Garlic Butter Chicken Gnocchi
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Imagine tender gnocchi and seasoned chicken swathed in a buttery garlic-infused cream sauce—this is what weeknight dreams are made of. This Garlic Butter Chicken Gnocchi delivers not just comfort, but a burst of flavor in every bite, effortlessly blending sophistication with soul-warming familiarity.
Whip up a World of Flavor with My Garlic Butter Chicken Gnocchi!
Indulge in a dish that combines old-world charm with modern flair—Garlic Butter Chicken Gnocchi. Seasoned to perfection with salt, pepper, and a smoky hint of paprika, the chicken provides a flavorful counterpoint to the tender gnocchi.
Now, let’s talk about that garlic butter sauce—a sumptuous mix that even a Transylvania-born gal like me can’t resist. You bet, I hail from the land of Dracula, and let me tell you, garlic isn’t just for keeping vampires at bay—it’s the cornerstone of countless mouth-watering recipes! This sauce, my friends, is the stuff of legends. We’re talking a velvety blend of heavy cream, melted butter, minced garlic, and vibrant parsley, all brought to life with a splash of fresh lemon juice.
Why You’ll Love This Garlic Butter Chicken Gnocchi
- Flavor Explosion: With smoky paprika chicken, tender gnocchi, and a rich garlic butter sauce, this dish delivers a burst of well-balanced flavors in every bite.
- Quick & Easy: This one-pan wonder is both simple to make and quick to clean up, making it the perfect gourmet meal for busy weeknights.
- Customizable: Easily tweak the recipe to suit your preferences or experiment with new flavor combinations, offering culinary creativity.
- Gnocchi: The star of the dish, providing a soft, pillowy texture that soaks up the sauce. Substitute with pasta or even cooked rice for a different take.
- Chicken Breasts: Adds protein and substance to the dish. Cut into bite-sized pieces for quick cooking and easy eating. Can be replaced by chicken thighs for a richer flavor or tofu for a vegetarian option.
- Salt & Pepper: Basic seasoning that enhances the natural flavors of the chicken and sauce. Adjust to taste, and consider specialty salts or freshly ground pepper for added nuance.
- Smoked Paprika: Gives the chicken a smoky, earthy kick. Can be replaced with regular paprika or a dash of cayenne for some heat.
- Unsalted Butter: Forms the base of the rich, creamy sauce. Salted butter can be used, just adjust the additional salt accordingly.
- Garlic: Adds the signature aromatic touch that makes the sauce unforgettable. Garlic powder can be used in a pinch, but fresh is best.
- Fresh Parsley: Provides a herbal lift that brightens the dish. Substitute with chives or even a bit of basil for a different herbaceous note.
- Lemon Juice: Adds a bit of citrusy brightness to balance out the richness of the sauce. A small splash of white wine vinegar can be used if you’re out of lemons.
- Olive Oil: Used for cooking the chicken, adding a subtle fruity undertone. Can be replaced by other cooking oils like canola or avocado.
- Heavy Cream: Creates the velvety, luxurious texture of the sauce. For a lighter option, half-and-half or a plant-based cream can be used.
You won’t believe how simple yet rewarding this dish is to make. Trust me, your kitchen is about to turn into a gourmet haven with minimal effort!
First things first, let’s get that gnocchi cooking. Just follow the package instructions and you’ll be golden. This is your time to multitask; while it’s boiling, you can get started on the chicken.
Now, grab your chicken pieces and give them a good seasoning with salt, pepper, and a sprinkle of smoked paprika. Don’t be shy; make sure each piece is well-coated. This is where the flavor magic starts, my friend.
While your chicken is soaking up those spices, let’s move on to the garlic butter mix. Toss your unsalted butter, garlic, parsley, and lemon juice into a food processor and give it a whirl. What you’re looking for is a well-blended mixture that’s gonna turn that sauce from good to ‘oh-my-god-what-is-this-sorcery.’
Heat up some olive oil in a large skillet. When it’s nice and hot, add your seasoned chicken. You’ll want to cook it until it’s golden brown, which usually takes about 5 minutes. Ah, the aroma of cooking chicken—doesn’t it just make your kitchen smell divine?
