Creamy Lemon Parmesan Chicken Gnocchi
A comforting dish featuring pillowy gnocchi in a silky lemony-Parmesan sauce with tender chicken, perfect for spring and summer dinners.
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.
Notes
Refrigerate leftovers for 3–4 days and reheat with a splash of liquid. Not ideal for freezing as gnocchi can become mushy.