Creamy Asiago Chicken and Gnocchi

A hearty skillet meal that brings comfort to your table with creamy cheese, tender chicken, and pillowy gnocchi.

Introduction

The first time I tasted Creamy Asiago Chicken and Gnocchi, it was a chilly autumn evening—the kind where the sun dips early and the only light in the kitchen comes from the golden hue of a stovetop flame. My mother had always reserved this dish for those in-between months, when summer was fading and winter had yet to take hold. She called it her “transitional comfort,” and from the first bite, I understood why.

This dish holds the essence of cozy Italian-American comfort food. With its creamy, luscious Asiago cheese sauce, tender pan-seared chicken, and soft potato gnocchi, it’s not just a meal—it’s a warm embrace. The spinach adds a welcome freshness, while the buttery shallot and garlic base fills your kitchen with rich, savory aromas. It’s one of those meals that invites everyone to linger around the table just a bit longer.

Creamy Asiago Chicken and Gnocchi isn’t just a dinner—it’s a tradition in the making, perfect for weeknight indulgence or a special Sunday supper. Whether you’re serving it to guests or curling up solo with a generous bowl, this dish always delivers.

Why You’ll Love This Recipe

• One-pan wonder – everything cooks in a single skillet.
• Creamy and cheesy – thanks to rich Asiago cheese and half-and-half.
• Comfort food at its best – soft gnocchi, juicy chicken, and a sauce you’ll want to lick clean.
• Family favorite – kid-approved and hearty enough for grown-up appetites.

INGREDIENTS YOU’LL NEED:

• 3 boneless skinless chicken breasts (about 1½ pounds), pounded to even thickness
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 5 tablespoons unsalted butter, divided
• 1 medium shallot, diced (about ⅓ cup)
• 1 teaspoon garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• ½ cup half-and-half
• 1 package (16 ounces) potato gnocchi, uncooked
• 2 cups fresh baby spinach
• ½ cup Asiago cheese, finely grated
• Fresh parsley, chopped (for garnish)

HOW TO MAKE CREAMY ASIAGO CHICKEN AND GNOCCHI:

A rich, buttery journey from stovetop to table.

STEP-BY-STEP INSTRUCTIONS:

1. Season the Chicken
   Pat the chicken breasts dry, then season them with kosher salt and black pepper. This helps form a nice crust when seared.
2. Sear to Golden Perfection
   Heat 2 tablespoons of butter in a large skillet over medium heat. Once melted and sizzling, add the chicken. Cook for 8–10 minutes, flipping halfway, until browned and cooked through. Transfer to a plate and cover loosely to keep warm.
3. Start the Sauce
   In the same skillet, add the remaining 3 tablespoons of butter. Toss in the diced shallots and sauté for 3–5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
4. Build the Roux
   Sprinkle in the flour and stir constantly for 1 minute. The flour should absorb the butter and become slightly golden, forming a thick paste.

1. Deglaze and Thicken
   Slowly whisk in the chicken broth, scraping up any browned bits from the pan. Let it simmer for 3–5 minutes until slightly thickened. Add the half-and-half and stir to create a creamy base.
2. Gnocchi Time
   Add the uncooked gnocchi directly to the skillet. Stir gently to coat. Let the gnocchi cook in the sauce for 5–7 minutes until tender and pillowy.
3. Cheese and Greens
   Fold in the fresh spinach and sprinkle in the grated Asiago cheese. Stir until the spinach wilts and the cheese melts smoothly into the sauce.
4. Finish and Serve
   Nestle the cooked chicken back into the skillet, spooning some sauce over the top. Garnish with parsley and serve hot—right from the pan to the plate.

HELPFUL TIPS:

• Pound chicken evenly so it cooks consistently and stays juicy.
• Asiago cheese adds a nutty sharpness—don’t skip it! Parmesan or Romano can sub if needed.
• No gnocchi? Use cooked penne or rotini for a pasta version.
• Add heat with a pinch of red pepper flakes for a little spice.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Halal

NOTES:

• Use fresh baby spinach for a quick wilt, or thawed frozen spinach (squeezed dry) if that’s what you have on hand.
• Let the sauce thicken naturally—it’ll coat the gnocchi and chicken beautifully once rested for a few minutes off heat.

NUTRITIONAL INFORMATION:

Approximate per serving
Calories: 570 | Protein: 38g | Carbohydrates: 42g | Fat: 28g | Fiber: 3g | Sodium: 580mg

FREQUENTLY ASKED QUESTIONS:

Can I use rotisserie chicken?
Yes! Shred 2 cups of cooked chicken and stir it in at the end instead of cooking fresh chicken breasts.

How do I keep the sauce from clumping?
Add broth slowly while whisking continuously, and keep the heat medium-low.

Is Asiago too strong?
Not at all—it’s pleasantly sharp and buttery. For a milder flavor, use a 50/50 mix of Asiago and Parmesan.

STORAGE INSTRUCTIONS:

Let the dish cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave with a splash of broth or milk to bring the sauce back to life.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Avocado Chicken Salad
• One-Pan Honey Butter Garlic Chicken & Rice
• One Pan Cheesy Jalapeño Chicken: Spicy Comfort in a Single Skillet

CONCLUSION:

There’s something timeless and nurturing about Creamy Asiago Chicken and Gnocchi. It’s not just a comfort dish—it’s the kind of meal that becomes part of your home’s story. From chilly nights to special gatherings, this skillet classic brings warmth, flavor, and smiles to any table. So pull up a chair, dish out a generous helping, and let this creamy creation become your new favorite.

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