Asiago Chicken Gnocchi is a comforting dish that brings together tender pieces of chicken, soft gnocchi, and a creamy Asiago cheese sauce. The gnocchi has this wonderful pillowy texture that pairs perfectly with the cheesy, rich sauce and the savory chicken, making every bite feel like a little hug.
I love making this recipe when I want something that’s both cozy and a bit fancy without too much fuss. The Asiago cheese gives it a nice sharp flavor that sets it apart from your usual creamy dishes. A little tip I’ve found helpful is to cook the gnocchi just until they float — that way they stay nice and soft without getting mushy in the sauce.
Serving this meal with a simple green salad or some steamed veggies makes it feel balanced, and I always like having a crusty piece of bread nearby to scoop up any extra sauce. It’s one of those dishes that’s great for sharing, and I often find friends asking me to make it again — which says a lot, because who turns down cheesy chicken and gnocchi?
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts for lean meat, but thighs work great too if you want juicier bites. You can swap chicken for turkey or even tofu for a vegetarian option.
Asiago Cheese: Asiago adds a slightly sharp and nutty flavor. If you can’t find it, Parmesan or Pecorino Romano make good stand-ins.
Gnocchi: Store-bought potato gnocchi are fine and save time. For a gluten-free option, look for gnocchi made with alternative flours or try gnocchi made from cauliflower.
Spinach: Fresh spinach offers color and mild bitterness that balances the creaminess. You can substitute with kale or Swiss chard but cook a bit longer as they’re tougher.
How Do I Get the Gnocchi Perfectly Cooked Without It Getting Mushy?
Gnocchi cooks quickly and can get mushy if overdone. Here’s how to nail the texture:
- Bring a large pot of salted water to a boil.
- Add gnocchi in batches so they have space to float.
- Wait until they rise to the surface, which usually takes 2–3 minutes.
- As soon as they float, scoop them out with a slotted spoon.
- Drain well and add them to your sauce immediately to avoid sogginess.
Quickly tossing gnocchi in the sauce keeps them soft yet holds their shape. Resist cooking them longer than needed for the best texture.
Equipment You’ll Need
- Large skillet or sauté pan – I use it because it’s big enough to cook the chicken and sauté the garlic easily.
- Pot for boiling gnocchi – helps you cook the gnocchi quickly without making a mess.
- Wooden spoon or spatula – for stirring everything gently without breaking the gnocchi.
- Measuring cups and spoons – to keep your ingredients just right.
- Grater – for shredding Asiago cheese fresh, which adds the best flavor.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or scallops for a seafood twist.
- Add sautéed mushrooms or sun-dried tomatoes to boost flavor and texture.
- Use different cheeses like Parmesan, Pecorino, or Fontina for various cheesy tastes.
- Sprinkle with crushed red pepper flakes or chopped fresh herbs (parsley, thyme) for extra aroma.
How to Make Asiago Chicken Gnocchi
Ingredients You’ll Need:
For the Chicken & Sauce:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Asiago cheese
- ¼ teaspoon crushed red pepper flakes (optional)
For the Gnocchi & Greens:
- 1 package (16 ounces) potato gnocchi
- 2 cups fresh spinach, roughly chopped
- Fresh basil, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15 minutes to cook. In less than 30 minutes, you’ll have a comforting meal ready to enjoy.
Step-by-Step Instructions:
1. Cook the Chicken:
Season your chicken pieces with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes, turning occasionally, until browned and cooked through. Remove the chicken from the pan and set it aside.
2. Make the Creamy Asiago Sauce:
In the same skillet, add the minced garlic and cook for about 30 seconds until you can smell the aroma. Pour in the heavy cream, chicken broth, and optional red pepper flakes, stirring gently and bringing the mixture to a gentle simmer. Mix in the grated Asiago cheese until it melts and the sauce becomes slightly thickened.
3. Prepare the Gnocchi and Finish the Dish:
While the sauce simmers, cook the gnocchi according to the package directions—usually by boiling until they float to the surface (around 2-3 minutes). Drain the gnocchi well and add them to the sauce. Stir in the chopped spinach and let it wilt for a minute. Return the chicken to the pan and gently combine everything, heating through for another 1-2 minutes.
4. Serve and Garnish:
Sprinkle chopped fresh basil on top and add extra black pepper if you like. Serve your Asiago Chicken Gnocchi hot and enjoy the creamy, cheesy goodness!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw the chicken completely in the refrigerator overnight before cooking. Pat it dry to remove any excess moisture for better browning.
Can I Substitute Asiago Cheese with Another Cheese?
Absolutely! Parmesan or Pecorino Romano are great alternatives that will keep the cheesy, savory flavor you want. Just use the same amount and grate it fresh for the best melt.
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, adding a splash of cream or broth if the sauce thickens too much.
Can I Make This Dish Ahead of Time?
Yes! Cook the chicken, gnocchi, and sauce separately and combine them when you’re ready to serve. This helps keep the gnocchi from getting mushy before mealtime.
