Creamy Pesto Baked Gnocchi & Chicken Skillet is the ultimate comfort food that combines tender chicken, pillowy gnocchi, and vibrant pesto in a rich, creamy sauce, all baked together until golden and bubbly. This one-pan wonder features juicy chicken pieces nestled among soft potato gnocchi, all coated in a luscious cream sauce infused with basil pesto and topped with melted mozzarella cheese. The beauty of this dish lies in its simplicity and the fact that everything cooks together in one skillet, from stovetop to oven, making cleanup a breeze. Perfect for busy weeknights when you want something impressive yet easy, or for casual entertaining when you need a crowd-pleaser, this baked gnocchi delivers restaurant-quality flavor with minimal effort. It’s the kind of meal that makes everyone ask for seconds.
Serving Quantity: 6 servings
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 1 and a half pounds boneless skinless chicken breasts (cut into bite-sized pieces)
- 1 pound fresh or shelf-stable gnocchi
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 cup heavy cream
- Half cup chicken broth
- Half cup basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes (halved)
- 2 cups fresh spinach (roughly chopped)
- 1 and a half cups shredded mozzarella cheese
- Half cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- Half teaspoon black pepper
- Quarter teaspoon red pepper flakes (optional)
- Fresh basil leaves (for garnish)
- Extra parmesan (for serving)
Nutrition Information (Per Serving):
- Calories: 585
- Protein: 38g
- Carbohydrates: 38g
- Fat: 32g
- Sugar: 4g
- Sodium: 945mg
- Fiber: 3g
- Cholesterol: 135mg
- Calcium: 385mg
- Iron: 3mg
1. Prepare the Chicken
Cut the chicken breasts into bite-sized pieces, about one to one and a half inches. Try to keep them uniform in size so they cook evenly. Pat the chicken pieces dry with paper towels, which helps them brown better. Season the chicken generously on all sides with salt, black pepper, and Italian seasoning. Make sure every piece is well coated with the seasonings. Having the chicken prepared and seasoned before you start cooking makes the process much smoother and ensures you don’t overcook anything while multitasking.
2. Brown the Chicken
Preheat your oven to 400 degrees Fahrenheit. Heat two tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Cast iron or stainless steel skillets work beautifully for this recipe. Once the oil is shimmering and hot, add the seasoned chicken pieces in a single layer. Don’t overcrowd the pan or the chicken will steam instead of brown. Cook for 4 to 5 minutes without moving the pieces, allowing them to develop a golden crust on one side. Flip and cook for another 3 to 4 minutes until the chicken is mostly cooked through but still slightly pink in the center. It will finish cooking in the oven. Transfer the chicken to a plate and set aside.
3. Sauté Garlic and Build the Sauce
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the minced garlic and cook for about one minute, stirring constantly until fragrant but not browned. Burnt garlic tastes bitter, so watch it carefully. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. These flavorful bits will dissolve into the sauce and add depth. Let the broth simmer for one minute to reduce slightly. Add the heavy cream and basil pesto, whisking everything together until smooth and well combined. The sauce should be creamy and pale green from the pesto.
4. Add Gnocchi and Vegetables
Add the gnocchi directly to the creamy pesto sauce in the skillet. If using shelf-stable gnocchi, you don’t need to boil them first as they’ll cook perfectly in the sauce. If using fresh gnocchi from the refrigerated section, you can add them directly as well. Stir gently to coat all the gnocchi with the sauce. Add the halved cherry tomatoes and chopped spinach, stirring until the spinach begins to wilt, which takes about 2 minutes. The tomatoes will soften and release their juices during baking, adding bursts of bright flavor. Season with additional salt, pepper, and red pepper flakes if using.
5. Combine Chicken and Add Cheese
Return the browned chicken pieces to the skillet, along with any juices that accumulated on the plate. Nestle the chicken among the gnocchi, distributing everything evenly throughout the pan. Stir gently to combine, making sure the gnocchi and chicken are well coated with the creamy pesto sauce. Sprinkle the grated parmesan cheese evenly over the top, followed by the shredded mozzarella cheese. The cheese will melt and become golden and bubbly in the oven, creating an irresistible topping.
