Asiago Chicken Gnocchi is a comforting dish that brings together tender pieces of chicken, pillowy gnocchi, and the nutty, slightly sharp flavor of Asiago cheese. The sauce is creamy and rich, wrapping every bite in warmth and making every forkful feel like a little treat.
I love making this when I want something that feels special but doesn’t take forever to prepare. The gnocchi cooks quickly and soaks up the cheesy sauce beautifully, while the chicken adds just the right amount of heartiness. Sometimes, I like to toss in a handful of fresh spinach or mushrooms to add a bit of color and a touch of earthiness.
Serving this with a simple green salad or some crusty bread makes it an easy, satisfying meal for any night of the week. It’s one of those dishes that always gets compliments, and I enjoy how everyone digs in happily, especially when the cheese gets all melty and gooey. Perfect for cozy dinners or when friends drop by unexpectedly!
Key Ingredients & Substitutions
Chicken: I use chicken breast for its tender texture and quick cooking. You can swap it for chicken thighs if you prefer juicier meat. Just note thighs need a bit more cooking time.
Gnocchi: Potato gnocchi work best here—they soak up the sauce nicely. If you can’t find gnocchi, try using small pasta like orecchiette or shell pasta as a substitute.
Asiago Cheese: Asiago adds a nutty and slightly sharp flavor. When Asiago isn’t available, Parmesan or Pecorino Romano can step in, though the flavor will be a bit different but still delicious.
Cream & Butter: Heavy cream and butter create the rich sauce base. For a lighter option, use half-and-half or a mix of milk and cream, but the sauce won’t be as thick.
How Do I Make the Sauce Creamy Without It Breaking?
Cooking the sauce at a gentle simmer is key to keep it smooth. High heat can cause cream to curdle. Follow these easy steps:
- After deglazing with broth, reduce heat to low or medium-low before adding cream.
- Stir often but gently; don’t rush the melting of cheese.
- Add cheese in small batches, allowing each to melt completely before adding more.
- If the sauce gets too thick, loosen it with a splash of broth or cream.
This slow and careful method prevents the sauce from separating and gives you that silky texture that hugs every gnocchi and chicken piece.
Equipment You’ll Need
- Large skillet – I prefer a wide one to keep everything evenly coated and make sautéing easier.
- Pot for boiling gnocchi – a big pot helps cook the gnocchi quickly without spilling.
- Slotted spoon or strainer – handy for draining the gnocchi easily.
- Cheese grater – use it for fresh Asiago and Parmesan cheeses; freshly grated melts better into the sauce.
- Measuring cups and spoons – keep your ingredients accurate for the best flavor.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or scallops to add seafood flair, especially if you like a lighter protein.
- Mix in sautéed mushrooms or spinach for extra earthiness and color.
- Use different cheeses like Fontina or Gruyère for varied flavor profiles.
- Add a pinch of red pepper flakes if you like a little heat in your creamy sauce.
How to Make Asiago Chicken Gnocchi
Ingredients You’ll Need:
For the Chicken & Sauce:
- 1 lb (450g) chicken breast, cut into bite-sized pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup grated Asiago cheese
- ½ cup grated Parmesan cheese
- 2 tbsp unsalted butter
- ½ tsp dried Italian seasoning (or a mix of oregano, basil, thyme)
- Salt and freshly ground black pepper, to taste
For the Gnocchi and Garnish:
- 1 lb (450g) potato gnocchi (store-bought or homemade)
- Fresh basil or parsley, chopped for garnish
How Much Time Will You Need?
This dish takes about 10 minutes to prep and around 20 minutes to cook, making it a quick and satisfying meal you can enjoy any night of the week.
Step-by-Step Instructions:
1. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Add chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
2. Make the Sauce:
In the same skillet, add butter and minced garlic. Sauté garlic until fragrant, about 30 seconds to 1 minute. Add chicken broth and scrape the browned bits from the pan. Let it reduce slightly for 1-2 minutes.
Pour in the heavy cream, bring to a gentle simmer, and let it thicken for 3-4 minutes. Stir in Asiago and Parmesan cheeses until melted and smooth. Season with salt and pepper to taste.
3. Prepare Gnocchi and Combine:
While the sauce cooks, boil the gnocchi in salted water according to package instructions until they float (about 2-3 minutes). Drain the gnocchi and add them to the sauce. Return the chicken to the skillet and gently toss everything together until well coated and heated through.
4. Serve:
Spoon the creamy Asiago chicken gnocchi onto plates and garnish with chopped fresh basil or parsley. Enjoy your delicious, hearty meal!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to thaw the chicken completely before cooking. Thaw it overnight in the fridge or quickly in cold water, then pat it dry to avoid excess moisture in the pan.
What Can I Substitute for Asiago Cheese?
If you don’t have Asiago, Parmesan or Pecorino Romano are great alternatives. They provide a similar savory, nutty flavor that melts well in the sauce.
Can I Make This Dish Ahead of Time?
You can prepare the sauce and cook the chicken a day ahead. Store them separately in the fridge and combine with freshly cooked gnocchi when ready to serve for best texture and flavor.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth.
