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Creamy Pesto Chicken Gnocchi

10 Minutes + 15 minutes Cooking



This creamy pesto chicken gnocchi recipe makes a fantastic main course. It’s easy (made in one pan) and takes only 20 minutes! This one-pan marvel is your ticket to a cozy, weeknight feast.



Adjust Servings
450 grams chicken breasts
2 tablespoons olive oil
1 1/2 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
5 garlic cloves
1 medium zucchini
250 ml heavy cream
100 grams parmesan cheese
2 tablespoons sun-dried tomato pesto
500 grams fresh gnocchi
Nutritional Information
791 Calories
47 g Fat
35 g Protein
57 g Carbs
6 g Sugars


Start with the Chicken
Start by prepping your chicken. Pat the chicken breasts dry and season them generously with the dried thyme, smoked paprika, salt, and black pepper. Ensure each piece is well-coated for maximum flavor.
Heat the olive oil in a large pan over medium heat. When it’s shimmering, add the chicken breasts and sear them until they're golden brown and cooked through, which should take about 5-6 minutes per side depending on thickness. Once done, transfer the chicken to a plate and let it rest - it’s done its part for now.
Mark as complete
Cook the Sauce
To the same pan, add a splash of water to deglaze it. This helps lift those tasty, caramelized bits stuck to the bottom of the pan, which are full of flavor. Add your minced garlic and sliced zucchini into the pan, stir them around, and cook until the zucchini is tender and the garlic is wonderfully fragrant.
Pour in the heavy cream, followed by the Parmesan cheese. Stir until the cheese melts into the cream, forming a thick sauce. Bring your fresh gnocchi to the party by adding them directly into the sauce. Cook them for about 5 minutes, until they become tender and have soaked up some of that creamy sauce. To this, add the sun-dried tomato pesto and stir well. Add the chicken back to the pan and finish with an extra sprinkle of Parmesan and fresh basil if you have it. Enjoy!
Mark as complete
Deglazing the Pan - this step is crucial for infusing your dish with flavor. Those browned bits at the bottom of the pan after cooking the chicken are a gold mine of taste, so don't skip this part!
Adding the gnocchi directly to the pan allows it to soak up the sauce and flavors. If you prefer, you can also boil the gnocchi separately according to the package instructions and then add it to the sauce.
The cooking time for the chicken will depend on the thickness of the breasts. If you're unsure, use a meat thermometer - it should read 74°C when the chicken is fully cooked.
For Vegetarian option, substitute the chicken with tofu or any meat substitute.
Leftovers should be stored in an airtight container in the refrigerator and consumed within 3-4 days.


  • Knut Dagfinn

    Loved it! 🙂

  • Warda

    This was another winner, although the gnocchi is a bit filling, I might substitute it with pasta, but this recipe was soooooooo fabulous! I love ALL your One Pan recipes and can’t wait to try more of them! The ingredients are also stuff that I would have in the pantry so it makes cooking very easy.

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