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Asiago Chicken and Gnocchi

A comforting dish featuring tender chicken, pillowy gnocchi, and a rich Asiago cheese sauce that feels like a warm hug on a chilly evening.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 3 pieces boneless skinless chicken breasts (about 1 ½ pounds) Pounded to an even thickness for even cooking
  • ½ teaspoon kosher salt To enhance the flavors
  • ¼ teaspoon black pepper Freshly ground for a dash of warmth
For the Sauce
  • 5 tablespoons unsalted butter Divided, room temperature works best for even melting
  • 1 medium shallot, diced About ⅓ cup for a sweet, aromatic touch
  • 1 teaspoon garlic, minced Essential for comfort food
  • 3 tablespoons all-purpose flour To create a luscious sauce
  • 2 cups chicken broth Preferably homemade or low-sodium for a cleaner taste
  • ½ cup half-and-half Adds creaminess to the sauce
For the Gnocchi
  • 1 package potato gnocchi (16 oz) Uncooked, homemade or store-bought
  • 2 cups fresh baby spinach Adds color and nutrition
  • ½ cup Asiago cheese, finely grated Opt for a fresh block for maximum flavor
  • To taste Fresh parsley, chopped For garnish and a bright finish

Method
 

Preparation
  1. Pat chicken breasts dry to absorb seasoning better. Season both sides with kosher salt and black pepper.
Cooking Chicken
  1. In a large non-stick skillet, melt 2 tablespoons of butter over medium heat.
  2. Add the chicken to the pan and cook for 8-10 minutes, flipping halfway through, until golden brown and cooked through.
  3. Remove the chicken from the pan and cover loosely with foil to keep warm.
Making the Sauce
  1. In the same skillet, melt the remaining 3 tablespoons of butter over medium heat.
  2. Add the diced shallot and cook until softened, about 3–5 minutes.
  3. Add in minced garlic and cook for an additional 1 minute, stirring often.
  4. Sprinkle in 3 tablespoons of flour and whisk for 1 minute.
  5. Slowly pour in 2 cups of chicken broth, whisking to combine and deglaze the pan.
  6. Let it simmer for 3–5 minutes until slightly thickened.
  7. Stir in ½ cup of half-and-half and 1 package of uncooked gnocchi.
  8. Simmer for 5–7 minutes, until the gnocchi become tender and float to the top.
  9. Gently fold in 2 cups of fresh baby spinach and ½ cup of grated Asiago cheese.
Combining and Serving
  1. Return the cooked chicken to the skillet and let it soak up the flavors for 1 minute.
  2. Garnish with freshly chopped parsley before serving hot.

Notes

Don’t skip the pounded chicken step to ensure even cooking. For a thicker sauce, let it simmer longer to reduce. Always taste as you go and adjust seasoning if necessary. Store leftovers in an airtight container in the fridge for up to 3 days.