Creamy Sun-Dried Tomato, Chicken, & Gnocchi is a restaurant-quality dish that brings together tender chicken, pillowy gnocchi, and intensely flavored sun-dried tomatoes in a luscious cream sauce. This one-pan wonder features juicy chicken pieces and soft potato gnocchi swimming in a creamy sauce infused with garlic, Italian herbs, and the concentrated sweetness of sun-dried tomatoes. The dish is enriched with parmesan cheese and fresh spinach for color and nutrition, creating layers of flavor and texture in every bite. Perfect for busy weeknights when you want something impressive yet easy, or for casual entertaining when you need a crowd-pleaser, this recipe delivers maximum flavor with minimal cleanup. It’s the kind of comforting Italian-inspired meal that makes everyone feel special without requiring hours in the kitchen.
Serving Quantity: 6 servings
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 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 tablespoons butter
- 1 small onion (diced)
- 5 cloves garlic (minced)
- 1 cup sun-dried tomatoes in oil (drained and chopped)
- 1 and a half cups heavy cream
- 1 cup chicken broth
- 1 cup grated parmesan cheese
- 3 cups fresh spinach (roughly chopped)
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- Half teaspoon black pepper
- Quarter teaspoon red pepper flakes (optional)
- Fresh basil (chopped, for garnish)
- Extra parmesan (for serving)
Nutrition Information (Per Serving):
- Calories: 625
- Protein: 38g
- Carbohydrates: 42g
- Fat: 35g
- Sugar: 5g
- Sodium: 965mg
- Fiber: 4g
- Cholesterol: 155mg
- Calcium: 325mg
- Iron: 3mg
1. Prepare and Season the Chicken
Cut the chicken breasts into bite-sized pieces, about one to one and a half inches. Keeping them uniform ensures even cooking. Pat the chicken pieces completely dry with paper towels, which helps them brown better and prevents steaming. Season the chicken generously on all sides with salt, black pepper, paprika, and one teaspoon of Italian seasoning. Toss to coat evenly. Make sure every piece is well seasoned. Having the chicken prepared and seasoned before you start cooking makes the process smooth and prevents overcooking while you multitask.
2. Sear the Chicken
Heat two tablespoons of olive oil in a large, deep skillet or wide pan over medium-high heat. 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. Work in batches if necessary. Cook for 4 to 5 minutes without moving the pieces, allowing them to develop a golden crust on the bottom. Flip and cook for another 3 to 4 minutes until mostly cooked through but still slightly pink in the center. The chicken will finish cooking in the sauce. Transfer the seared chicken to a plate and set aside.
3. Sauté Aromatics and Sun-Dried Tomatoes
Reduce the heat to medium and add the remaining tablespoon of olive oil and two tablespoons of butter to the same skillet. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent. The onion should be tender and starting to turn golden. Add the minced garlic and chopped sun-dried tomatoes. Cook for 2 minutes, stirring frequently, until the garlic is fragrant and the sun-dried tomatoes release their oils. The sun-dried tomatoes add intense, concentrated tomato flavor and a touch of sweetness that defines this dish.
4. Create the Creamy Sauce Base
Add the chicken broth to the skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan. These flavorful bits dissolve into the sauce and add depth. Let the broth simmer for 2 minutes to reduce slightly. Add the heavy cream, remaining two tablespoons of butter, remaining teaspoon of Italian seasoning, and red pepper flakes if using. Whisk everything together until smooth and well combined. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let it simmer for 3 to 4 minutes until the sauce thickens slightly.
5. Add Gnocchi and Parmesan
Add the gnocchi directly to the creamy sauce. 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, add them directly as well. Stir gently to coat all the gnocchi with the sauce. Sprinkle the grated parmesan cheese over the top and stir until it melts completely into the sauce, making it even creamier and adding a wonderful nutty, salty flavor. Let the gnocchi simmer in the sauce for 3 to 4 minutes, stirring occasionally, until they’re tender and cooked through.
6. Add Chicken and Spinach
Return the seared 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. Add the chopped fresh spinach and stir gently until it wilts into the sauce, which takes about 2 minutes. The spinach adds color, nutrition, and a subtle earthy flavor that balances the richness. The chicken will finish cooking through in the hot sauce. Make sure the chicken reaches an internal temperature of 165 degrees Fahrenheit.
7. Adjust Seasoning and Serve
Taste the dish and adjust the seasonings as needed. You might want more salt, pepper, or a squeeze of lemon juice for brightness. The sauce should be creamy, rich, and well-balanced with the sun-dried tomato flavor coming through. If the sauce seems too thick, add a splash of chicken broth or pasta water to thin it to your desired consistency. If it’s too thin, let it simmer uncovered for another minute or two. Transfer to a serving dish or serve directly from the skillet. Garnish generously with fresh chopped basil and extra grated parmesan cheese. Serve hot with crusty bread for soaking up the incredible sauce.
Tips for Perfect Creamy Sun-Dried Tomato, Chicken, & Gnocchi
Use sun-dried tomatoes packed in oil rather than dried ones. They’re softer, more flavorful, and add richness to the sauce. Drain them well but reserve the oil for cooking.
Don’t overcook the chicken during the initial searing. It should be about 80 percent cooked through since it finishes in the sauce. Overcooked chicken at this stage will be dry and tough.
Fresh gnocchi from the refrigerated section has the best texture, but shelf-stable vacuum-packed gnocchi is convenient and works perfectly. Frozen gnocchi should be thawed first.
The sauce will seem thin before adding the parmesan but thickens beautifully as the cheese melts and the gnocchi releases starch. Don’t worry if it looks soupy initially.
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.
For extra vegetables, add sliced mushrooms, diced bell peppers, or artichoke hearts. Sauté them with the onions before adding other ingredients.
Make this dish lighter by using half and half instead of heavy cream. The sauce will be thinner but still delicious. You can also use milk thickened with a tablespoon of cornstarch.
The dish reheats beautifully. Store leftovers covered in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to restore consistency.
Add crispy bacon or pancetta crumbled over the top for smoky richness. Cook it first and use the rendered fat to sear the chicken.
Fresh mozzarella torn into pieces can be added along with the parmesan for extra melty, stretchy cheese that creates beautiful pulls when serving.
For a lighter version, use zucchini noodles or cauliflower gnocchi instead of potato gnocchi. Adjust cooking time as these alternatives cook faster.
Sun-dried tomato pesto can intensify the flavor. Stir in a tablespoon or two along with the chopped sun-dried tomatoes for extra depth.
This dish is naturally impressive enough for company but easy enough for a Tuesday night. It looks and tastes like you spent hours cooking.
Serve with a simple side salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or crusty Italian bread is essential for sauce soaking.
White wine can replace some of the chicken broth for extra flavor complexity. Use half a cup of dry white wine and reduce before adding the cream.
For meal prep, cook everything except adding the spinach and final seasoning. Store and reheat gently, adding fresh spinach just before serving.
Fresh basil makes a huge difference in the final dish. The bright, herbal notes balance the rich, creamy sauce beautifully. Add it at the very end.
Different pasta shapes work if you don’t have gnocchi. Try penne, rigatoni, or tortellini. Boil them separately according to package directions before adding to the sauce.
Add a squeeze of fresh lemon juice at the end to brighten all the flavors and cut through the richness of the cream sauce.
This recipe easily doubles for a crowd. Use a larger skillet or divide between two pans. It’s perfect for potlucks and always gets rave reviews.
