Cheesy One-Pan Spinach Artichoke Chicken Gnocchi
Cheesy One-Pan Spinach Artichoke Chicken Gnocchi
Ingredients
For the Chicken and Sauce
- 4 chicken breast, thinly sliced, seasoned with salt, pepper, and garlic powder
- 2 tablespoons butter
- 1 shallot, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 pound gnocchi
- 1/3 cup whipped cream cheese
- 1/3 cup Parmesan cheese, grated
- 4 ounces mozzarella cheese, shredded
- 1 cup artichoke hearts, chopped, drained
- 2 cups fresh spinach, chopped
- as needed salt, to taste
- as needed black pepper, to taste
Instructions
- 1
Season the thinly sliced chicken breasts generously on both sides with salt, black pepper, and garlic powder.
⏱️ 3 min
- 2
In a large, oven-safe skillet or pan, melt the 2 tablespoons of butter over medium-high heat.
⏱️ 1 min
- 3
Add the seasoned chicken breasts to the hot pan and cook for 3-4 minutes per side, or until browned and cooked through. Remove the chicken from the pan and set aside on a plate.
⏱️ 8 min
- 4
Reduce the heat to medium. Add the minced shallot to the same pan and sauté for 2-3 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pan.
⏱️ 3 min
- 5
Stir in the 1 teaspoon of Italian seasoning and 1/2 teaspoon of red pepper flakes, cooking for 30 seconds until aromatic.
⏱️ 1 min
- 6
Sprinkle the 2 tablespoons of all-purpose flour into the pan and stir constantly for 1 minute to create a roux, ensuring no lumps remain.
⏱️ 1 min
- 7
Gradually whisk in the 2 cups of milk, a little at a time, until the sauce is smooth and begins to thicken. Bring to a gentle simmer.
⏱️ 3 min
- 8
Add the 1 pound of gnocchi to the simmering sauce in the pan. Stir gently to coat and cook according to package directions, usually 2-3 minutes, until the gnocchi float to the surface.
⏱️ 3 min
- 9
Stir in the 1/3 cup of whipped cream cheese, 1/3 cup of grated Parmesan cheese, and 4 ounces of shredded mozzarella cheese until all the cheeses are melted and the sauce is creamy and well combined.
⏱️ 2 min
- 10
Add the 1 cup of chopped artichoke hearts and 2 cups of fresh spinach to the pan. Stir until the spinach is completely wilted into the sauce.
⏱️ 2 min
- 11
Return the cooked chicken breasts to the pan, nestling them into the gnocchi and sauce. If desired, you can slice the chicken before adding it back.
⏱️ 1 min
- 12
Taste the dish and season with additional salt and black pepper as needed. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy One-Pan Spinach Artichoke Chicken Gnocchi
For the Chicken and Sauce
- 4 chicken breast, thinly sliced, seasoned with salt, pepper, and garlic powder
- 2 tablespoons butter
- 1 shallot, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 pound gnocchi
- 1/3 cup whipped cream cheese
- 1/3 cup Parmesan cheese, grated
- 4 ounces mozzarella cheese, shredded
- 1 cup artichoke hearts, chopped, drained
- 2 cups fresh spinach, chopped
- as needed salt, to taste
- as needed black pepper, to taste
Instructions
- 1
Season the thinly sliced chicken breasts generously on both sides with salt, black pepper, and garlic powder.
⏱️ 3 min - 2
In a large, oven-safe skillet or pan, melt the 2 tablespoons of butter over medium-high heat.
⏱️ 1 min - 3
Add the seasoned chicken breasts to the hot pan and cook for 3-4 minutes per side, or until browned and cooked through. Remove the chicken from the pan and set aside on a plate.
⏱️ 8 min - 4
Reduce the heat to medium. Add the minced shallot to the same pan and sauté for 2-3 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pan.
⏱️ 3 min - 5
Stir in the 1 teaspoon of Italian seasoning and 1/2 teaspoon of red pepper flakes, cooking for 30 seconds until aromatic.
⏱️ 1 min - 6
Sprinkle the 2 tablespoons of all-purpose flour into the pan and stir constantly for 1 minute to create a roux, ensuring no lumps remain.
⏱️ 1 min - 7
Gradually whisk in the 2 cups of milk, a little at a time, until the sauce is smooth and begins to thicken. Bring to a gentle simmer.
⏱️ 3 min - 8
Add the 1 pound of gnocchi to the simmering sauce in the pan. Stir gently to coat and cook according to package directions, usually 2-3 minutes, until the gnocchi float to the surface.
⏱️ 3 min - 9
Stir in the 1/3 cup of whipped cream cheese, 1/3 cup of grated Parmesan cheese, and 4 ounces of shredded mozzarella cheese until all the cheeses are melted and the sauce is creamy and well combined.
⏱️ 2 min - 10
Add the 1 cup of chopped artichoke hearts and 2 cups of fresh spinach to the pan. Stir until the spinach is completely wilted into the sauce.
⏱️ 2 min - 11
Return the cooked chicken breasts to the pan, nestling them into the gnocchi and sauce. If desired, you can slice the chicken before adding it back.
⏱️ 1 min - 12
Taste the dish and season with additional salt and black pepper as needed. Serve immediately and enjoy!
⏱️ 1 min