Creamy Lemon Parmesan Chicken Gnocchi
There’s something instantly comforting about a bowl of pillowy gnocchi wrapped in a silky lemony-Parmesan sauce — especially when tender pieces of chicken are tossed in. Creamy Lemon Parmesan Chicken Gnocchi is a seasonal favorite that brightens up cool evenings with citrus notes while still delivering the cozy richness we crave. This recipe highlights simple, fresh ingredients like lemon, Parmesan, and juicy chicken breast, making it perfect for spring and early summer dinners when citrus is at its fragrant best. If you enjoy hearty weeknight meals with a bright twist, this dish is worth trying — and it pairs beautifully with lighter sides like greens or roasted vegetables. For another cozy gnocchi twist, check out this savory bacon-cheddar gnocchi soup for inspiration: bacon cheddar gnocchi soup.
Ingredients & Equipment
Ingredients
- 1 pound gnocchi
- 1 pound chicken breast, diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Juice and zest of 1 lemon
- Salt and pepper, to taste
- Fresh parsley, for garnish
Notes
- Use store-bought gnocchi for speed or homemade if you want a from-scratch take. Either works well with this lemon-Parmesan sauce.
- Freshly grated Parmesan gives the creamiest, most flavorful result; pre-grated can be used in a pinch but may not melt as smoothly.
- If you prefer more citrus brightness, add an extra teaspoon of lemon zest or a splash more juice right before serving.
Equipment
- Large pot for boiling gnocchi
- Large skillet or sauté pan (12-inch works well)
- Wooden spoon or silicone spatula
- Microplane or fine grater for lemon zest
- Tongs for tossing gnocchi in the sauce
- Optional helpful tools: instant-read thermometer (to check chicken doneness), a blender or immersion blender (if you prefer an extra-smooth sauce), and a rimmed baking sheet (if you roast the chicken instead of searing)
For another bright, lemon-forward soup idea that complements this flavor profile, consider making our easy lemon chicken orzo soup: easy lemon chicken orzo soup.
Step-by-Step Instructions (with tips)
- Cook the gnocchi according to package instructions. Drain and set aside.
- Tip: Fresh gnocchi typically cooks quickly — it’s done when it floats. To avoid it getting gummy, transfer directly from the pot to a colander and briefly rinse with warm water if needed.
- In a large skillet, heat olive oil over medium heat. Add diced chicken and season with salt and pepper. Cook until golden brown.
- Tip: Don’t crowd the pan — if the chicken pieces are too close together they’ll steam instead of sear. Cook in batches if necessary for a lovely browned exterior.
- Add minced garlic and sauté for 1 minute.
- Tip: Watch garlic closely; it browns fast and can turn bitter. Stir constantly and remove from heat briefly if it browns too quickly.
- Pour in the heavy cream, stirring until combined.
- Tip: Warm the cream slightly before adding if your pan is hot to prevent curdling. Simmer gently, not at a full boil.
- Add Parmesan cheese, lemon juice, and zest, continuing to stir until the sauce thickens.
- Tip: Add Parmesan in small batches and stir until melted for the smoothest sauce. If the sauce becomes too thick, thin it with a tablespoon or two of reserved gnocchi cooking water.
- Incorporate the cooked gnocchi into the sauce, tossing to coat.
- Tip: Use tongs to gently toss so the gnocchi don’t break apart. If you want more texture, quickly pan-fry the cooked gnocchi for 2–3 minutes in a little olive oil until slightly crisp before adding to the sauce.
- Serve garnished with fresh parsley.
- Tip: A final drizzle of extra-virgin olive oil or an extra sprinkle of lemon zest brightens the dish before serving.
Variations and flavor suggestions
- Roasting vs searing chicken: Roast 1-inch chicken cubes at 425°F (220°C) on a baking sheet for 12–15 minutes for hands-off cooking and slightly deeper flavor; searing gives faster browning and fond for the sauce.
- Swap proteins: Use diced rotisserie chicken, shredded leftover roasted chicken, or crisped pancetta for a salty, smoky twist.
- Add vegetables: Bright peas, sautéed spinach, roasted cherry tomatoes, or sautéed mushrooms all pair beautifully — stir them in at the end to warm through.
- Lighter version: Substitute half-and-half for heavy cream and increase the Parmesan slightly to keep richness; note the sauce will be thinner.
- Herb pairing: Fresh basil or thyme can be stirred in at the end for added complexity.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days. The gnocchi will absorb sauce and may soften over time; gently reheat with a splash of cream, milk, or water to revive the sauce.
- Portioning: Divide into individual portions before refrigerating for easy reheating and portion control.
Freezing
- Not ideal: Gnocchi’s texture changes when frozen then thawed; it can become slightly mushy. If you plan to freeze, freeze the sauce and cooked chicken separately (in labeled freezer-safe containers) for up to 2 months, and store cooked gnocchi for up to 1 month.
- Best approach: Freeze the heavy cream-Parmesan sauce without the lemon zest (add zest fresh when reheating) and add fresh gnocchi when you thaw and reheat for the best texture.
