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One Pan Creamy Sun-Dried Tomato Chicken Gnocchi served in a bowl, garnished with fresh herbs.

Creamy Sun-Dried Tomato Chicken Gnocchi

A cozy, flavorful one-pan dinner featuring tender chicken, creamy sun-dried tomato sauce, and delicious gnocchi.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 580
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast or thighs, diced Can substitute with rotisserie chicken
  • 2 cups gnocchi Shelf stable potato gnocchi is preferred
  • 1 cup sun-dried tomatoes, chopped Preferably jarred in oil for best flavor
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream or dairy-free cream Use coconut milk or oat-based cream for dairy-free option
Seasoning
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt Adjust to taste
  • 1/2 teaspoon black pepper Adjust to taste
  • 1/4 teaspoon red pepper flakes Optional for heat
Optional Garnishes
  • 1/4 cup Parmesan cheese, grated For serving, omit for dairy-free
  • 1/4 cup fresh basil, chopped For serving

Method
 

Preparation
  1. Heat a large skillet over medium heat and add the diced chicken. Cook until golden brown, about 5-7 minutes.
  2. Add minced garlic and sun-dried tomatoes, cooking for another 2 minutes until fragrant.
Cooking
  1. Pour in the chicken broth and bring to a simmer.
  2. Stir in the gnocchi and Italian seasoning. Let it cook for about 5-7 minutes until the gnocchi are tender.
  3. Add the cream and stir until combined, cooking for an additional 2-3 minutes until the sauce thickens.
  4. Season with salt, pepper, and red pepper flakes to taste.
Serving
  1. Serve warm, garnished with Parmesan cheese and fresh basil if desired.

Notes

This dish can be made dairy-free by using the appropriate swaps. Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of liquid to loosen the sauce.