Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Asiago cheese
- 1 teaspoon Italian seasoning
- 1 pound gnocchi
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
If you don’t have Asiago cheese on hand, Parmesan or Pecorino Romano can be great substitutes. And for a lighter version, consider using half-and-half instead of heavy cream.
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the skillet.
- Cook the chicken for about 5-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.
- Stir in the grated Asiago cheese and Italian seasoning, allowing the cheese to melt and the sauce to thicken slightly.
- Add the gnocchi to the skillet, stirring to coat them in the sauce. Cook for 3-4 minutes, or until the gnocchi are tender and heated through.
- Slice the cooked chicken and return it to the skillet, tossing everything together to coat in the sauce.
- Garnish with fresh parsley before serving for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International