Now for the pièce de résistance—the sauce! Pour in that heavy cream and add your garlic butter mixture. Stir it all together and let it simmer. The sauce will start to thicken, and your kitchen will smell like a five-star restaurant. No, seriously, it will.
Lastly, toss in your cooked gnocchi, giving it a good stir to make sure each piece is smothered in that heavenly sauce. Let it all mingle together on the stove for another couple of minutes. There you go, dinner is served!
Frequently Asked Questions
Can I use a different type of protein instead of chicken?
Absolutely, you can switch it up! If you’re in the mood for something richer, go ahead and use chicken thighs. For a vegetarian twist, tofu works wonderfully, just make sure to press out the excess water before cooking.
What can I use as a substitute for heavy cream?
If you want to lighten up the dish a bit, half-and-half can be used as a substitute for heavy cream. Plant-based alternatives like coconut milk or almond milk can also work, but keep in mind they’ll add a distinct flavor to the sauce.
Can I make the garlic butter mix in advance?
Yes, you can! The garlic butter mix can be made ahead of time and stored in the refrigerator for up to a week, or even frozen for longer storage. This can be a real time-saver for future cooking endeavors.
Can I use store-bought gnocchi or should I make my own?
While homemade gnocchi is a delightful option if you have the time, store-bought gnocchi works perfectly well for this recipe and saves you prep time. So either way, you’re set for a delicious meal!
Expert Tips
- Sautéing Garlic: Consider lightly sautéing the garlic in olive oil before adding it to the food processor. This will mellow out the sharpness and bring out a richer, sweeter flavor in your sauce.
- Sauce Consistency: To ensure your sauce reaches the perfect creamy texture, make sure to keep the heat at a medium-low setting during the simmering process. A too-high heat can cause the heavy cream to separate, spoiling that luxurious consistency we’re aiming for.
- Parsley Freshness: Fresh parsley really makes a difference in this dish. However, if you find yourself without it, dried parsley can be used. Just reduce the amount by a third since dried herbs are more concentrated.
- Gnocchi Test: Not sure if your gnocchi is done? Take one out of the boiling water and cut it open. It should be the same color and consistency throughout.
- Cooking with Wine: If you’re feeling a little adventurous, consider adding a splash of white wine to the sauce. It’ll add a nuanced depth of flavor that pairs beautifully with the creaminess. Just make sure to simmer long enough to cook off the alcohol.
Storage
Place any leftovers in an airtight container and store it in the fridge for up to 3 days. When you’re ready to reheat, a quick zap in the microwave or a brief stint on the stove should bring it back to life nicely.
As for freezing, yes, you can freeze this dish. However, a word of caution: the creamy sauce may separate a bit when thawing, so you may need to give it a good stir or even a little touch-up on the stove to restore its original glory.
Other Delicious Chicken Recipes To Try
- Garlic Butter Chicken
- Homemade Chicken Noodle Soup
- Teriyaki Chicken Meatballs
- Chicken With Garlic Herb Sauce
- Firecracker Chicken Meatballs
- Garlic and Paprika Chicken
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Garlic Butter Chicken Gnocchi
Ingredients
- 1 pound gnocchi (uncooked)
- 1 pound chicken breasts (boneless and skinless, cut into bite size pieces)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 teaspoon smoked paprika
- 6 tablespoons butter (unsalted)
- 4 cloves garlic
- 1 cup fresh parsley (chopped)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon olive oil
- ¾ cup heavy cream
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the gnocchi according to package instructions.
- Season the chicken breasts with salt, pepper and smoked paprika. Toss them well so each piece is fully seasoned.
- Add the butter, garlic, parsley, lemon juice, salt and pepper to your food processor and pulse for about 30 seconds or until the mixture is all crumbled up and there are no huge pieces of garlic anymore.
- Heat the olive oil in a large skillet. Add the seasoned chicken and cook for about 5 minutes or until golden brown.
- Add the heavy cream and the garlic butter mixture to the skillet. Cook for another 5 minutes, stirring occasionally, until all the butter has melted and the sauce is nice and thick.
- Add the gnocchi to the skillet and toss everything together, making sure the gnocchi is fully covered in sauce. Cook for 2 more minutes to warm up the gnocchi and serve warm.
