Ingredients:

  • 1.25 lbs boneless skinless chicken breasts, cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 medium shallot, finely minced
  • 3 cloves garlic, minced
  • 16 oz potato gnocchi
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cups fresh baby spinach
  • 1 tsp dried Italian seasoning

Instructions:

  1. Pat the cubed chicken dry with paper towels and season with salt and pepper.
  2. Heat olive oil in the skillet over medium-high heat until shimmering.
  3. Add chicken in a single layer; sear for 3–5 minutes without moving them until a golden-brown crust forms.
  4. Flip and cook for another 2 minutes, then remove chicken from the pan and set aside on a plate.
  5. Lower heat to medium and add the butter to the same pan.
  6. Sauté the minced shallots for 2–3 minutes until translucent and fragrant.
  7. Stir in the minced garlic and Italian seasoning, cooking for just 30 seconds to avoid burning.
  8. Pour in the chicken broth, scraping the bottom of the pan (deglazing) to release all the browned chicken bits.
  9. Add the uncooked gnocchi directly into the simmering broth.