Make-ahead
- Prep chicken and sauce: Cook chicken and make the cream sauce up to 24 hours ahead, cool, and refrigerate. When ready to serve, cook gnocchi fresh and combine, warming gently and stirring in lemon zest and parsley at the end.
- Zest and juice lemons ahead of time and store separately in airtight containers (zest remains bright for a day or two; juice can be refrigerated for several days).
Reheating tips
- Stove top: Reheat gently over low-medium heat, adding small amounts of liquid (milk, broth, or cream) to loosen the sauce. Stir frequently to prevent sticking.
- Microwave: Use 50–70% power in 30–45 second bursts, stirring between intervals and adding a splash of liquid to maintain creaminess.
How to Use / Serve This Dish
Serving ideas
- Light sides: A crisp green salad with lemon vinaigrette or arugula with shaved Parmesan keeps the meal fresh.
- Vegetables: Roasted asparagus, steamed green beans, or sautéed broccolini make for seasonal sides that complement the lemon notes.
- Bread: Serve with crusty bread or garlic focaccia to mop up the luscious sauce.
- Wine pairings: A crisp Sauvignon Blanc, Pinot Grigio, or a light Chardonnay balances the cream and lemon.
- For gatherings: Turn this into a buffet-style main by keeping the sauce warm in a shallow casserole dish and letting guests spoon it over gnocchi or a bed of wilted greens.
Creative variations
- Make it a one-pan meal by adding halved baby potatoes or broccoli florets to the chicken while it cooks, adjusting cook time until vegetables are tender.
- For a vegetarian twist, swap chicken for chickpeas or extra mushrooms and sauté until caramelized, then proceed with the sauce.
- Add heat with red pepper flakes or a drizzle of chili oil for a subtle spicy lift.
For another cozy, creamy, and shareable chicken dip-style crowd-pleaser, you might enjoy this spicy game-day favorite: buffalo chicken dip.
Frequently Asked Questions
Q: Can I use frozen gnocchi?
A: Yes. Cook frozen gnocchi according to package instructions (usually boiling until they float) and proceed with the recipe. Be gentle when tossing to avoid breaking the gnocchi.
Q: What can I substitute for heavy cream?
A: For a lighter sauce, use half-and-half or a mix of milk and a small amount of flour to thicken (about 1 tablespoon flour per cup of milk). For dairy-free options, try full-fat coconut milk (will add a subtle coconut note) plus extra Parmesan alternative if needed.
Q: How long does leftover Creamy Lemon Parmesan Chicken Gnocchi last?
A: Refrigerated leftovers are best eaten within 3–4 days. The texture of gnocchi softens with time, so refresh with a splash of cream or broth when reheating.
Q: Is there a gluten-free option?
A: Yes — use gluten-free gnocchi (many brands offer potato-based gluten-free gnocchi) and confirm your Parmesan is gluten-free. If making gnocchi from scratch, use gluten-free flour blends suitable for gnocchi dough.
Conclusion
Creamy Lemon Parmesan Chicken Gnocchi is the kind of dish that feels both indulgent and bright — perfect for seasons when you want comfort without heaviness. The lemon cuts through the creaminess, Parmesan adds savory depth, and tender chicken rounds everything out into a satisfying meal that’s perfect for weeknights, dinner parties, or cozy weekend cooking. If you’re inspired to experiment with citrus in creamy pastas and gnocchi, these resources offer helpful variations and additional ideas: see this lovely take at Lemon Chicken Gnocchi from Salt & Lavender, a one-pan version at Easy One-Pan Creamy Lemon & Garlic Chicken Gnocchi from Cooking in My Genes, and another nourishing approach at Creamy Lemon Chicken Gnocchi from Prevention RD. I hope this recipe becomes a new seasonal favorite in your kitchen — if you make it, share a photo or tag a friend who would love this bright, creamy comfort.
Creamy Lemon Parmesan Chicken Gnocchi
Ingredients
Main ingredients
- 1 pound gnocchi Use store-bought for speed or homemade for a from-scratch take.
- 1 pound chicken breast, diced Can swap with rotisserie chicken or pancetta for a twist.
- 2 tablespoons olive oil For sautéing chicken.
- 2 cloves garlic, minced Watch closely to prevent bitterness.
- 1 cup heavy cream Can substitute with half-and-half for a lighter sauce.
- 1 cup grated Parmesan cheese Freshly grated gives the best result.
- 1 each Juice and zest of 1 lemon Add more zest or juice for extra brightness.
- Salt and pepper, to taste Essential for seasoning.
- Fresh parsley for garnish Fresh parsley, for garnish Adds a nice touch of color and flavor.
Instructions
Preparation
- Cook the gnocchi according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced chicken and season with salt and pepper. Cook until golden brown.
- Add minced garlic and sauté for 1 minute.
- Pour in the heavy cream, stirring until combined and warm, simmering gently.
- Add Parmesan cheese, lemon juice, and zest, stirring until the sauce thickens.
- Incorporate the cooked gnocchi into the sauce, tossing to coat.
- Serve garnished with fresh parsley.
