dish. Fresh lemon juice is best, but bottled can be used if needed.
  • Use a wide, 12-inch skillet for this recipe so that the sauce can reduce and thicken properly. 
  • This pairs well with my No Knead Bread and Olive Oil Bread Dip!
Storage:
  • This is a dish best enjoyed fresh, but you can refrigerate for up to 3 days or freeze for up to 3 months. Gnocchi tends to soften and become chewier after thawing/reheating. The sauce holds up pretty well since it's roux based.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 462kcal, Carbohydrates: 35g, Protein: 29g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 108mg, Sodium: 972mg, Potassium: 530mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1828IU, Vitamin C: 7mg, Calcium: 170mg, Iron: 4mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American, Italian
Author: Stephanie

Want to save this recipe?

I'll email it to you for later!