Ingredients:

  • 1.5 lb boneless skinless chicken breasts, cut into 1-inch bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 2 cups chicken broth, low sodium
  • 1 cup heavy cream
  • 1 cup Parmesan cheese, freshly grated
  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes
  • 16 oz shelf-stable or refrigerated potato gnocchi
  • 2 cups fresh baby spinach
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken pieces dry and season with salt, pepper, and paprika.
  2. Heat olive oil in the skillet over medium-high heat until shimmering. Add chicken in a single layer and sear until mahogany-colored and cooked through, about 3-4 minutes per side. Remove chicken and set aside.
  3. Reduce heat to medium and melt the butter. Add minced garlic and sauté for 30-60 seconds until fragrant.
  4. Stir in the Italian seasoning and red pepper flakes for 30 seconds. Pour in the chicken broth and heavy cream, whisking gently to incorporate the brown bits from the pan. Bring to a gentle simmer for 2-3 minutes.
  5. Stir in the raw gnocchi. Lower heat to medium-low, cover the pan, and simmer for 5-7 minutes until gnocchi are pillowy and tender.
  6. Stir in the Parmesan cheese and baby spinach, folding gently until cheese is melted and spinach is wilted.
  7. Return the cooked chicken and any accumulated juices back into the pan. Stir once to coat and serve immediately garnished with parsley.