One Pot Creamy Pesto Chicken Gnocchi
This one pot creamy pesto chicken gnocchi is an easy, comforting weeknight dinner made with tender chicken, pillowy potato gnocchi, cherry tomatoes, and a rich basil pesto cream cheese sauce. It cooks quickly with minimal cleanup and finishes with melted mozzarella for a cheesy, family-friendly meal.
Ingredients
- 1 tbsp olive oil
- 1 medium red onion diced
- 3 cloves garlic minced
- 600 g chicken breast cut into bite-sized pieces
- 1 tsp Italian seasoning
- salt to taste
- black pepper to taste
- 1 cup cherry tomatoes halved
- 700 g potato gnocchi
- 100 g basil pesto
- 80 g cream cheese softened
- 100 g mozzarella sliced or shredded
Instructions
Cook the One Pot Pesto Chicken Gnocchi
- Heat the olive oil in a large deep skillet or sauté pan over medium heat. Add the diced onion and cook for 2–3 minutes until softened, then add the minced garlic and cook for 30 seconds until fragrant.
- Add the chicken pieces. Season with Italian seasoning, salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Stir in the halved cherry tomatoes and cook for 2–3 minutes until they begin to soften.
- While the chicken cooks, bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, usually 2–3 minutes. Drain well.
- Add the drained gnocchi to the skillet with the chicken and tomatoes. Reduce heat to low.
- Stir in the basil pesto and cream cheese until melted and evenly combined, coating the chicken and gnocchi in a creamy sauce. If the sauce is too thick, add 1–2 tablespoons of water to loosen it.
- Top with mozzarella. Cover the pan for 2–3 minutes until the cheese melts, or briefly broil just until bubbly and lightly golden. Serve hot.
Notes
- Use a large deep skillet so the gnocchi and chicken can be tossed easily without spilling.
- If your pesto is very salty, season lightly at first, then adjust after the sauce is mixed.
- For a looser sauce, stir in a few tablespoons of water or warm milk at the end.
- Reheat gently over low heat with a splash of liquid to keep the sauce creamy.