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Creamy Asiago Chicken and Gnocchi with spinach is a cozy skillet dinner ready in under forty minutes. Golden seared chicken rests atop pillowy gnocchi, all tossed in a luscious Asiago cheese sauce with vibrant spinach. This dish is my weeknight answer to comfort food that still feels restaurant special.
The first time I tried this was after a busy weekday when I wanted something quick but indulgent. My family immediately asked for seconds so it quickly went into our regular rotation.
Ingredients
- Boneless skinless chicken breasts: Choose thicker breasts for juicier results and pound them evenly to cook perfectly
- Kosher salt: Enhances the flavor of the chicken without overpowering
- Black pepper: Adds gentle heat and depth
- Unsalted butter: Use high quality butter for a more decadent sauce
- Shallot: Brings subtle sweetness and extra flavor to the cream sauce Look for a firm unblemished shallot
- Garlic: Use fresh cloves for maximum aroma and taste
- All-purpose flour: Helps thicken the sauce to the right creamy consistency
- Chicken broth: Opt for low sodium to control seasoning
- Half-and-half: Gives the sauce rich creaminess without being too heavy
- Potato gnocchi: Look for shelf stable or fresh gnocchi at your store Their pillowy texture soaks up the sauce beautifully
- Fresh baby spinach: Adds nutrients and color plus wilts quickly into the hot pan
- Asiago cheese: Finely grated for best melting Go for a wedge of cheese if possible and grate yourself for extra freshness
- Fresh parsley: Brightens up the final dish with color and a pop of flavor
Step-by-Step Instructions
- Prepare the Chicken:
- Pat chicken breasts dry thoroughly as this helps them brown. Season both sides with salt and black pepper. Evenly seasoning now helps lock in bold flavor as the chicken sears
- Sear the Chicken:
- Heat two tablespoons of butter in a large nonstick skillet over medium. Add the seasoned chicken and cook for about eight to ten minutes flipping once until golden on both sides and cooked through to one hundred sixty five degrees. Remove to a plate and loosely cover with foil
- Make the Aromatic Base:
- Without cleaning the skillet add the rest of the butter. Once melted stir in the diced shallot and cook gently for three to five minutes until soft and fragrant. Add minced garlic and cook for one more minute until just golden but not burned
- Build the Roux and Sauce:
- Sprinkle the flour evenly over the shallot garlic mix. Whisk well for about a minute so the flour combines and begins to lose its raw taste. Gradually pour in the chicken broth whisking constantly to prevent lumps and release any flavorful bits stuck to the pan. Simmer until the mixture thickens a bit about three to five minutes
- Cook the Gnocchi:
- Add half-and-half and the uncooked gnocchi straight into the skillet. Stir so everything is coated and the gnocchi sits in the sauce. Let it cook for five to seven minutes until the gnocchi become plump and tender
- Finish with Spinach and Cheese:
- Mix in the fresh spinach and Asiago cheese stirring until the spinach wilts and the cheese melts fully into the sauce making it creamy and smooth
- Return Chicken and Serve:
- Turn off the heat. Nestle the cooked chicken breasts back onto the gnocchi in the skillet. Top with chopped parsley and serve straight out of the pan for extra coziness
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Asiago is my favorite part of this recipe because it melts into the sauce yet keeps a hint of its sharpness. I always remember the first time my kid declared this dish better than any restaurant meal they ever had so now it is our go to for special occasions or even just a rainy day.
Storage Tips
Let any leftovers cool before transferring to an airtight container. Refrigerate for up to three days. To reheat add a splash of milk or chicken broth and warm gently on the stovetop stirring often until creamy and hot. Freezing is not ideal because the sauce can break but the flavor is still good if you need to freeze it
Ingredient Substitutions
If you cannot find Asiago you can swap in Parmesan or Pecorino for a similar punchy flavor. For the chicken thighs work beautifully and stay juicy. If you prefer a plant based version use thick slices of roasted mushrooms and vegetable broth in place of chicken
Serving Suggestions
Serve with a crisp green salad and warm bread to soak up the extra sauce. For a burst of freshness add a squeeze of lemon before serving. This dish is also delicious with a side of roasted vegetables or steamed green beans
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Cultural Context
Gnocchi originated in Italy and have been a staple in northern regions for centuries often made from potatoes and flour. Pairing them with a creamy cheese sauce speaks to Italian comfort food traditions while the addition of Asiago honors the cheese making heritage of northern Italy
Frequently Asked Questions About Recipes
- → Can I use store-bought gnocchi?
Yes, packaged potato gnocchi works well and cooks directly in the sauce, absorbing all the flavors.
- → What is the best cut of chicken to use?
Boneless, skinless chicken breasts are ideal, but thighs can also be used for a juicier texture.
- → How can I make the sauce thicker?
Use extra flour in the roux, or simmer a bit longer to let the sauce reduce and become rich and creamy.
- → Is it possible to substitute the Asiago cheese?
Pecorino Romano or Parmesan can be used, but Asiago gives a special tang and creaminess to the sauce.
- → Can I add more vegetables?
Spinach is classic, but you can also add peas, mushrooms, or sun-dried tomatoes for added depth.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream.