The One-Pot Chicken and Gnocchi Recipe You’ll Want on Repeat

Name: Chicken Gnocchi Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons olive oil (divided); 1 pound boneless skinless chicken breasts (cut into bite-sized cubes); Kosher salt and pepper (to taste); 1 teaspoon Italian seasoning; 6-8 cloves garlic (minced and divided); 1 medium yellow onion (finely diced); 28 ounces tomato sauce (one can); ¼ cup heavy cream (optional); 16 ounces fresh gnocchi (from the fridge section); 1 cup shredded mozzarella; ½ cup freshly grated Parmesan cheese; freshly chopped herbs like basil or parsley (optional)

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This one-pan Chicken Gnocchi recipe is quick, delicious, and kid-approved! Chunks of tender chicken breast and fluffy gnocchi are simmered in a creamy, garlic-infused tomato sauce, then topped with melty cheese.

A blue skillet of creamy chicken gnocchi on a grey worktop.

Little potato dumplings, known as gnocchi, are a hero ingredient for quick, satisfying dinners for the family. The gnocchi cook up in no time and are great at soaking up sauces. Combined with fresh tomato sauce, chicken, mozzarella, and Parmesan, this is a low-effort dinner you’ll want to make again and again.

For more ideas using gnocchi, try my Creamy Pesto Gnocchi and Pumpkin Gnocchi recipes.

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

25 mins

Ingredients Needed

Below are the ingredients you’ll need to make this Chicken Gnocchi recipe. The full quantities are listed on the recipe card further down the post.

ingredients to make chicken and gnocchi.

Olive oil: Perfect for the Italian flavors in this dish, used to sear the chicken and cook the aromatics. Avocado oil also works well.
Chicken breast: Boneless, skinless chicken breast makes this recipe quick to prep and cook. You can use diced chicken thighs instead for a richer flavor.
Italian seasoning: This pre-mixed blend of dried herbs like basil, oregano and rosemary for a super easy way to get loads of flavor into the dish.
Yellow onion: Adds a touch of sweetness and depth of flavor to the sauce. You can use a couple of shallots instead for a sweeter, more pungent onion flavor.
Garlic: I use fresh here as it has the best flavor. You can use pre-minced garlic to speed up prep but I wouldn’t recommend using garlic powder.
Tomato sauce: Look for a sauce with minimal ingredients so it has the purest tomato flavor.
Heavy cream: An optional addition to the sauce for a rich creaminess. Creme fraiche can be used instead for a bit more tang.
Fresh gnocchi: Look for these in the chilled section of the grocery store. These tend to be softer and have a better flavor than shelf-stable gnocchi from the pasta aisle.
Mozzarella cheese: Shred your own mozzarella for this dish, as pre-shredded cheese contains anti-caking agents, which prevent it from melting properly.
Parmesan cheese: Freshly grated Parmesan has a better flavor and melts more readily than pre-grated.
Fresh herbs: For a touch of colour and fresh flavor, I like to garnish the pasta with soft herbs like parsley or basil. If you don’t have any, leave it off!
Kosher salt and pepper

How to Make Chicken Gnocchi

Step 1: Heat half the olive oil in a large pan over medium-high heat. Add the cubed chicken breasts in a single layer and season with salt, pepper and Italian seasoning. Cook undisturbed for 4-5 minutes, until golden, then stir in half of the garlic and continue to cook until the chicken is fully cooked through. Remove and set aside.

process shot to make chicken and adding the tomato sauce in the pan.

Step 2: In the same pan, add the remaining tablespoon of olive oil. Sautee the yellow onion for 3-4 minutes. Add the remaining garlic and cook for 1 more minute.

Step 3: Stir in the tomato sauce and reduce the heat to medium-low. Simmer the sauce for 10-12 minutes. Add the heavy cream, if using, and season with salt and pepper.

process shot make add the chicken and the gnocchi in a tomato sauce base.

Step 4: Add the cooked chicken and fresh gnocchi into the sauce and continue to simmer for 3-4 minutes, stirring occasionally to avoid sticking, until the gnocchi are tender.

Step 5: Remove from heat and sprinkle with shredded mozzarella and grated Parmesan cheese and freshly chopped herbs, if desired.

Variations & Tips

For added greens, fold in a few handfuls of baby spinach at the end of cooking, just until wilted, then top with the cheese.
Use flavored gnocchi, like pumpkin or spinach, or even cauliflower gnocchi, for a different take.
For more veggies, saute florets of broccoli or cauliflower with the onion.
Top the dish with a few handfuls of arugula for a fresh, peppery kick.
Make it vegetarian: swap out the chicken breast for chickpeas or white beans. No need to saute them first, add them along with the tomato sauce.
For a more intense tomato flavor, stir in 1/3 cup chopped sun-dried tomatoes (packed in oil, drained).
You can use chicken sausages in place of the chicken breast for even more flavor. Remove the casings and roll the meat into small balls. Fry them off as you would the chicken breast.

Common Questions

How do I store it?

Let the leftovers cool, then transfer to an airtight container. Store in the fridge for up to 3 days. Freezing isn’t recommended as the gnocchi will become mushy.

How do I reheat it?

Stir leftovers in a pot over a medium-low heat with a splash of water until piping hot. Alternatively, microwave individual portions in a microwave-safe bowl until piping hot throughout.

Do you have to pre-cook the gnocchi?

No, the gnocchi is already part-cooked and will finish cooking in the sauce.

Can this be made gluten free?

Yes, you can find gluten-free gnocchi in the grocery store. Not all gnocchi is gluten-free, though, so make sure you check the packaging.