This Asiago Chicken and Gnocchi is one of those comforting, confident dishes I turn to when I want a cozy, restaurant-style dinner without spending hours in the kitchen. I first developed this combination on a rainy evening when I had leftover gnocchi and a block of Asiago in the fridge; the result was unexpectedly rich and balanced, with the salty, nutty Asiago melting into a silky sauce that clung to each potato dumpling. The chicken cooks quickly in a hot skillet and stays moist when pounded to an even thickness, so every bite is tender and flavorful. Family and friends always comment on the sauce — it’s creamy without tasting heavy, thanks to the bright finish from fresh spinach and parsley. I remember the first time I served this, my partner closed their eyes after the first forkful and said it tasted like something we’d order out. That moment convinced me to refine the technique for a weeknight version: a short sear for golden color, a simple shallot-garlic base for depth, a quick roux to thicken without lumps, and the uncooked gnocchi simmered right in the sauce to absorb flavor. The dish comes together in under 40 minutes and stores well, which makes it perfect for busy evenings or a comforting weekend meal that can be reheated without losing charm.

Ingredients

• Chicken: 3 boneless skinless chicken breasts (about 1 1/2 pounds). Pound to an even thickness so they cook evenly; look for breasts that are plump and pale pink, not gray or slimy. Buying from a trusted brand or your local butcher ensures consistent results.
• Seasoning: 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Kosher salt gives cleaner seasoning than table salt; adjust if using iodized table salt.
• Butter: 5 tablespoons unsalted butter, divided. Unsalted lets you control the sodium — use European-style butter for a richer finish if you like.
• Aromatics: 1 medium shallot, diced (about 1/3 cup) and 1 teaspoon garlic, minced. Shallot rounds out the flavor more subtly than raw onion and caramelizes quickly in the pan.
• Thickener: 3 tablespoons all-purpose flour. This creates a quick roux to thicken the sauce; cook it briefly to remove the raw flour taste.
• Liquids: 2 cups chicken broth and 1/2 cup half-and-half. Use a low-sodium broth to better control seasoning; the half-and-half keeps the sauce creamy without being overly heavy.
• Gnocchi: 1 package (16 ounces) potato gnocchi, uncooked. Store-bought gnocchi saves time; if it feels dense in the package, a quick boil separate can help, but we cook it directly in the sauce here for flavor infusion.
• Greens: 2 cups fresh baby spinach. Wilts quickly and adds color plus a fresh bite that balances the creaminess.
• Cheese: 1/2 cup Asiago cheese, finely grated. Freshly grate the Asiago for best melt and flavor; pre-grated varieties often contain anti-caking agents that affect melting.
• Garnish: Fresh parsley, chopped, to finish. It adds brightness and a pop of color at the end.

Instructions

Prepare the chicken: Pat the chicken breasts dry with paper towels and pound them to an even thickness of about 1/2 inch. Season both sides evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Dry surface = better sear; even thickness = even cooking. Sear until golden: Heat a large non-stick skillet over medium heat and add 2 tablespoons of butter. Once sizzling and fragrant, add the chicken. Cook about 8-10 minutes total, flipping once, until a golden crust forms and the internal temperature reads 165°F. Time varies by breast size; use an instant-read thermometer to be precise. Transfer to a plate and tent with foil to rest. Sauté aromatics: In the same skillet, reduce heat to medium-low and add the remaining 3 tablespoons butter. Add the diced shallot and cook, stirring, until softened, about 3-5 minutes. Add the minced garlic and cook for 1 minute more until fragrant; avoid browning the garlic to prevent bitterness. Make the roux: Sprinkle 3 tablespoons all-purpose flour over the shallot and garlic and whisk continuously for about 1 minute until the flour is fully incorporated and just turning a light golden color. This develops a nutty base and removes raw flour taste. Build the sauce: Gradually whisk in 2 cups chicken broth, scraping up any browned bits from the pan. Bring to a gentle simmer and cook 3-5 minutes until slightly thickened. Stir in 1/2 cup half-and-half and return to a low simmer; the sauce should be smooth and coat the back of a spoon. Cook the gnocchi in the sauce: Add the uncooked 16-ounce package of gnocchi directly to the skillet, pushing the dumplings into the sauce so they’re mostly submerged. Simmer gently, stirring occasionally, for 5-7 minutes or until the gnocchi are tender and cooked through — they should float and feel pillowy. Finish with greens and cheese: Stir in 2 cups fresh baby spinach and 1/2 cup finely grated Asiago cheese. Cook 2-3 minutes until the spinach wilts and the cheese melts into a silky sauce. Taste and adjust salt and pepper as needed. Assemble and serve: Remove the skillet from the heat and nestle the rested chicken breasts on top of the gnocchi mixture. Garnish with chopped fresh parsley and serve immediately, spooning extra sauce over the chicken.

