Asiago Chicken Gnocchi is a wonderfully comforting dish that brings together tender chicken, pillowy gnocchi, and the rich, nutty flavor of Asiago cheese. The creamy sauce wraps everything in warmth, making each bite feel like a cozy hug on a plate. It’s a simple mix of satisfying textures and familiar tastes that come together beautifully.
I love making this recipe when I want something a little special but still easy to pull together. The gnocchi cooks up fast, and the Asiago adds just the right amount of cheesy goodness without overpowering the dish. I usually toss in some fresh herbs or a pinch of black pepper to brighten things up, and it never fails to impress.
One of my favorite ways to enjoy Asiago Chicken Gnocchi is straight from the pan with a side of steamed veggies or a crisp salad. It’s the kind of meal that fills the house with a warm, inviting smell and makes everyone ask for seconds. Whether it’s a weeknight dinner or a casual weekend treat, this dish has become a go-to comfort favorite in my kitchen.
Key Ingredients & Substitutions
Chicken: I like using chicken breast for its tenderness, but boneless thighs work well too if you prefer juicier meat. Just adjust cooking time slightly.
Gnocchi: Potato gnocchi is classic here. If you can’t find it fresh, frozen gnocchi works fine too—just watch cooking time.
Asiago cheese: Asiago adds a nutty, tangy flavor you won’t want to skip. If it’s not available, Parmesan or Pecorino Romano are good substitutes.
Heavy cream: This creates the rich sauce, but you can swap in half-and-half or a mix of milk and cream cheese for a lighter version.
Spinach & Mushrooms: Fresh spinach wilts quickly, giving a nice green touch. Feel free to use kale or Swiss chard. Mushrooms add earthiness; button or cremini mushrooms are easy choices.
How Do You Get a Creamy Sauce Without It Splitting?
Making a smooth sauce is key here. The main points are to cook the cheese and cream gently and avoid high heat that can make it separate.
- After adding chicken broth, bring the sauce to a gentle simmer, not a rolling boil.
- Stir in Asiago cheese gradually on low heat, so it melts smoothly without clumping.
- Avoid boiling the sauce after adding cream—just warm it through to prevent curdling.
- Adding the spinach at the end helps keep it vibrant and fresh-tasting.
Equipment You’ll Need
- Large skillet – I prefer a deep one to hold all the ingredients easily and help you stir without spills.
- Cooking spoon – a sturdy spoon makes mixing the sauce and ingredients simple and comfortable.
- Pot for gnocchi – a medium-sized pot to boil the gnocchi until they float—pretty quick and easy.
- Measuring cups and spoons – for accuracy with cream, cheese, and broth.
- Grater – to freshly grate Asiago cheese for the best flavor.
- Knife and cutting board – for chopping garlic, spinach, and mushrooms.
Flavor Variations & Add-Ins
- Use cooked bacon or pancetta for extra smoky flavor—add it after cooking the chicken.
- Replace spinach with kale or arugula for a different leafy twist.
- Sprinkle with red pepper flakes if you like a bit of heat.
- Swap Asiago for Parmesan or Pecorino Romano for a different cheese flavor profile.
How to Make Asiago Chicken Gnocchi
Ingredients You’ll Need:
- 1 lb (450g) chicken breast, cut into bite-sized pieces
- 1 package (16 oz/450g) potato gnocchi
- 2 tablespoons olive oil or butter
- 8 oz (225g) mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Asiago cheese
- 1/2 cup chicken broth
- 2 cups fresh spinach, roughly chopped
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 25-30 minutes to prepare and cook. You’ll spend time cooking chicken, sautéing mushrooms, making the creamy Asiago sauce, and boiling the gnocchi. It’s pretty quick and perfect for a tasty dinner any night of the week!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook them until they’re golden brown and fully cooked, about 5 to 7 minutes. Once done, take the chicken out of the skillet and set it aside.
2. Sauté the Mushrooms and Garlic:
In the same skillet, add the remaining tablespoon of olive oil or butter if needed. Add the sliced mushrooms and cook until they’re tender and starting to brown, about 4 to 5 minutes. Then stir in the minced garlic and cook for about 30 seconds until it smells delicious.
3. Make the Asiago Cream Sauce:
Pour the chicken broth into the skillet and scrape the bottom to lift up any tasty browned bits. Bring it to a gentle simmer. Now add the heavy cream and grated Asiago cheese. Stir constantly over low heat until the cheese melts and the sauce thickens a little.
4. Cook the Gnocchi:
While the sauce is simmering, cook the gnocchi in boiling salted water following the package directions. Usually, they’re ready when they float to the top. Drain them well.
5. Combine Everything:
Add the cooked chicken, drained gnocchi, and chopped spinach into the creamy sauce. Stir gently to mix everything together. Cook for another 2 to 3 minutes until the spinach wilts and everything is heated through.
6. Season and Serve:
Taste your dish and add more salt or pepper if needed. Serve it right away, garnished with fresh parsley and a crack of black pepper for a fresh, tasty finish.
Can I Use Frozen Chicken in This Recipe?
Yes, just make sure to thaw the chicken completely before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. Pat it dry to get a nice sear when cooking.
Can I Use Store-Bought Gnocchi or Make My Own?
Both work great! Store-bought gnocchi saves time and cooks quickly. If you prefer homemade gnocchi, just cook them the same way until they float to the surface.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to keep the sauce creamy without separating.
Can I Substitute Asiago Cheese?
Absolutely! Parmesan or Pecorino Romano are excellent substitutes that provide a similar salty, nutty flavor. Just use the same amount by weight for best results.
