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Chicken Mushroom Gnocchi

Tender pillowy gnocchi mingles with juicy chicken and earthy mushrooms in a rich, velvety sauce that transforms ordinary weeknight ingredients into something truly special.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb potato gnocchi (fresh or dried)
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 8 oz baby bella mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ½ cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Bring a large pot of salted water to boil. Add gnocchi and cook according to package directions until they float to the surface. Fresh gnocchi typically takes 2-3 minutes, while dried needs 4-5 minutes. Drain and set aside, reserving ½ cup pasta water.
  2. Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and Italian seasoning. Cook for 6-7 minutes, stirring occasionally, until golden brown and cooked through. The internal temperature should reach 165°F. Remove chicken to a plate.
  3. In the same skillet, add butter and let it melt. Add diced onion and cook for 3 minutes until softened. Add sliced mushrooms and garlic, cooking for another 4-5 minutes until mushrooms release their moisture and become golden.
  4. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Add heavy cream and bring to a gentle simmer. Let it bubble for 2-3 minutes until slightly thickened.
  5. Return cooked chicken to the skillet, then fold in the drained gnocchi. Toss gently to coat everything in the creamy sauce. Stir in Parmesan cheese until melted. If the sauce seems too thick, add reserved pasta water one tablespoon at a time until you reach your desired consistency.

Notes

Don't overcook the gnocchi or they'll become mushy. Avoid cooking chicken on too high heat, which creates tough, rubbery pieces. Never let the cream sauce come to a rolling boil, as it may curdle. If your sauce breaks, remove from heat and whisk in a tablespoon of cold butter to bring it back together. Store leftovers in the refrigerator for up to 3 days in airtight containers. Reheat gently in a skillet with a splash of broth or cream to restore the silky texture.