6. Bake Until Golden and Bubbly
Transfer the skillet to your preheated oven. Bake uncovered for 15 to 18 minutes until the cheese is melted, golden, and bubbling around the edges. The gnocchi should be tender when pierced with a fork, and the chicken should reach an internal temperature of 165 degrees Fahrenheit. If you want extra browning on the cheese, turn on the broiler for the last 2 to 3 minutes, watching carefully to prevent burning. The top should be gorgeously golden with some crispy, caramelized spots on the cheese.
7. Rest and Serve
Remove the skillet from the oven using oven mitts, remembering that the handle will be extremely hot. Let the dish rest for 5 minutes before serving. This allows the sauce to thicken slightly and makes serving easier. The dish will be incredibly hot straight from the oven, so the resting time also prevents anyone from burning their mouth. Garnish with fresh basil leaves torn into pieces and an extra sprinkle of grated parmesan cheese. Serve directly from the skillet for a rustic, family-style presentation, or plate individual portions. A simple side salad and crusty bread complete the meal perfectly.
Tips for Perfect Creamy Pesto Baked Gnocchi & Chicken
Use an oven-safe skillet for this recipe. Cast iron, stainless steel, or oven-safe nonstick all work well. If your skillet isn’t oven-safe, transfer everything to a baking dish before adding cheese and baking.
Don’t overcook the chicken during browning. It should be about 80 percent cooked through since it finishes in the oven. Overcooked chicken at this stage will be dry and tough after baking.
Fresh gnocchi from the refrigerated section has the best texture, but shelf-stable vacuum-packed gnocchi works perfectly and is more convenient. Frozen gnocchi should be thawed first.
Make your own pesto if you have time for fresher, more vibrant flavor. Store-bought pesto is convenient and tastes great, but homemade takes this dish to the next level.
Sun-dried tomatoes can replace or supplement the cherry tomatoes for more intense tomato flavor. Chop them and add with the cherry tomatoes.
For extra vegetables, add sliced mushrooms, diced zucchini, or artichoke hearts. Sauté them with the garlic before adding the liquid ingredients.
Chicken thighs can replace chicken breasts for more flavor and moisture. They’re more forgiving and won’t dry out as easily. Use boneless, skinless thighs cut into pieces.
The sauce will seem thin before baking but thickens as it cooks in the oven and the gnocchi absorbs some liquid. Don’t worry if it looks soupy in the skillet.
Use whole milk instead of heavy cream for a lighter version. The sauce will be thinner but still delicious. You can also use half and half as a compromise.
This dish reheats beautifully. Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire dish in a 350-degree oven.
Add crispy bacon or pancetta crumbled over the top before baking for smoky, salty richness that complements the creamy pesto beautifully.
Fresh mozzarella torn into pieces instead of shredded cheese creates beautiful melted pools on top. It’s more luxurious but releases more moisture.
For a crispy breadcrumb topping, mix panko breadcrumbs with melted butter and parmesan, then sprinkle over the cheese before baking.
This recipe easily doubles for a crowd. Use a larger skillet or baking dish and add 5 to 10 minutes to the baking time.
Serve with garlic bread to soak up the creamy sauce. The combination is absolutely divine and makes the meal feel even more special.
For meal prep, assemble everything except the cheese. Cover and refrigerate for up to 24 hours. Add cheese and bake when ready, adding 5 extra minutes for the cold start.
Substitute the pesto with sun-dried tomato pesto for a different flavor profile that’s equally delicious and creates a beautiful red sauce.
Add a squeeze of fresh lemon juice over the finished dish before serving. The brightness cuts through the richness and makes all the flavors pop.
Use different cheese combinations like fontina, provolone, or gruyere for varied flavor. All melt beautifully and complement the pesto.
This dish is naturally impressive enough for company but easy enough for a Tuesday night dinner. It’s a perfect go-to recipe that never fails to please.
