Creamy Asiago Chicken Gnocchi

Creamy and comforting Asiago Chicken Gnocchi brings together tender chicken and pillowy gnocchi in a rich asiago cheese sauce that wraps every bite in satisfying flavor. This dish feels like a warm hug on a plate and is perfect for nights when you crave something indulgent yet easy to make.

This recipe became a quick favorite in my household because it is both easy to throw together after a busy day and fancy enough for guests. The creamy sauce always gets rave reviews.

Ingredients You Need

• One pound chicken breast: diced for bite-sized cooked chicken pieces. Choose fresh, firm chicken with a pink hue for best results
• Sixteen ounces potato gnocchi: adds a tender, pillowy texture that absorbs the sauce beautifully. Opt for fresh or high-quality frozen gnocchi
• One cup asiago cheese: grated to melt smoothly into the sauce. Select a young asiago for a mild but savory flavor
• Two cups heavy cream: for the rich and creamy base. Heavy cream creates the luxurious texture that makes this dish special
• Two tablespoons olive oil: to brown the chicken. Extra virgin olive oil adds depth but any mild oil will work
• Two cloves garlic: minced to infuse gentle aroma and flavor
• Salt: to taste enhances and balances the dish
• Pepper: to taste provides a subtle warmth
• Fresh parsley for garnish: adds freshness and a pop of color

Detailed Cooking Directions

Build Flavorful Chicken:

Heat olive oil in a large skillet over medium heat until shimmering. Add the diced chicken and cook, stirring occasionally, until golden brown and thoroughly cooked which locks in juicy flavor.

Add Aromatics:

Stir in the minced garlic and cook for about one minute until fragrant but not browned to avoid bitterness.

Create Creamy Sauce:

Pour in the heavy cream and bring the mixture to a gentle simmer. This gradual warmth helps the cream thicken and marry with flavors.

Melt Asiago Cheese:

Sprinkle the grated asiago cheese into the simmering cream and stir until it melts completely into a smooth, velvety sauce.

Cook Gnocchi:

Meanwhile cook the potato gnocchi according to package instructions until tender and slightly puffed. Drain well to avoid watering down the sauce.

Combine Ingredients:

Add the cooked gnocchi to the skillet and toss gently to coat every piece in the asiago sauce.

Season and Garnish:

Add salt and pepper to taste, adjusting seasoning as desired. Finish with a sprinkle of fresh parsley to brighten the dish.

This dish has become a go-to for weekend dinners when the family gathers around the table. My kids especially love the pillowy gnocchi which feels fun to eat. One cozy Sunday I made a double batch so everyone could have seconds and leftovers for lunch Monday which earned happy cheers all around.

Smart Storage Tips

Store leftover Asiago Chicken Gnocchi in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat adding a splash of cream or milk to refresh the sauce's creaminess. Avoid freezing since the cream sauce tends to separate after thawing, but gnocchi alone freezes well uncooked if you want to prep ahead. If planning meals, cook the chicken and gnocchi separately and combine just before serving for best texture.

Ingredient Variations

Swap asiago with Parmesan or Pecorino Romano for a sharper or saltier cheese flavor depending on your preference. Use half-and-half instead of heavy cream for a lighter version with less fat but a slightly thinner sauce. Add sautéed mushrooms or sun-dried tomatoes to introduce earthiness and complexity.

Perfect Pairing Ideas

Pair this rich dish with a crisp green salad tossed in lemon vinaigrette to cut through the creaminess. A light white wine such as Pinot Grigio complements the cheese sauce without overpowering it. Garlic bread or a warm baguette is perfect for mopping up every last bit of sauce at the table.

This Asiago Chicken Gnocchi recipe delivers a comforting and creamy plate full of texture and flavor, perfect for whenever you want to treat yourself or impress friends without fuss. Keep these tips in mind and enjoy a cozy meal that feels like a special occasion brought right to your kitchen.

Frequently Asked Questions

→ Can I use a different cheese than asiago?

Yes, cheeses like parmesan or fontina can provide a similar creamy, savory flavor though asiago offers a distinct tang.

→ What’s the best way to cook potato gnocchi?

Boil water and cook gnocchi until they float to the surface, usually 2-3 minutes, then drain before adding to the sauce.

→ Can this dish be lighter without losing flavor?

Substituting half-and-half for heavy cream can reduce richness while keeping a creamy texture.

→ How do I prevent chicken from drying out?

Cook the diced chicken in olive oil over medium heat just until browned and no longer pink inside; avoid overcooking for moist results.

→ Are there ingredient variations to add more freshness?

Incorporating spinach or other leafy greens towards the end adds nutrients and a fresh contrast to the creamy sauce.