This one pan Pesto Chicken and Gnocchi is your new favorite anytime dinner! It combines juicy chicken with crispy pan-fried gnocchi and cherry tomatoes for a cozy skillet meal without fuss.
With basil pesto and spinach, this is the kind of fast and satisfying meal that makes weeknight cooking feel like a win every time! Flavorful, easy to make, and great for a quick and satisfying dish everybody will love.
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🩵 About This Recipe
What if I told you a flavorful and elegant dinner could be on the table in under 30 minutes with just 5 ingredients? No tricks, just good food!
This amazing pan-fried gnocchi with chicken uses smart ingredients for shortcuts that save on time and prep but don't sacrifice on flavor. Thanks to delicious pesto and pre-cooked gnocchi, you can easily put together this one pan meal any night of the week.
And if you love this dish, my Squash Gnocchi with Sage Butter or this Baked Chicken Cordon Bleu Pasta Casserole are some other must-try recipes!
🧂 Gather Your Ingredients
- boneless skinless chicken breast - if you can find chicken breast that's pre-chopped that's even better!
- referigerated gnocchi - using pre-cooked gnocchi speeds up the process for this dish.
- cherry tomatoes - add pops of color and bright flavor.
- baby spinach - for extra heartiness and nutrition.
- prepared pesto - feel free to make your own pesto or choose your favorite store bought option.
🔪 Let's Make Pesto Chicken and Gnocchi!
(Or click here to jump right to the recipe card with measurements!)
Cook Chicken
Heat olive oil in a large skillet over medium-high heat. Add chopped chicken, season with salt and pepper, and cook through. Set aside.
Pan Fry Gnocchi
In the same skillet, add the gnocchi and allow them to cook undisturbed for 2 to 3 minutes. Stir and cook another 2 minutes or so.
Add Tomatoes
Add tomatoes and cover the pan. Cook until the gnocchi has steamed and the tomatoes have split slightly.
Combine Ingredients
Return the cooked chicken to the pan along with spinach and pesto.
Stir Well
Mix until everything is well combined and lightly coated in the pesto.
💡 Expert Tips and Tricks
- For even cooking, be sure to cut the chicken into pieces that are the same size.
- You may need to add a splash of water while cooking the gnocchi and tomatoes to ensure they don't dry out. Keep an eye on them to see if extra liquid is necessary.
- Any kind of shelf-stable or refrigerated gnocchi can be used right from the package without boiling. Frozen gnocchi typically won't work for this though.
❔ FAQs
Unlike most pasta, gnocchi is actually a potato-based food that's closer to a dumpling. Gnocchi is used as a pasta-like ingredient in many dishes, so it's often classified as a type of pasta despite not being wheat- or flour-based.
Mushy or gummy gnocchi usually happens as a result of overcooking, although this is much more common when boiling gnocchi than it is for pan-frying. Still, be careful to only cook for as long as needed to avoid overly soft gnocchi.
No, this recipe uses gnocchi that's already fully cooked. The only cooking that needs to be done is pan frying the gnocchi in order to add some flavor and make sure it's nice and hot!
📝 Substitutions and Variations
- Make this dish extra rich by using boneless skinless chicken thighs instead of chicken breasts.
- If you're looking for a creamier result, a splash of cream and/or a bit of Parmesan cheese will give this dish a richer finish.
- Sauteed mushrooms or zucchini can also be added for some extra veggie goodness.
- Give this dish a more tangy and summery feel by using sun-dried tomatoes.
Kristin's Kitchen Tip
Be sure to let the skillet heat up again before adding the gnocchi so it gets a nice sear!
🥡 Storage and Reheating
Transfer leftovers to an airtight container and store in the fridge for 2 to 3 days.
You can reheat in the microwave or return your pan-fried gnocchi to a skillet over medium heat. Add a bit of water or even some vegetable broth or chicken broth to prevent drying out.
Keep It Handy
Don't have time for this pesto chicken and gnocchi recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
For some extra flavor, top this dish with fresh grated Parmesan and a squeeze of fresh lemon juice.
Pan-fried gnocchi is great on its own, but you can pair it with a light side salad and some garlic bread for a more filling and hearty meal.
😋 More One Pan Recipes You'll Love
- Skillet Chicken Cordon Bleu - This classic dish is so easy to prepare and can even be made in the air fryer!
- One Pan Mango Salsa Chicken - Featuring butter beans for some extra protein, this flavorful and filling dish is low prep and requires little clean-up.
- One Pot Creamy Chicken Mushroom Orzo - You'll love this rich orzo dish thanks to tender chicken and earthy, savory flavors.
- Skillet Chicken Thighs - This recipe from Two Peas & Their Pod results in juicy chicken thighs cooked in an incredible garlic cream sauce!
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Pan-Fied Gnocchi and Chicken
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📋 Recipe Card
25 Minute One-Pan Pesto Chicken and Gnocchi
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breasts, boneless and skinless (cut into pieces)
- 16 ounces refrigerated or shelf-stable gnocchi
- 6 ounces cherry tomatoes
- ½ cup prepared pesto
- 2 ounces fresh baby spinach
Instructions
- Heat the olive oil in a large skillet over medium-high. Add the chicken pieces to the skillet, season with salt and pepper, and cook about 5-7 minutes until the chicken is cooked through. Remove the chicken from the skillet and set aside.1 tablespoon olive oil, 1 pound chicken breasts, boneless and skinless
- Add the gnocchi to the skillet. Let them sit undisturbed for 2-3 minutes until the bottoms are golden-brown, then stir and cook for another 2 minutes.16 ounces refrigerated or shelf-stable gnocchi
- Add the cherry tomatoes to the pan with the gnocchi. Cover with the lid, reduce the heat, and cook for 2-4 minutes, until the gnocchi get steamed through and the tomatoes start to split. (Add a little water if needed to create more steam.)6 ounces cherry tomatoes
- Add the cooked chicken back into the skillet. Stir in the pesto and the spinach.½ cup prepared pesto, 2 ounces fresh baby spinach
- Toss for 1 minute until the spinach is wilted and everything is coated with the pesto.
Notes
Prep Tips:
- Cut the chicken into evenly sized pieces so it cooks quickly and evenly.
- If the pan seems dry when steaming the gnocchi and tomatoes, add a small splash of water and quickly cover to create steam.
- Use refrigerated or shelf-stable gnocchi straight from the package, no need to boil them first. Do not use frozen gnocchi.
Variation Suggestions:
- Swap chicken breasts for boneless, skinless chicken thighs for extra richness.
- Stir in a splash of cream or a sprinkle of grated Parmesan for a creamier finish.
- Add sauteed mushrooms or zucchini for extra vegetables.
- Use sun-dried tomatoes instead of cherry tomatoes for a deeper, slightly tangy flavor.
Serving Suggestions:
- Serve straight from the skillet for easy family-style dining.
- Top with freshly grated Parmesan or a squeeze of lemon juice.
- Pair with a simple green salad and warm garlic bread for a complete meal.
Storage Info for Leftovers:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave until warmed through.
- If needed, add a small splash of water or broth when reheating to loosen the sauce.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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Happy cooking!
Rachel says
This recipe worked exactly as written. It was delicious and easy enough for a novice cook like me to make. This is even a favorite among a picky eater in our family. Thank you for sharing!
Kristin King says
So glad to hear that - especially about your picky eater. I also had a picky eater for many years so I understand that struggle! Thanks for stopping by to let me know you enjoyed this recipe! 🙂