Some recipes feel like a warm sweater on a rainy day, and this Asiago Chicken Gnocchi Spinach dish does exactly that. I grew up with dinners that hugged you from the inside — bubbling pasta, golden cheese, the smell of garlic toasted in butter — and this recipe hits that cozy spot every time. It’s creamy, bright with lemon and spinach, and the Asiago lends a nutty, tangy edge that makes the whole skillet sing. I make this on nights when I want something fancy without the fuss, and the house fills with that mouthwatering, can’t-wait-to-eat aroma in under an hour.
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Why This Recipe is Awesome
This dish combines pillowy store-bought gnocchi with juicy seared chicken and a silky, cheesy sauce that clings to every bite. It tastes indulgent but comes together fast, so you get restaurant vibes on a weeknight. The texture contrast — crisped chicken edges, soft gnocchi, wilted glossy spinach — keeps every forkful exciting. And honestly, who doesn’t love cheese that melts into creamy ribbons? It’s comfort food with a tiny kick of elegance.
Ingredients
For the Main Dish:
- 1 lb store-bought potato gnocchi
- 1 lb boneless skinless chicken breasts (about 2 medium)
- 1 cup grated Asiago cheese (preferably aged)
- 4 cups fresh spinach (about 4 oz)
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped (about 1 cup)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1 tbsp lemon juice (about half a lemon)
- 1/2 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
For the Sauce / Garnish (if applicable):
- Extra grated Asiago for serving (about 1/4 cup)
- Fresh lemon zest (optional)
How I Make It
Step 1:
Pat the chicken dry and season generously with salt and pepper. Heat a large skillet over medium-high and add 1 tbsp olive oil. When the oil shimmers, lay the chicken in and let it sear without moving for 4–5 minutes until it develops a deep golden crust — you’ll hear that proud sizzle and smell the caramelizing edges. Flip and cook another 4 minutes until cooked through. Transfer to a plate and slice into bite-sized pieces. Tip: don’t crowd the pan; crowded chicken steams instead of browns.
Step 2:
In the same skillet, reduce heat to medium and add 2 tbsp butter. Toss in the chopped onion and a pinch of salt. Cook until the onion turns translucent and edges turn slightly golden, about 3–4 minutes. Add the minced garlic and red pepper flakes and cook for another 30 seconds until fragrant — that warm garlic aroma will make you smile.
Step 3:
Add the gnocchi directly to the skillet and stir to coat in butter and onions. Pour in 1 cup chicken broth, scraping up any browned bits from the pan — those bits hold big flavor. Bring to a simmer and let gnocchi cook, stirring occasionally, for 5–7 minutes until they puff and become tender. If your gnocchi package instructs boiling first, follow package directions; I often toss uncooked in the skillet and finish in the broth for extra flavor.
Step 4:
Lower the heat and stir in 1/2 cup heavy cream and 1 cup grated Asiago until the sauce becomes glossy and thick. Add the sliced chicken back in and fold in the 4 cups spinach. The spinach will wilt quickly — watch it go from bright green to deep emerald in seconds. Squeeze in 1 tbsp lemon juice to brighten the whole pan. Taste and adjust salt and pepper. If the sauce gets too thick, add a splash more broth.
Step 5:
Turn off the heat and let the dish rest for a minute so the sauce settles. Sprinkle with extra grated Asiago and chopped parsley. Serve hot — the cheese should form glossy ribbons and the gnocchi should feel pillowy with a slight chew. Hear the fork scrape? That’s dinner calling. Pro tip: a quick grating of lemon zest over the top adds a fragrant lift.
Pro Tips
- For best sear, heat the pan until oil shimmers and don’t move the chicken for the first few minutes; the crust rewards patience.
- If you prefer a lighter sauce, swap half the heavy cream for extra broth or use Greek yogurt stirred in off-heat (prevents splitting).
- Grate your Asiago fresh — pre-grated cheese sometimes contains anti-caking agents that affect melt.
- Want crispier gnocchi? Pan-fry boiled gnocchi in butter for 2 minutes per side before adding the sauce.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap chicken for firm tofu (press and cube) to make a vegetarian version — pan-sear until golden for texture changes.
- Use Greek yogurt (¼ cup) mixed with a splash of milk instead of heavy cream to reduce fat — stir in off the heat.
- Replace gnocchi with gluten-free gnocchi or small pasta like orecchiette for a gluten-free option.
- Dairy-free option: use a vegan cream and a plant-based grated cheese; expect a milder tang.
Variations & Tips
- Spicy: add a teaspoon of harissa or extra red pepper flakes for a bold kick.
- Kid-friendly: skip the red pepper flakes and grate extra Asiago for a milder, cheesy bowl.
- Vegetarian: swap chicken for sautéed mushrooms and a splash of soy sauce for umami.
- Bright & herby: fold in chopped basil and mint at the end for a fresh summer twist.
- Creative twist: stir in chopped sun-dried tomatoes and toasted pine nuts for texture and tang.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Cook the components and store sauce and gnocchi separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth so the sauce loosens and the gnocchi stay pillowy.
- Can I double the recipe?
- Sure thing. Use a wider skillet or work in batches when searing chicken so you still get a good crust. Timing for simmering may increase slightly because of the larger volume.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Chicken reaches an internal temperature of 165°F and the gnocchi should be tender and puffed. The sauce should coat the back of a spoon and the spinach should be fully wilted and glossy.
- What if I don’t have ingredient X?
- No Asiago? Use Pecorino Romano or a mix of Parmesan and a little extra salt. No heavy cream? Use extra broth plus a tablespoon of butter or Greek yogurt added off-heat.
How I Like to Serve It
I usually spoon this into wide bowls and top with a little extra Asiago and lemon zest. It pairs beautifully with a crisp green salad and a glass of chilled white wine on weeknights, and it fits right into cozy weekends with crusty bread for dipping. It also travels well to potlucks — I reheat gently and finish with a fresh squeeze of lemon before serving.
Notes
- Store leftovers in the fridge for up to 3 days. Reheat on the stove with a splash of broth to refresh the sauce.
- Safe cooking temp for chicken: 165°F. Use an instant-read thermometer for accuracy.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece!