The scent of fresh basil fills the kitchen as you make the pesto for Pesto Gnocchi with Chicken. Homemade pesto clings to pillowy potato gnocchi and complements tender chicken breasts in a light, creamy sauce infused with bright basil flavor.
This dish is cozy yet fresh, perfect for a weeknight dinner or a relaxed dinner party. If you enjoy pesto, try other favorites like pesto pasta, sheet pan pesto salmon, or tortellini skewers with lemon spinach pesto.
This recipe works year-round and suits both casual weeknights and more refined evenings. Pick a night, make the pesto, and enjoy the comforting, flavorful results.
Reasons You’ll Love This Pesto Gnocchi
- Impressive presentation on the table.
- Quick and easy — about 40 minutes from start to finish.
- Bold pesto flavor; pairs nicely with a chilled white wine.
- A complete one-skillet meal—no extra sides required.
- No need to pre-boil gnocchi; it cooks in the sauce.
Ingredient Notes
See the recipe card below for exact measurements and the full ingredient list.
- Pesto: Use the homemade pesto in the recipe card or a good-quality store-bought pesto to save time.
- Chicken: Boneless, skinless breasts are sliced and pounded to about 1/2-inch thick so they cook evenly.
- Heavy cream: Adds richness to the sauce; the recipe is not tested with half-and-half substitutes.
- Chicken broth: Used to deglaze the pan and build the sauce.
- Cherry tomatoes: They blister and add a sweet, bright contrast to the pesto.
- Gnocchi: Light potato gnocchi cooks right in the sauce—delicious and easy.
Step-by-Step Directions
For full step-by-step instructions, jump to the recipe card below.
- Slice the chicken breasts in half and pound to about 1/2-inch thickness.
- Coat the chicken in the seasoned flour mixture.
- Brown the chicken in a hot skillet until golden on both sides.
- Sauté the onions and tomatoes until the tomatoes blister and pop.
- Deglaze the pan with chicken broth, add heavy cream, and bring to a simmer.
- Stir in pesto and the gnocchi so the pasta cooks in the sauce.
- Return the chicken to the skillet and finish in the oven for about 10 minutes.
- Slice the chicken, serve with grated Parmesan, fresh basil, and extra pesto if desired.
Expert Tips & Variations
- Make the pesto a day ahead to save time. Drizzle a thin layer of olive oil on top and refrigerate in an airtight container.
- Pounding chicken thins and tenderizes it, ensuring quick, even cooking. Use store-bought cutlets to skip this step.
- Add extra vegetables like mushrooms, spinach, or small broccoli florets for a heartier, veggie-forward meal. Stir spinach in when you return the chicken to the pan.
- For heat, mix red pepper flakes into the pesto.
- Gnocchi cooks faster than regular pasta, so no pre-boiling is needed—just bake the assembled skillet for the final 10 minutes.
FAQ
Can I substitute chicken thighs for breasts?
Yes. Pound thighs if they are thick to help tenderize and promote even cooking. Often thighs are thinner and may not require slicing in half.
Do I have to deglaze the pan?
Deglazing picks up the browned bits from the pan and adds depth of flavor to the sauce, so it’s recommended.
Is there a substitute for gnocchi?
You can try ravioli or mini tortellini, though they may require a slightly longer baking time. These also cook well directly in the sauce.
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Pesto Gnocchi with Chicken
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Ingredients
For the pesto
- 2 large bunches fresh basil (about 2–3 cups, stems discarded)
- 1/3 cup pine nuts
- 1/3 heaping cup freshly grated Parmesan cheese
- 2 Tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1/2 tsp kosher salt, plus more to taste
- Black pepper, to taste
- 1/4 cup olive oil, plus more as needed
For the chicken gnocchi
- 2 large boneless, skinless chicken breasts, sliced in half and pounded to about 1/2-inch thick
- 2 Tbsp olive oil, divided
- 2 1/2 Tbsp flour
- 1/2 tsp salt
- 1/2 tsp garlic powder
- Pinch of black pepper
- 1/2 white onion, diced small
- 10 oz cherry or grape tomatoes
- 2/3 cup heavy cream
- 1/2 cup chicken broth
- 16 oz package gnocchi
Instructions
- Preheat the oven to 375°F.
- Make the pesto: In a food processor, combine basil, pine nuts, Parmesan, lemon juice, garlic, salt, and pepper. Blend until smooth, then slowly stream in olive oil until you reach the desired consistency. Adjust seasoning and set aside.
- Slice the chicken breasts in half and pound between plastic wrap to about 1/2-inch thickness.
- Combine flour, salt, garlic powder, and a pinch of pepper in a shallow dish. Dredge the chicken in the flour mixture to coat.
- Heat 1 Tbsp oil in a large oven-safe skillet over medium-high heat. When shimmering, add the chicken and cook 3–4 minutes per side until golden. Remove chicken to a plate.
- Deglaze the pan with a splash of chicken broth, scraping up any browned bits, then add the remaining tablespoon of olive oil.
- Sauté the diced onion and cherry tomatoes over medium heat until the tomatoes blister, about 6–7 minutes. Season with a pinch of salt and pepper.
- Add the remaining chicken broth and heavy cream and bring to a simmer. Stir in the gnocchi and 1/2 cup pesto, mixing so the gnocchi are coated. Nestle the seared chicken back into the skillet and spoon sauce over the top. Bake, uncovered, 10–12 minutes or until the chicken reaches 165°F.
- Remove from the oven, slice the chicken, return slices to the pan, and spoon extra sauce over everything. Garnish with fresh basil, grated Parmesan, and freshly ground black pepper. Serve with extra pesto if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for 2–3 days.
- Reheat gently in the microwave in short intervals or on the stovetop; add a splash of cream if the sauce has thickened.
- Serve with crusty bread or a simple side salad if desired.
Nutrition Information
Serving: 1 serving • Calories: 508 kcal • Carbohydrates: 33 g • Protein: 16 g • Fat: 45 g • Saturated Fat: 13 g • Fiber: 1 g • Sugar: 3 g • Cholesterol: 82 mg
Nutritional information is an estimate and should be used as a guideline only. Ingredient brands and portions can change results.