Best Creamy Chicken And Gnocchi Recipes

CREAMY PESTO CHICKEN AND GNOCCHI

Steps:

• Put a pot on the stove with the chicken broth in it and heat to boiling.
• Meanwhile, in a large saute pan, saute the onion in the oil on medium heat until soft. Add the minced garlic and saute for a minute more until fragrant. Add the mushrooms and saute until lightly brown and most of their liquid is evaporated; push to the side of the pan. Add the chicken and saute, stirring often, until just cooked through. Add the soup, the pesto, and the seasonings to the pan and stir to combine everything thoroughly. Reduce heat and simmer gently until the gnocchi are ready.
• When the broth reaches a boil, carefully add the gnocchi and stir to separate. Add extra water if needed to give the gnocchi plenty of liquid. Cook until the gnocchi are done and float to the surface. Using a spider strainer, transfer the gnocchi to the saute pan. Stir gently to coat the gnocchi. If the sauce is too thick, add a little of the cooking broth and stir to combine. Serve in pasta bowls with grated parmesan and bread.

CREAMY HERB AND GARLIC CHICKEN OVER GNOCCHI

Steps:

• Sprinkle combined garlic and parsley on both sides of all the breasts. Heat some olive oil in a large frying pan and cook chicken, uncovered, about 20 minutes or until cooked through.
• Meanwhile pour some water in a pan add a little olive oil and bring to the boil.
• While you are waiting for the water to boil, add a little oil to another saucepan, add garlic, cook, stirring, about 1 minute, Add wine to pan, to deglaze, evaporate all liquid, add lemon juice and the stock, stir.
• Pour cream in and bring to the boil. Reduce heat to a simmer, simmer uncovered, about 5 Min's until sauce thickens slightly. (If you want it thicker just add a little cornstarch I prefer a more thin sauce when it is more like a pasta dish.) Stir in oregano, keep warm over a low heat while you cook the gnocchi.
• Once the water is boiling add gnocchi and cook as per packet instructions, mine was only 3 minutes; drain.
• While gnocchi is cooking remove breasts from pan, cut chicken into slices.
• To Serve: Divide gnocchi among serving plates, top with sliced chicken, drizzle with sauce.

CREAMY CHICKEN GNOCCHI SOUP {NEW AND IMPROVED}

Steps:

• In a large pot, heat the olive oil over medium heat until rippling and hot. Add the carrots, onion, thyme, garlic, salt and pepper, and cook until the onions start to turn translucent, 3-4 minutes, stirring often.
• Add the broth. Bring the soup to a simmer, and cook for 10-15 minutes until the vegetables are soft (but not mushy).
• Whisk or blend the milk and flour together until smooth. Add to the soup, and simmer over medium or medium-low heat until the soup is slightly thickened, 4-5 minutes (it will thicken more in the next step).
• Add the gnocchi, and bring the soup to a simmer. Cook for 5-6 minutes until the gnocchi are tender and the soup has thickened a bit more.
• Stir in the chicken and spinach and heat through, 4-5 minutes. Add additional salt and pepper, to taste, if needed.
• Serve immediately or keep warm in a slow cooker to serve later. The soup will thicken more as it cools.

CREAMY CHICKEN AND GNOCCHI

Steps:

• Cook the gnocchi according to directions on the box. Drain and set aside.
• In a large skillet, heat up some butter or olive oil and sautee onions and red bell pepper until softened. Add in the chicken pieces and allow it to brown all over. Season with salt and pepper.
• In a seperate saucepan melt the butter over medium heat and add flour until mixed well. Pour in chicken broth and half-and-half. Stir and allow it to come to a boil then reduce heat and let it simmer until its thickened.
• Pour white sauce into chicken mixture and toss in gnocchi, toss well. Serve with scallions chopped and sprinkled ontop. Goes great with salad and bread.