Creamy Lemon Pesto Chicken Gnocchi
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.
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Servings: 4
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.
