My daughter recently discovered Chicken Alfredo at a team dinner- and so she is all about trying dishes with cream sauces. I typically go with a tomato based sauce, but decided to give a rich, cream sauce a try for a change. We made this chicken dish with cream sauce and gnocchi- it is hearty comfort food in all caps!
Chicken Gnocchi with Asiago Cheese Sauce
6 chicken thighs (boneless, skinless) (You can sub breasts, if preferred.)
16 oz. pre-made gnocchi (in refrigerated pasta section)
16 oz. baby spinach (coarsely chopped)
chopped fresh parsley to sprinkle on top when ready to serve (use as much or as little as you like)
1/2 cup freshly grated Asiago cheese
1/2 cup half and half
4 TBSP butter (divided)
2 cloves garlic
1 1/2 cup chicken broth- add more if needed
2 TBSP Italian seasoning
salt and pepper to taste
Preheat oven to 400 degrees (F)
Season chicken with salt, pepper, and Italian seasoning.
Cook gnocchi on stovetop according to directions on package.
Melt 1 TBSP of butter in a cast iron skillet over medium heat and add chicken. Cook 2-3 mins. on each side of chicken to sear to a golden brown on the outside. Set chicken aside when seared. You will bake it in the oven in a little while.
Next, add another TBSP of butter to same skillet and add garlic. Cook for 1-2 mins.
Whisk in chicken broth and Italian seasoning and cook while whisking continuously for about 2 mins.
Stir in half and half and cheese- whisk to thicken the sauce.
Add in spinach and stir just to wilt the leaves.
Add chicken and gnocchi back into to cast iron skillet with the sauce and spinach.
Place skillet in oven and bake for 25-30 mins. or until chicken reaches safe internal temperature.
Remove from oven and sprinkle with fresh parsley.
Serve and enjoy!
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