Creamy Spinach Parmesan Gnocchi Chicken (Printable)

Tender gnocchi and shredded chicken swim in a rich garlic Parmesan cream sauce with fresh spinach—a comforting 30-minute meal perfect for weeknight dinners.

# What You Need:

→ Protein

01 - 2 cups cooked chicken breast, shredded

→ Pasta

02 - 18 oz store-bought potato gnocchi

→ Vegetables

03 - 2 cups fresh baby spinach, loosely packed
04 - 1 small yellow onion, finely chopped
05 - 3 garlic cloves, minced

→ Sauce

06 - 2 tablespoons unsalted butter
07 - 1 tablespoon olive oil
08 - 1 cup heavy cream
09 - 1/2 cup whole milk
10 - 3/4 cup freshly grated Parmesan cheese, plus extra for serving
11 - 1 teaspoon Italian seasoning
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon salt

→ Garnish

14 - Freshly cracked black pepper
15 - Chopped fresh parsley

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions. Drain and set aside.
02 - While the gnocchi cooks, heat the butter and olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
03 - Pour in the heavy cream and milk. Stir in the Italian seasoning, black pepper, and salt. Bring the sauce to a gentle simmer.
04 - Add the shredded chicken to the skillet and cook for 2-3 minutes, stirring to warm through.
05 - Stir in the Parmesan cheese until melted and the sauce is smooth and thickened, about 2 minutes.
06 - Add the cooked gnocchi and spinach to the skillet. Toss gently until the spinach wilts and the gnocchi is well coated with the sauce, about 2 minutes.
07 - Taste and adjust seasoning if needed. Serve immediately, garnished with extra Parmesan and chopped parsley.

# Expert Advice:

01 -
  • The gnocchi gets tender and absorbs the Parmesan cream in a way that feels indulgent but comes together in under 30 minutes.
  • Spinach wilts right into the sauce, so you're sneaking vegetables into something that tastes like pure comfort.
  • It's forgiving enough to make on a weeknight but impressive enough to serve when someone unexpected shows up hungry.
02 -
  • Pre-shredded Parmesan will make your sauce look gritty because of the anti-caking agents, so block cheese grated fresh is worth the extra 30 seconds.
  • Don't let the cream come to a rolling boil once you add it, or you risk it breaking and separating into greasy puddles.
  • Spinach releases water as it wilts, so add it right at the end so it doesn't dilute your sauce.
03 -
  • If your sauce seems too thin after adding the gnocchi, let it simmer uncovered for another minute or two and it will tighten up as the starches release.
  • Taste the sauce before serving because the saltiness of Parmesan varies by brand, and you might need to adjust more than you expect.
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