Ingredients
Scale
- 2 chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 package of gnocchi (about 500g)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon butter
- Fresh parsley, chopped (for garnish)
- 1 teaspoon dried thyme (optional)
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Cook the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions, typically until they float to the top (about 2-3 minutes). Drain and set aside.
- Cook the chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Cook for 6-8 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make the sauce: In the same skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the pan.
- Combine the ingredients: Add the heavy cream and grated Parmesan cheese to the skillet, stirring until the cheese melts and the sauce thickens (about 3-4 minutes). If the sauce gets too thick, add a little more chicken broth to reach your desired consistency.
- Add the gnocchi and chicken: Stir in the cooked gnocchi and chicken, making sure everything is coated in the creamy sauce. Let it simmer for an additional 2-3 minutes, allowing the gnocchi to absorb the sauce.
- Serve: Season with additional salt, pepper, and red pepper flakes (if using). Garnish with chopped fresh parsley and serve immediately. Enjoy your creamy garlic chicken gnocchi skillet!