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Creamy lemon parmesan chicken gnocchi served with herbs and garnish

Creamy Lemon Parmesan Chicken Gnocchi

A warm bowl of creamy pasta, featuring tangy lemon, nutty Parmesan, pillowy gnocchi, and juicy chicken, creates a delightful balance of comfort and freshness.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 1 pound gnocchi Store-bought saves time; for a richer texture, pan-fry in butter.
  • 1 pound boneless, skinless chicken breasts Can substitute with chicken thighs for more flavor.
Sauce Ingredients
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced Add more for a garlicky flavor.
  • 1 cup heavy cream Can substitute with half-and-half or a mix of Greek yogurt and milk.
  • 1 cup grated Parmesan cheese Freshly grated for best melting and flavor.
  • 1 unit lemon, zest and juice Use Meyer lemon for a sweeter note.
  • to taste salt and pepper Adjust according to preference.
  • for garnish fresh parsley

Method
 

Cooking Gnocchi
  1. Cook the gnocchi according to package instructions; drain and set aside.
  2. Tip: Fresh gnocchi cooks quickly — once they float to the surface, give them 30–60 seconds more, then drain. Toss briefly with olive oil or pan-fry in butter for added texture.
Cooking Chicken
  1. In a large skillet, heat olive oil over medium heat.
  2. Season chicken breasts with salt and pepper and cook until golden and fully cooked, about 6–7 minutes per side.
  3. Tip: Use a meat thermometer to check for 165°F (74°C). Pound thick chicken for uniform cooking.
  4. Remove chicken from skillet and let rest for a few minutes before slicing.
Making the Sauce
  1. In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
  2. Tip: Watch garlic closely to avoid burning. Add olive oil if the pan seems dry.
  3. Pour in heavy cream, bring to a simmer, then add Parmesan cheese, lemon zest, and juice. Stir until melted and thickened.
  4. Tip: Grate Parmesan fresh and add gradually. Thin with pasta water or stock if too thick.
Combining Ingredients
  1. Add cooked gnocchi and sliced chicken to the skillet, tossing to coat in sauce.
  2. Tip: Fold gently to keep gnocchi intact. Finish with a squeeze of lemon and adjust seasoning.
  3. Garnish with fresh parsley and serve.

Notes

Refrigerate leftovers for up to 3-4 days. Freeze in shallow containers for up to 2 months. For make-ahead, prepare chicken and gnocchi in advance and cook sauce just before serving.