Creamy Lemon Pesto Chicken Gnocchi
Twenty-five minutes, one skillet, and a dinner that tastes like you ordered it from somewhere. Trader Joe’s marinated chicken cooked until golden, gnocchi sautéed in the same pan until crispy on the outside, and then everything brought together in a creamy pesto and lemon sauce with freshly grated Parmesan stirred through. It’s the kind of weeknight dinner that makes you feel like you have your life together even when you absolutely do not.
A Quick Look At The Recipe
- Recipe Name: Creamy Lemon Pesto Chicken Gnocchi
- Main Ingredients: Trader Joe's marinated chicken, plain potato gnocchi, pesto, heavy cream, lemon, to 1/2 cup freshly grated Parmesan cheese, olive oil or butter, Salt and pepper
- Why You'll Love It: This creamy lemon pesto chicken gnocchi cooks marinated chicken and golden sautéed gnocchi in a rich pesto cream sauce with fresh lemon and Parmesan for an easy one-skillet dinner ready in 25 minutes.
Why You’ll Love This Recipe
- One skillet and 25 minutes. The chicken, the gnocchi, and the sauce all build in the same pan and there’s almost nothing to clean up.
- The Trader Joe’s marinated chicken is already seasoned so it does all the flavor work on its own and leaves behind seasoned drippings in the pan that go directly into the sauce.
- Pesto and lemon together in a cream sauce is one of those combinations that just works. Bright, rich, herby, and slightly tangy all at once.
- The crispy sautéed gnocchi holds its texture through the sauce rather than getting soft and mushy. That contrast between the creamy sauce and the slightly golden gnocchi exterior is what makes every bite interesting.
Ingredients Needed to Make This Lemon Gnocchi
The Chicken
Trader Joe’s marinated chicken is specifically recommended. It’s pre-seasoned and produces incredibly flavorful pan drippings that carry into the sauce. Cut into bite-sized pieces before cooking so everything finishes at the same time and fits easily on a fork with the gnocchi.
The Gnocchi
Plain potato gnocchi from the refrigerated section sautéed directly in the skillet without boiling first. The pan sauté produces a golden exterior that plain boiled gnocchi can’t achieve.
The Sauce
Pesto is the primary flavor base. Just use your favorite jarred or homemade version. Heavy cream adds the richness and body. Fresh lemon juice adds brightness. Freshly grated Parmesan melts into the sauce and adds a salty, nutty finish. Lemon zest scattered over the top at the very end adds a concentrated citrus punch that makes the whole dish taste finished and intentional.
How to Make Creamy Lemon Pesto Chicken Gnocchi
1
Heat a large skillet over medium-high heat with a drizzle of olive oil. Add the chopped marinated chicken in a single layer and cook for 6 to 8 minutes until browned and cooked through to 165°F. Remove and set aside — don’t wipe the pan.
2
Add another tablespoon of olive oil or butter to the same skillet over medium-high heat. Add the gnocchi straight from the package. Sauté for 2 to 3 minutes without stirring too much so the outside has time to develop some golden color.
3
Add 1/4 cup of water or chicken broth to the skillet and cover immediately. Cook for 3 to 5 minutes until the gnocchi is tender all the way through. If liquid remains remove the lid and let it cook off.
4
Reduce the heat to low. Add the heavy cream, pesto, and lemon juice. Return the cooked chicken to the skillet. Stir everything together and let it simmer gently for 2 to 3 minutes until the sauce is cohesive and slightly thickened.
5
Stir in the Parmesan until completely melted. Taste and adjust lemon, salt, and pepper. If the sauce is too thick add a splash of cream or broth. Finish with extra Parmesan, fresh lemon zest, and cracked black pepper. Serve immediately.
Creamy Lemon Pesto Chicken Gnocchi
Ingredients
- 1 package Trader Joe's marinated chicken cut into bite-sized pieces
- 1 package plain potato gnocchi 16 to 17 oz
- 1/2 cup pesto
- 1/2 cup heavy cream
- 1/2 lemon juice, plus zest for finishing
- 1/3 to 1/2 cup freshly grated Parmesan cheese
- 1 tbsp olive oil or butter
- Salt and pepper to taste
- Garlic powder or CTH seasoning optional
Instructions
- Heat a large skillet over medium-high heat with a drizzle of olive oil. Add the chopped marinated chicken and cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through to 165°F. Remove and set aside.
- In the same skillet add another tablespoon of olive oil or butter. Add the gnocchi straight from the package and sauté for 2 to 3 minutes until golden on the outside.
- Add 1/4 cup water or chicken broth, cover, and cook for another 3 to 5 minutes until the gnocchi is tender. If any liquid remains let it cook off uncovered.
- Reduce the heat to low. Add the heavy cream, pesto, and lemon juice. Return the chicken to the skillet. Stir everything together and simmer gently for 2 to 3 minutes.
- Stir in the Parmesan until melted and the sauce is creamy. Add a splash of cream or broth if it gets too thick.
- Taste and adjust lemon, salt, and pepper as needed. Finish with extra Parmesan, fresh lemon zest, and cracked black pepper. Serve immediately.
