Why You’ll Love This Recipe

• Rich, creamy, and packed with flavor
• Made in just one pan for easy cleanup
• Ready in about 40 minutes
• Tender chicken and pillowy gnocchi
• Perfect for busy weeknights or entertaining
• Family-friendly and easy to customize
• Restaurant-quality meal made at home

Prep Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Servings: 4–6

Ingredients

For the Chicken

• 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• Salt and freshly ground black pepper, to taste

For the Gnocchi and Sauce

• 2 tablespoons butter
• 4 cloves garlic, minced
• ½ cup chopped sun-dried tomatoes (packed in oil, drained)
• 1 teaspoon Italian seasoning
• ¼ teaspoon crushed red pepper flakes (optional)
• 2 cups chicken broth
• 1 cup heavy cream
• 1 package (16 ounces) potato gnocchi
• ¾ cup freshly grated Parmesan cheese
• 2 cups baby spinach
• 1 tablespoon fresh lemon juice (optional)
• 2 tablespoons chopped fresh basil or parsley

For Garnish

• Extra grated Parmesan cheese
• Fresh basil or parsley
• Freshly cracked black pepper

Equipment Needed

• Large deep skillet or sauté pan
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Cutting board
• Sharp knife

How to Make Sun-Dried Tomato Chicken and Gnocchi

Step 1: Season the Chicken

In a bowl, toss the chicken pieces with olive oil, Italian seasoning, garlic powder, paprika, salt, and black pepper until evenly coated.

Step 2: Cook the Chicken

Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until golden brown and fully cooked. Transfer the chicken to a plate and set aside.

Step 3: Sauté the Garlic and Sun-Dried Tomatoes

Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes, cooking for another minute to release their flavor.

Step 4: Make the Sauce

Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the skillet. Add the heavy cream and bring the mixture to a gentle simmer.

Step 5: Cook the Gnocchi

Stir the gnocchi into the sauce. Cover and simmer for 4–5 minutes, stirring occasionally, until the gnocchi are tender and begin to float while the sauce thickens slightly.

Step 6: Add the Cheese and Spinach

Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth. Add the baby spinach and cook for 1–2 minutes until wilted.

Step 7: Return the Chicken

Add the cooked chicken back to the skillet and stir gently until everything is evenly coated in the creamy sauce and heated through. Stir in the lemon juice if using for a touch of brightness.

Step 8: Garnish and Serve

Sprinkle with fresh basil or parsley, extra Parmesan cheese, and freshly cracked black pepper. Serve immediately while hot and creamy.

Tips for the Best Sun-Dried Tomato Chicken and Gnocchi

• Use sun-dried tomatoes packed in oil for the richest flavor.
• Freshly grate the Parmesan cheese for the smoothest, creamiest sauce.
• Avoid overcooking the gnocchi—they cook quickly and should remain soft and pillowy.
• Stir the sauce frequently once the cheese is added to keep it silky.
• Add a splash of chicken broth if the sauce becomes too thick.
• Finish with fresh herbs and a squeeze of lemon juice for a bright, balanced flavor.

Variations

Mushroom Chicken and Gnocchi

Add sliced cremini or baby bella mushrooms while sautéing the garlic for extra earthy flavor.

Spicy Version

Increase the crushed red pepper flakes or stir in a spoonful of chili paste for more heat.

Bacon and Chicken Gnocchi

Add crispy cooked bacon pieces for a smoky, savory twist.

Broccoli Chicken Gnocchi

Stir in steamed broccoli florets during the final few minutes of cooking.

Tuscan Chicken Gnocchi

Include artichoke hearts and roasted red peppers for a Mediterranean-inspired variation.

Lighter Version

Replace the heavy cream with half-and-half or evaporated milk for a lighter yet still creamy sauce.

Make-Ahead Instructions

Cook the chicken and prepare the sauce up to 2 days in advance. Store them separately in airtight containers in the refrigerator. When ready to serve, reheat the sauce gently, cook the gnocchi fresh, and combine everything just before serving for the best texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop over low heat or in the microwave, adding a splash of chicken broth or cream to loosen the sauce if needed.

Freezing is not recommended, as the cream sauce and gnocchi may change texture after thawing.

What to Serve with Sun-Dried Tomato Chicken and Gnocchi

This creamy dish pairs beautifully with:

• Garlic bread
• Caesar salad
• Simple green salad
• Roasted asparagus
• Steamed broccoli
• Green beans
• Roasted Brussels sprouts
• Sautéed spinach
• Grilled zucchini
• Crusty artisan bread
• Roasted carrots

Final Thoughts

Sun-Dried Tomato Chicken and Gnocchi is a creamy, comforting one-pan meal that’s full of bold Italian-inspired flavors. Tender chicken, pillowy gnocchi, tangy sun-dried tomatoes, fresh spinach, and a rich Parmesan garlic sauce come together to create an unforgettable dinner that’s both easy enough for weeknights and impressive enough for guests. Once you try this recipe, it’s sure to become a regular favorite in your meal rotation.