Warm, hearty, and deliciously indulgent, Asiago Chicken and Gnocchi is the ultimate comfort food. Pillowy potato gnocchi are smothered in a silky Asiago cheese cream sauce, loaded with tender sautéed chicken, garlic, and spinach. It’s a satisfying one-pan meal that’s quick enough for weeknights but elegant enough to serve to guests.
The nutty, sharp flavor of Asiago cheese brings a bold upgrade to classic Alfredo-style pasta, while the gnocchi soaks up every drop of that luscious sauce. It’s creamy, cheesy, and absolutely unforgettable.
🛒 Ingredients
- 1 lb potato gnocchi (shelf-stable or refrigerated)
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breast, cubed
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk (whole or 2%)
- ½ cup heavy cream
- 1 cup freshly grated Asiago cheese
- ¼ cup grated Parmesan cheese
- 2 cups baby spinach
- ¼ teaspoon crushed red pepper flakes (optional)
- Fresh parsley or more cheese, for garnish
👩🍳 Instructions
1. Cook the gnocchi
Bring a large pot of salted water to a boil. Add gnocchi and cook according to package instructions — they’re done when they float. Drain and set aside.
2. Cook the chicken
While the gnocchi cooks, heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sauté until golden and cooked through (about 5–7 minutes). Remove from skillet and set aside.
3. Make the sauce
In the same skillet, reduce heat to medium. Add butter and garlic; sauté for 30 seconds until fragrant. Whisk in flour and cook for 1 minute to form a roux.
Slowly whisk in milk and cream. Simmer for 2–3 minutes, stirring until thickened.
4. Melt in the cheese
Stir in Asiago and Parmesan until fully melted and smooth. Season with salt, pepper, and red pepper flakes if using.
5. Combine it all
Add cooked chicken, gnocchi, and spinach to the skillet. Stir to coat everything evenly and cook for 1–2 minutes until the spinach wilts and everything is heated through.
6. Garnish and serve
Top with extra cheese or chopped parsley and serve hot. Enjoy with crusty bread or a side salad.
🍽 Nutrition Info (per serving – serves 4)
- Calories: 580
- Protein: 38g
- Carbohydrates: 39g
- Fat: 31g
- Saturated Fat: 16g
- Fiber: 2g
- Sodium: 640mg
Values may vary based on gnocchi and cheese brands.
✅ Tips & Variations
- No Asiago? Substitute with a mix of Parmesan and sharp provolone or white cheddar.
- Add mushrooms: Sauté sliced mushrooms with the garlic for earthy flavor.
- Use rotisserie chicken: A great shortcut if you’re short on time.
- Make it spicy: Add more red pepper flakes or stir in a spoonful of Calabrian chili paste.
- Store leftovers: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk.
🍴 Serving Suggestions
- Serve with garlic bread or focaccia to soak up the sauce
- Add a simple arugula salad with lemon vinaigrette
- Enjoy with a glass of chilled Chardonnay or sparkling water with lemon
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