I mean, I guess I have food obsessions. My favorite comfort food in the world is mac and cheese, and this parmesan cream chicken and gnocchi is basically a glorified, Italian mac and cheese. I can’t help myself. I think I actually enjoy this version the best with the salty, creamy parmesan sauce and the pillowy gnocchi. My Nana Lulu also used to make a similar dish so this is all about the nostalgia. It’s perfect for fall too since the chicken is really warmly spiced and it uses sweet potato gnocchi. Best of all, it was simple and on the table in 30 minutes!
Oh my goodness, the warm spices in the chicken really worked so amazingly with the sweet potato gnocchi. There were so many wonderful flavors and textures going on that comforted my heart and soul. I hope you all love this dish as much as I did! Let me know what you think of it. xoxo
This parmesan cream chicken and gnocchi is pure Italian comfort food with the pillowy sweet potato gnocchi, warmly spiced chicken and parmesan cream sauce!
- 1 dash olive oil
- 8 ounces cremini mushrooms thinly sliced
- 1 pound boneless, skinless chicken breasts diced small
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried onion
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon pumpkin pie spice
- 1 pinch salt
- 1 pinch black pepper
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup half and half
- 1/2 cup freshly grated parmesan cheese plus additional shaved parmesan for topping
- 2 pounds sweet potato gnocchi
First, get a large pot of water on the stove to boil for the gnocchi. Then get out a large skillet with deep sides and heat the olive oil in it over medium high heat. Let the mushrooms cook in it for a few minutes until they start to soften. Then add in the diced chicken and let it cook through completely and start to brown, which will take about 5 minutes or so. While the chicken cooks, season it with the garlic powder, dried onion, tarragon, basil, paprika, cumin, pumpkin pie spice, salt and pepper. Once it is completely cooked and seasoned remove it to a plate.
Add in the butter and let it start to melt. Whisk in the flour until you have a thick, golden pasta. Then keep whisking while you slowly pour in the chicken stock. Let that mixture gently bubble and thicken for a couple of minutes, then slowly whisk in the half and half and parmesan until it is smooth. Transfer the chicken back in and let it all bubble together for another couple of minutes while you stir. Then turn the heat to low. The water should be boiling at this point. Cook the gnocchi until tender, for about 2-3 minutes. Drain it and stir it in with the chicken and sauce. Serve immediately with extra shaved parmesan on top and enjoy!