Creamy Chicken and Gnocchi with Spinach
This Creamy Chicken and Gnocchi with Spinach is a quick, 30-minute dinner made with pillowy potato gnocchi, tender chicken and a rich, silky cream sauce. Finished with Parmesan and just-wilted spinach, it’s cosy, flavour-packed and simple enough for weeknights – plus easy to adapt into a vegetarian version.
Ingredients For Creamy Chicken And Gnocchi
This creamy chicken gnocchi recipe keeps things simple while delivering big flavour. Here’s what you need to make this delicious pasta dish:
- Chicken breast – lean, tender and quick-cooking; choose sustainable raised if possible.
- Fresh gnocchi – soft, pillowy and perfect for soaking up the creamy sauce.
- Garlic & shallot – the aromatic base that builds depth.
- White wine & broth – adds brightness and balances the creaminess.
- Double cream & cream cheese – creates a silky, luscious restaurant quality cream sauce.
- Parmesan – for a savoury, umami finish.
- Spinach – adds freshness and colour.
Tips & Variations
For a vegetarian version, simply swap the chicken for sautéed mushrooms, or skip it altogether. To brighten the flavours, finish the dish with fresh basil and oregano just before serving.
How to Make Creamy Chicken Gnocchi (Easy Step-by-Step)
This creamy gnocchi with chicken comes together in just a few simple steps:
- Cook the chicken and build the base: Sauté the chicken until golden, then set aside. In the same skillet, cook shallot and garlic to create a flavourful base.
- Create the creamy sauce: Deglaze with white wine, add broth and herbs, then stir in cream, cream cheese and Parmesan until smooth and silky.
- Bring it all together: Cook the gnocchi separately, then add it to the sauce with spinach and the cooked chicken. Toss gently until everything is coated and heated through.
Get the exact ingredient quantities in the printable recipe card below.
Why You’ll Love This Creamy Chicken and Gnocchi Recipe
This creamy chicken and gnocchi with spinach is the kind of recipe you’ll come back to again and again – simple, comforting and full of flavour:
- Quick and easy – on the table in just 30 minutes, perfect for busy weeknights.
- Low fuss, high reward – simple steps with big, comforting flavour.
- Rich yet balanced – a creamy sauce lifted with fresh spinach.
- Flexible – easily adapted into a vegetarian gnocchi dish.
- Family-friendly – mild, creamy flavours that everyone will love.
More flavour-packed weeknight favourites:
If you love recipes like this, you might also enjoy Gnocchi with Asparagus and Peas for a fresh, seasonal twist, or Creamy Mushroom Gnocchi when you’re craving something rich and comforting. For an oven-baked option, Baked Feta with Gnocchi is always a crowd-pleaser. If you’re in the mood for chicken, try Creamy Tuscan Chicken with its bold, Mediterranean flavours, or Chicken with Creamy Sun-Dried Tomato Sauce for another quick and satisfying dinner idea – perfect for keeping weeknight cooking both easy and delicious!
Creamy Chicken and Gnocchi with Spinach
Ingredients
- 2 tablespoons olive oil, divided
- 450 g chicken breast, cut into 2–3 cm pieces
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 100 ml dry white wine
- 100 ml chicken broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 100 ml double cream
- 60 g cream cheese, at room temperature
- 40 g finely grated Parmesan, plus extra to serve
- sea salt and freshly ground black pepper, to taste
- 500 g fresh gnocchi
- 100 g baby spinach (4 generous handfuls)
Instructions
- Cook the chicken: Heat 1 tablespoon olive oil in a large deep skillet over medium to medium-high heat. Add the chicken, season with salt and pepper, and cook for 4–5 minutes until golden and cooked through. Remove from the pan and set aside.
- Sauté the aromatics: Add the remaining olive oil to the same pan. Add the shallot and cook over medium heat for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Deglaze and build flavour: Pour in the white wine and let it simmer for 2–3 minutes until slightly reduced. Add the chicken broth, dried basil and oregano, and bring to a gentle simmer.
- Make the creamy sauce: Stir in the cream and cream cheese, whisking until smooth. Add the Parmesan and stir until melted and the sauce is creamy and slightly thickened. Season with salt and pepper, then reduce the heat to low.
- Cook the gnocchi: Meanwhile, bring a large pot of salted water to the boil. Cook the gnocchi according to package instructions until they float to the surface (about 2–3 minutes). Drain and set aside.
- Finish the dish: Add the spinach to the sauce and cook until just wilted. Stir in the cooked gnocchi and return the chicken to the pan, then toss everything gently until evenly coated and heated through.
- Serve: Taste and adjust seasoning if needed. Serve immediately with extra grated Parmesan. Enjoy!
Nutrition
Notes
- Make it vegetarian: Omit the chicken and swap in vegetable broth. For added depth and texture, sauté mushrooms and use them in place of the chicken.
Use fresh herbs: Replace the dried herbs with 1 tablespoon freshly chopped basil and 1 teaspoon freshly chopped oregano.
Add herbs at the right time: Stir in fresh herbs at the end with the spinach to keep their flavour bright and vibrant. - Use room temperature cream cheese: Let it sit out for a bit before cooking. This helps it melt into the sauce smoothly and evenly, without any lumps. The result? A silky, creamy sauce that clings perfectly to every bite of gnocchi.
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