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Asiago Chicken & Gnocchi

Healthy Fact of the Day

Use reduced-fat cream and add extra spinach for a nutrient boost. Gnocchi made with whole wheat or cauliflower can lighten the dish while keeping its hearty texture.
Asiago Chicken & Gnocchi

Asiago Chicken & Gnocchi

Recipe by Daily Disher

Asiago Chicken & Gnocchi is rich, cheesy, and packed with tender chicken and pillowy gnocchi in a silky cream sauce.

Course: MainCuisine: ItalianDifficulty: Medium
0.0 from 0 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

    Ingredients

    • 1 pound chicken breasts

    • 1/4 cup all-purpose flour

    • 2 tablespoons olive oil

    • 1 cup chicken broth

    • 1/2 cup heavy cream

    • 1 cup grated Asiago cheese

    • 1 pound gnocchi

    • 2 cups baby spinach

    • 2 cloves garlic

    • 1/2 teaspoon salt

    • 1/4 teaspoon black pepper

    Directions

    • Season chicken breasts with salt and black pepper. Coat them evenly in flour, shaking off any excess.
    • In a large skillet, heat olive oil over medium heat. Add chicken breasts and cook until golden brown and cooked through.
    • Remove chicken from the skillet and set aside. In the same skillet, add garlic and sauté for about 1 minute.
    • Pour chicken broth into the skillet and bring it to a simmer, scraping the bottom to deglaze the pan.
    • Stir in heavy cream and bring to a gentle boil, then reduce heat to low and add the Asiago cheese gradually.
    • Continue stirring until the cheese has melted, creating a smooth and creamy sauce. Add gnocchi to the skillet.
    • Cook gnocchi in the sauce until they are tender and fully cooked. Stir in baby spinach until wilted.
    • Slice the chicken breasts and return to skillet. Mix everything to coat chicken and gnocchi with the sauce.
    • Serve the Asiago chicken and gnocchi hot, garnished with additional Asiago cheese if desired.

    Nutrition Facts

    • Total number of serves: 4
    • Calories: 250kcal
    • Cholesterol: 0mg
    • Sodium: 620mg
    • Potassium: 400mg
    • Sugar: 8g
    • Protein: 6g
    • Calcium: 60mg
    • Iron: 2mg

    Tender chicken, pillowy gnocchi, and a creamy Asiago sauce come together in this rich, soul-warming dish. Pour a glass of oaked Chardonnay to complement the cheese, a Pinot Bianco for a touch of freshness, or a light red Dolcetto for a unique Italian spin on your wine pairing.


    0.0 from 0 votes

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    Tip of the Day

    “Always let your meat rest before slicing.”

    Whether you're roasting a chicken, grilling steak, or baking pork tenderloin, letting cooked meat rest for 5–10 minutes before slicing allows the juices to redistribute evenly. This simple step keeps your meat juicy and tender, ensuring every bite is flavorful and moist. Bonus: It gives you a moment to plate your sides or garnish for a perfect presentation!

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