Creamy Chicken Pesto Gnocchi with Peas

• 12 oz gnocchi
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup frozen peas
• 1 cup prepared pesto
• 1/2 cup heavy cream
• 2 tbsp olive oil
• Salt, to taste
• Pepper, to taste
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 2 tbsp unsalted butter
• Fresh basil, for garnish

Steps

1. 1 Cook gnocchi according to package instructions; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through.
3. 3 Add garlic to the skillet with the chicken for 1 minute, then stir in pesto and heavy cream.
4. 4 Simmer for 2-3 minutes until sauce thickens slightly. Stir in cooked gnocchi and peas.
5. 5 Add chicken broth and butter, stirring until butter is melted and everything is well coated.
6. 6 Season with salt and pepper to taste. Sprinkle with Parmesan cheese and toss to combine.
7. 7 Serve immediately, garnished with fresh basil.

Equipment

• Large skillet
• Pot for boiling gnocchi
• Wooden spoon

Variations

• Substitute chicken with shrimp for a seafood twist.
• Add sun-dried tomatoes for extra flavor.

Substitutions

• Use dairy-free cream and Parmesan for a vegan option.
• Substitute gnocchi with penne if preferred.

Pairings

• Serve with a side of roasted asparagus or a simple Caesar salad.
• A chilled Pinot Grigio is a delightful pairing.

Nutrition

Tips

• Use store-bought pesto to save time, or make your own if you prefer.
• For extra flavor, toast pine nuts and sprinkle over before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stove with a bit of milk or cream.

Serving Suggestions

• Pair with a crisp green salad or some crusty bread for a complete meal.
• A glass of white wine complements the pesto beautifully.

FAQ