Creamy Tuscan Chicken and Gnocchi

This creamy Tuscan chicken and gnocchi recipe has the bright, bold flavors of sun-dried tomatoes in a creamy sauce that coats each bite of tender gnocchi and chicken. This one dish dinner is ready in 30 minutes!

One skillet dinner alert!

Excuse me, but where has gnocchi been my whole life??

I was a mom with two kids before I had ever even heard of gnocchi and now I’m basically on a mission to serve gnocchi at every dinner party and family gathering I have, because people just should not live without gnocchi in their lives.

Not sure what gnocchi is? That’s okay, I’ve got you!

Gnocchi are a type of dumpling that’s made with potatoes, flour, and eggs. They’re like a tender, pillowy cross between pasta and mashed potatoes and when I tell you that I could eat my weight in gnocchi, I’m not kidding.

We’ve shared our recipe for chicken gnocchi soup and gnocchi casserole, but it’s time to bring out our Tuscan cream sauce and really make things pop.

The cream sauce in this recipe is bursting with the zippy flavors of sun-dried tomatoes, made extra creamy with Parmesan, and loaded with garlic. You might consider drinking the sauce with a straw. Our slow cooker Tuscan chicken meatballs and gnocchi is a bit like this recipe as well, but a different vibe!

Ingredient Notes:

Chicken – I prefer white meat, but you could use chicken thighs in place of breasts if you prefer.

Seasoning – You’ll season the chicken with garlic powder, onion powder, smoked paprika, and salt.

Olive Oil – For cooking the chicken.

Sun-Dried Tomatoes – You’ll want to use the jarred variety that are packed in oil. You’ll need a bit of the oil as well.

Garlic & Shallot – These will get cooked up with the chicken and sun-dried tomatoes to add lots of great flavor to the dish!

Potato Gnocchi – You can use any brand you’d like for this recipe as long as it is a shelf-stable dry gnocchi. You do not need to boil them before using – it’s a one pot dinner!

Chicken Broth – I almost always make my own with Better than Bouillon.

Heavy Cream – This is what makes this creamy Tuscan chicken recipe so creamy! You could try using half and half, but the sauce won’t be as rich.

Baby Spinach – We add spinach to everything. It generally doesn’t add flavor, wilts down into small bits, and packs in some nutrition. My kids love spinach in dishes like this, mostly because they don’t really notice it. 😉

Parmesan – Shred your own for the best results. Don’t use the powdered kind in the green can here.

Sun-Dried Tomatoes:

We really like the sun-dried tomatoes that are packed in oil for this recipe. You’ll use a bit of the oil to cook the chicken (hello, flavor boost), and the tomatoes are nice and flavorful.

If you only have the dry type of sun-dried tomatoes, they’ll work just as well! Just double the olive oil in the recipe and toss in the tomatoes as called for. They’ll rehydrate as they cook.

Step by Step To Deliciousness:

To get started you’ll want to chop the chicken into bite-sized pieces. Next season all sides with the garlic powder, onion powder, smoked paprika, and salt!

Add the olive oil to a large skillet along with a tablespoon of the oil from the jar of sun-dried tomatoes. Add the chicken, sun-dried tomatoes, shallots and garlic and cook for around 6 minutes.

Now you can add in the gnocchi, chicken broth, and heavy cream to the skillet and stir it all up until combined. Cover up the pan and let it cook for 5 minutes.

Add in the spinach and shredded Parmesan. Cook over low heat, stirring frequently, until the cheese has melted and the spinach has wilted. The sauce will thicken up into a rich sauce that coats everything just perfectly.

My Favorite Skillet!

Cast iron skillets are my favorite! They heat so evenly, get piping hot for searing, and nothing is better than bacon fried in a cast iron skillet.

Get on amazon

• One Pot Spaghetti
• Egg Roll in a Bowl
• Cheesy Chicken and Rice
• Pork Stir Fry
• Homemade Hamburger Helper