Storage Tips

To store, let the dish cool to room temperature (no more than two hours), then transfer to an airtight container and refrigerate for up to 3 days. When reheating, use a skillet over low heat and add a tablespoon or two of chicken broth or water to loosen the sauce; high heat can cause the dairy to separate. If you prefer to freeze, separate the components: freeze the sauce in freezer-safe containers for up to 2 months and cook fresh gnocchi when ready to eat. Thawed sauce can be gently reheated and combined with freshly cooked gnocchi for the best texture.

Ingredient Substitutions

If Asiago isn’t available, a blend of Parmesan and Romano will give a similar salty, nutty profile — use 1/2 cup total. For a lighter version, substitute whole milk for half-and-half, but reduce the broth slightly to keep the sauce from becoming too thin. Gluten-free all-purpose flour can replace regular flour to make a gluten-free roux, but verify the gnocchi are gluten-free (many contain wheat). For dairy-free adaptations, use a dairy-free butter and a full-fat coconut milk alternative, but the flavor will shift and the Asiago character will be lost; consider nutritional yeast for umami instead.

Serving Suggestions

Serve this with a simple green salad dressed in lemon vinaigrette to cut the richness, or roasted asparagus for a spring pairing. For wine, a medium-bodied white like Chardonnay or a crisp Pinot Grigio complements the creamy sauce. Garnish with extra grated Asiago and a squeeze of lemon if you want a bright counterpoint. For casual family dinners, pair with garlic bread or a warm baguette to soak up every last drop of sauce.

Cultural Background

While gnocchi and Asiago are rooted in Italian culinary tradition, this preparation leans toward Italian-American comfort cooking: creamy sauces, sautéed aromatics, and a hands-on skillet technique. Gnocchi has regional variations across Italy — some use ricotta, others potato — and Asiago hails from the Veneto region, offering a sharp, nutty character when aged. Combining these elements creates a modern, approachable dish that honors the ingredients' Italian origins while embracing a quick-cook, American-style weeknight ease.

Seasonal Adaptations

In spring, swap spinach for baby arugula and add peas for a peppery freshness; in autumn, stir in roasted mushrooms and finish with thyme. Around the holidays, use a smoked Asiago for a festive depth, and swap the chicken for turkey breast leftovers to reinvent holiday plates. The sauce framework is flexible — adjust the greens and cheese with the seasons to keep the recipe feeling fresh year-round.

Meal Prep Tips

For meal prep, cook the chicken and store separately from the gnocchi and sauce to maintain texture. Portion into individual containers with a bed of gnocchi and sauce and the chicken on top. When reheating, microwave on medium power or reheat on the stovetop with a splash of broth to revive creaminess. This method keeps the chicken from overcooking during reheats and preserves the pillowy quality of the gnocchi.

Bring this dish to your table when you want a comforting, elevated meal with minimal fuss. The balance of creamy, savory Asiago sauce; tender chicken; and soft gnocchi makes it an instant favorite. Give it a try on a weeknight or for a relaxed weekend dinner — I hope it becomes a regular in your rotation, too.