One-Pan Chicken Alfredo Gnocchi That's Actually Creamy with Crispy Edges in 30 Minutes
Golden, crispy gnocchi, tender chicken, and a velvety parmesan sauce that comes together in one skillet in under 30 minutes.
Equipment
- Large Skillet
- Microplane
Ingredients
- 1 lb potato gnocchi
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- 2 tbsp butter
- fresh parsley, chopped (for garnish)
- cracked black pepper (for garnish)
Instructions
- Melt 1 tbsp butter in a large skillet over medium-high heat. Add the gnocchi in a single layer (work in batches if needed) and cook 3-4 minutes, stirring occasionally, until golden and crisp on all sides. Transfer to a plate.
- Add the remaining butter to the skillet. Add the chicken pieces, season with salt and pepper, and cook 5-6 minutes until browned and cooked through. Remove to the plate with the gnocchi.
- Lower the heat to medium-low. Add the garlic and stir for 30 seconds until fragrant. Pour in the heavy cream, scraping up any browned bits. Let it simmer gently for 2 minutes, then stir in the parmesan until smooth.
- Return the gnocchi and chicken to the skillet. Toss everything together until coated. Let it cook 1-2 minutes to heat through and marry the flavors.
- Finish with a shower of parsley and a good crack of black pepper. Serve straight from the skillet.
Notes
For the best texture, sear gnocchi in a single layer without overcrowding. Always grate your own parmesan for a silky sauce. If the sauce thickens too much, splash in a bit of milk or pasta water. Leftovers keep in the fridge for up to 3 days; reheat gently on the stovetop with a splash of cream.