Creamy Asiago Chicken and Gnocchi

So, you’ve had one of those days.

You’re tired. Your brain is kind of mush. You’re not about to attempt some 13-step cooking marathon that dirties every pot you own and leaves you crying in the corner over a burnt roux.

But…you also want something good. Something real. Something that feels like you put in the effort, but didn’t actually break you.

That’s where this dish comes in. Creamy Asiago Chicken and Gnocchi.

It’s comfort food meets “I got this.” It’s restaurant-level vibes without the awkward small talk or the tip. And honestly? It’s wildly forgiving. If you can sear a piece of chicken and stir a pan, you’re already 80% there.

Let’s walk through it together. Because I promise, when you take that first bite of golden chicken with pillowy gnocchi in a cheesy, savory sauce—you’re gonna feel like the culinary hero of your household.

What You’ll Need

Before we dive into the “how,” let’s talk ingredients. Nothing wild here. Most of these might already be hanging out in your kitchen, and the rest? One quick grocery trip. Easy.

• 3 boneless, skinless chicken breasts (try to get them around the same size if you can)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 5 tablespoons unsalted butter (yep, all of it)
• 1 medium shallot, finely diced
• 1 teaspoon garlic, minced (fresh is nice, but honestly, the jar works too)
• 3 tablespoons all-purpose flour
• 2 cups chicken broth (low-sodium is best so you can control the flavor)
• ½ cup half-and-half (don’t sub skim milk—it won’t be the same)
• 1 package (16 oz) potato gnocchi
• 2 cups baby spinach
• ½ cup finely grated Asiago cheese (pre-shredded if you’re in a rush, freshly grated if you’re feeling extra)
• Optional: chopped parsley for garnish

And now that you know what you need, let’s talk about the things that’ll make this process a whole lot smoother.

Kitchen Tools That’ll Help (a lot)

• Large non-stick skillet or sauté pan
• Whisk (yes, use it—trust me)
• Sharp knife and cutting board
• Measuring cups and spoons
• Tongs or spatula
• Ladle or wooden spoon

You don’t need fancy stuff here, just the basics. This is a one-pan kinda deal with big flavor.

A Few Things I’ve Learned (Pro Tips)

1. Even Chicken = Even Cooking Pound your chicken breasts lightly if they’re oddly shaped. Not aggressively. Just enough so they cook evenly and don’t dry out.
2. Use the Good Broth A lot of flavor here is coming from the broth and cheese. So if you’ve got a broth that actually tastes like something, use it.
3. Don’t Rush the Roux When you add the flour to the butter and shallots, take a minute to stir it until it’s golden and smells kinda nutty. That’s the flavor base of your sauce.
4. Gnocchi Straight Into the Sauce No need to boil separately. Let it cook right in the sauce. It soaks up flavor while thickening everything beautifully.
5. Cheese After the Heat Stir in the Asiago once the heat is off or very low. It melts smoother and keeps the sauce from getting grainy.

Substitutions and Easy Variations

Look, life happens. If you need to swap a few things, I’ve got you covered.

• No Asiago? Use Parmesan, Romano, or even sharp white cheddar. You just want something salty, aged, and meltable.
• No fresh spinach? Use frozen. Just thaw and squeeze out excess water. Or skip it. No one’s judging.
• Dairy-free? Try full-fat coconut milk instead of half-and-half, and use a dairy-free cheese or just leave it out. The sauce will still thicken up.
• Want to go meatless? Sauté mushrooms or zucchini instead of chicken, and use veggie broth. Still delicious.
• Gluten-free? Use gluten-free flour for the roux and make sure your gnocchi is GF (some brands are).

Can You Make This Ahead?

Yes. Sort of.

You can cook the chicken in advance and keep it in the fridge for up to two days. The sauce is best made fresh, but reheats nicely if you go gentle with it. If you want to prep even further, dice your shallots and measure out your ingredients the night before. Future you will be thrilled.

Step-by-Step Instructions

Here’s where the magic happens. Read once, then just go with the flow.

1. Season the chicken Sprinkle both sides with salt and pepper. Nothing fancy, just enough to bring out flavor.
2. Sear the chicken Heat 2 tablespoons of butter in your pan over medium heat. Once it’s sizzling (but not brown), add the chicken. Cook about 4–5 minutes per side until golden and cooked through. Set it aside on a plate.
3. Sauté shallots and garlic In the same pan, melt the remaining 3 tablespoons of butter. Add the diced shallots and cook until soft, about 3 minutes. Stir in garlic and cook for one more minute until fragrant.
4. Make your roux Sprinkle in the flour. Stir constantly for about 1 minute to coat the shallots and eliminate the raw flour taste. It’ll look a bit pasty—that’s what you want.
5. Build the sauce Slowly whisk in the chicken broth, a little at a time. Keep whisking so you don’t end up with lumps. Bring it to a simmer and let it bubble gently for 3–5 minutes. The sauce should be slightly thick.
6. Add the half-and-half and gnocchi Pour in the half-and-half and stir in the uncooked gnocchi. Make sure the gnocchi is mostly submerged. Let it simmer for 5–7 minutes, stirring occasionally, until the gnocchi is soft and the sauce is creamy.
7. Finish with spinach and cheese Stir in the spinach and let it wilt (this takes just a minute). Then turn the heat to low and stir in the Asiago cheese. Stir until melted and creamy.
8. Bring it all together Add the chicken back into the pan—whole, sliced, or chopped—however you like it. Spoon that creamy gnocchi over the top and garnish with fresh parsley if you’re feeling fancy.

Bonus Tips (If You’re Into That Sort of Thing)

Want it spicier? Add a pinch of red pepper flakes to the sauce while it’s simmering.

Pair it with something crisp A simple arugula salad with lemon vinaigrette cuts through the richness like a champ. Or, honestly, a cold sparkling water with a lemon wedge. Clean, fresh, and easy.

On a time crunch? Use pre-cooked chicken (like rotisserie) and skip straight to the sauce and gnocchi part. Dinner in 20 minutes, easy.

Leftovers & Storage

Let everything cool before storing. Place leftovers in an airtight container in the fridge. Will keep well for 2–3 days.

To reheat, go low and slow. Microwave in 30-second bursts or heat gently in a skillet with a splash of broth or milk to bring it back to creamy perfection.

Try not to freeze it—the gnocchi texture can go weird and the sauce might separate. This dish is 100% better fresh or within a day or two.

Common Questions (A.K.A. I Got You)

Can I use frozen gnocchi? Yes! Just make sure it’s uncooked. You can add it straight to the pan like fresh.

Is this spicy? Not at all. But you can add heat if you want to.

Can I double the recipe? Totally. Just use a big enough pan to give everything space to cook evenly.

How many people does this serve? This will comfortably feed 3–4 adults. Maybe more if you’re serving it with sides.

What’s a good vegetarian protein to add instead of chicken? Pan-fried tofu or chickpeas would both be solid options. The sauce is flavorful enough to carry it.

Wrap Up

Here’s the deal.

You don’t need to be an expert to make food that feels special. You just need good ingredients, a little patience, and a recipe that actually works.

This Asiago Chicken and Gnocchi? It’s reliable. It’s impressive. And it tastes like it took twice as long as it actually did.

So give it a go. Play around with it. Make it your own. And when you do—come back here and tell me how it turned out. Or what you changed. Or if you accidentally ate half the pan standing over the stove (no judgment, promise).

Now go cook something amazing. You got this.