Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces (680g)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 4 tablespoons unsalted butter (56g)
  • 6 cloves garlic, minced (about 2 tablespoons)
  • 1/2 cup chicken broth (120ml)
  • 1 cup heavy cream (240ml)
  • ½ cup grated Parmesan cheese, plus more for serving (60g)
  • 1 pound shelf-stable gnocchi (450g)
  • ½ cup chopped fresh parsley, for garnish (10g)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Pat chicken dry with paper towels and season with salt and pepper.
  2. Heat olive oil in the skillet over medium-high heat. Add chicken to the skillet in a single layer and cook until browned on all sides and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from the skillet and set aside.
  3. Melt butter in the same skillet over medium heat. Add minced garlic and cook until fragrant (about 1 minute), being careful not to burn.
  4. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
  5. Stir in heavy cream and Parmesan cheese. Bring to a gentle simmer, stirring until the cheese is melted and the sauce has thickened slightly (about 2-3 minutes). Add pinch of red pepper flakes (if using).
  6. Add gnocchi to the sauce and simmer for 3-5 minutes, or until gnocchi are tender and heated through.
  7. Return the cooked chicken to the skillet. Stir to combine everything and ensure the chicken is coated in the sauce.
  8. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.