Notes
- Protein Options: Feel free to swap out the chicken for other proteins like shrimp or tofu for a tasty twist.
- Heavy Cream Alternatives: You can use half-and-half or a plant-based milk like coconut milk as a lighter alternative to heavy cream. Just note the flavor will change slightly.
- Herb Variations: Fresh parsley is recommended, but dried parsley or even fresh basil can offer a different yet delightful herbaceous note.
- Gnocchi Test: If you’re unsure whether the gnocchi is cooked, cut one open to ensure it’s the same color and consistency throughout.
- Freezing Instructions: This dish can be frozen for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove, stirring frequently to maintain sauce consistency.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
What a fantastic dish. Straightforward and delicious! I will make this again.
Yay! So happy to hear you enjoyed it and found it easy to make! Can’t wait for you to have it again.
I live alone so as always amounts quoted in the recipe were much too large. In this case it was possible to divide amounts by 4. I made what I thought was enough for 2 evening meals, but it was so delicious, I ate the lot the first evening. Best meal I’ve had in a long time. Many thanks
My pleasure, so glad you liked it!
Delicious meal! Easy ti follow recipe. Thank you!
It’s always wonderful to know that a dish was a hit. Thank you for taking the time to leave such a positive comment!
It was soo good. I added mushrooms also I didn’t have heavy cream so I just used milk. Next time I’ll se heavy cream but it was sooo good
Looks delicious, glad you enjoyed it!
This recipe is a keeper! I make it exactly as written and people request it over and over again. You cannot go wrong!
I jokingly started to refer to that recipe as the “Transylvanian chicken”. So do my friends who have been treated to it and are making it on their own as a result. Thank you 🙂
Oh my god, oh my god, oh my god! I love all your recipes – the chicken shawarma with garlic sauce is a regular in my household, but this! Holy crap.
Garlic is my one true love (don’t tell that to my husband, or my cat) and if it wasn’t for the fact that I haven’t found a cast iron skillet that I like, I would be making this right now and drinking that sauce like normal people drink coffee. I cannot, cannot wait to make this!
Do you have a recommendation for a cast iron skillet? All the ones I’ve seen here (I just moved to Vermont) are really small and I don’t want to order one online, only to return it because it isn’t what I wanted.
Sorry this is so rambling, I just can’t stop thinking about that sauce and how soon I can make it!
Hi Kat! Thanks so much, makes me real happy to hear people are enjoying my recipes. As far as cast irons go, I love my lodge cast iron, not only is it cheap but it will last you a lifetime as long as you treat it properly. You can find it here: http://amzn.to/2qIs6lr
The other cast iron that I’ve been using like crazy lately, and you’ve probably seen it in most of my videos is my Le Creuset Braiser, which I’m so in love with because of the size. It’s the perfect size for pasta dishes, stews, anything. You can find that one here: http://amzn.to/2rjsZ6Y
I would love to know what you end up buying. 🙂
Hi,
Thanks so much! I just ordered the Lodge – Le Creuset is on my wishlist until I can start working (I’m waiting on a greencard and permission to work). But I definitely want that entire line in the red colour!
I can’t wait to make this – I’ll let you know when I do! 🙂
That’s great, I’m sure you’ll love the lodge one, just make sure you season it before using it.
I forgot to buy heavy cream today, so I’m using coconut milk instead. Wish me luck! I’ll let you know how it turns out.
I think coconut milk might work actually. 🙂
Oh wow this is a recipe that I know I’m going to love! The combination of the ingredients with the garlic and the butter and parsley and the heavy cream all call out to me. I’ll probably use 8 cloves of garlic like you do cause I just can’t get enough garlic. Can’t wait to make this!
Well then you’ll love it, go garlic!
Wow, this looks so flavorful and delicious! I wish my oven wasn’t broken, because I really want to make this for dinner tonight. You can bet I’ll be trying this as soon as I can. 😉
Don’t you hate it when the oven is broken. I hope you try this, it’s yummy!
Ha! Ha! I was saying exactly the same recently, about the Transylvanian blood and the necessity of keeping vampires away with garlic. 🙂 I love the recipe!
Right? A girl needs to take care of these things. LOL