Ingredients:

  • 1.25 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 lb shelf-stable or refrigerated potato gnocchi
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1/2 cup basil pesto
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 cups fresh baby spinach
  • 1 cup cherry tomatoes, halved
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil and butter in a 12-inch oven-safe skillet over medium-high heat. Add the cubed chicken and sear until the edges are mahogany-colored and cooked through (about 5-7 minutes). Remove chicken from the pan and set aside.
  2. In the same pan, add the dry gnocchi straight from the package. Sauté for 3-5 minutes, stirring occasionally, until the bottoms are golden brown and slightly crisp.
  3. Reduce heat to medium. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Pour in the heavy cream and basil pesto, whisking constantly to combine. Stir in the Parmesan cheese and simmer for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
  5. Fold the seared chicken, halved cherry tomatoes, and baby spinach into the sauce. Stir gently until the spinach has wilted from the residual heat.
  6. Spread the mixture evenly across the skillet. Transfer to a preheated oven at 400°F (200°C) for 5-8 minutes, or until the cheese is bubbling and the edges are slightly charred.
  7. Garnish with fresh chopped parsley before serving.