Asiago Chicken & Gnocchi
If you’re craving a creamy, cheesy, and hearty meal, Asiago Chicken & Gnocchi is the perfect dish. It combines tender chicken, pillowy potato gnocchi, and a rich Asiago cheese sauce that feels like a warm hug in a bowl. This dish has become popular both in Italian restaurants and as a copycat recipe for home cooks looking to recreate the comforting flavors of restaurant favorites.
The roots of gnocchi stretch back to Italy’s culinary traditions, where potato dumplings have long been a staple. If you’re curious about how this dish connects to Italy’s food history, you can explore more about the origins of gnocchi in Italian cuisine. What makes this recipe so irresistible is the pairing of tender chicken with fluffy gnocchi and the unique taste of Asiago cheese, which is nutty, slightly tangy, and melts beautifully into a creamy sauce.
Unlike Parmesan, Asiago has a sharper profile that intensifies as it ages. This makes it ideal for rich sauces. If you want to know more about what makes this cheese stand out from other Italian cheeses, check out what makes Asiago cheese unique. By blending gnocchi, chicken, and Asiago, you’re creating the ultimate comfort food that balances hearty textures with indulgent flavors.
What is Asiago Chicken & Gnocchi?
Asiago Chicken & Gnocchi is a one-pot Italian-inspired dish that features:
- Juicy pan-seared chicken
- Soft, chewy gnocchi (Italian potato dumplings)
- A creamy garlic and Asiago cheese sauce
- Optional additions like spinach, mushrooms, or sun-dried tomatoes
It’s versatile, easy to adapt, and works equally well for a weeknight dinner or a special gathering.
Key Ingredients For Asiago Chicken & Gnocchi
To bring this recipe to life, you’ll need a few essential ingredients:
For the Chicken & Gnocchi
- 1 ½ lbs boneless, skinless chicken breasts (about 3 medium), cut into bite-sized pieces
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 package (16 oz) potato gnocchi (store-bought or homemade)
- 3 cloves garlic, minced
- 1 small onion, finely chopped (optional)
- 1 cup baby spinach (optional, for color and nutrients)
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional, for heat)
- Salt & freshly ground black pepper, to taste
For the Asiago Cream Sauce
- 1 ½ cups heavy cream
- 1 cup chicken broth (low sodium recommended)
- 1 cup freshly grated Asiago cheese (about 4 oz)
- ½ cup freshly grated Parmesan cheese (optional, for extra depth)
- 2 Tbsp all-purpose flour (for thickening, optional)
- 2 Tbsp unsalted butter (to start the roux if using flour)
Garnish
- Extra shaved Asiago cheese
- Fresh parsley or basil, chopped
This yields about 4 hearty servings (or 6 smaller portions).
Step-by-Step Recipe Of Asiago Chicken & Gnocchi
1. Prepare the Chicken
- Pat chicken breasts dry and cut into bite-sized cubes.
- Season generously with salt, pepper, and Italian seasoning.
- Heat 1 Tbsp olive oil and 1 Tbsp butter in a large skillet over medium-high heat.
- Add the chicken pieces in a single layer (don’t overcrowd). Sear 4–5 minutes, turning once, until golden and cooked through.
- Pro Tip: For maximum flavor, let the chicken develop a crust before turning. Remove and set aside.
2. Cook the Aromatics
- In the same skillet, melt 1 Tbsp butter.
- Add onion (if using) and sauté for 2–3 minutes until soft.
- Stir in minced garlic and cook until fragrant (about 30 seconds).
- Pro Tip: Don’t let the garlic burn — it should be golden, not brown.
3. Make the Asiago Cream Sauce
- Sprinkle flour into the pan and whisk for 1 minute to form a roux.
- Slowly whisk in chicken broth, scraping up browned bits from the pan.
- Pour in heavy cream and bring to a gentle simmer.
- Reduce heat to low, then stir in Asiago cheese (and Parmesan if using). Stir until smooth.
- Pro Tip: Use freshly grated Asiago — it melts creamier than pre-shredded.
4. Cook the Gnocchi
- In a separate pot, bring salted water to a boil.
- Add gnocchi and cook until they float (2–3 minutes). Drain immediately.
- Pro Tip: Don’t overcook — floating means they’re done!
5. Combine Everything
- Add cooked chicken and gnocchi to the sauce.
- Stir in spinach (if using) and cook until just wilted.
- Simmer for 2–3 minutes to meld flavors.
- Pro Tip: If sauce is too thick, stir in a splash of reserved pasta water or extra broth.
6. Serve & Garnish
- Spoon into bowls or plates.
- Garnish with fresh parsley or basil.
- Top with extra shaved Asiago cheese.
Serve immediately for the creamiest, most comforting Asiago Chicken & Gnocchi!
Pro tip: Don’t overcook the gnocchi; they should be light and pillowy, not mushy.
Variations of Asiago Chicken & Gnocchi
This dish is wonderfully versatile. Try these variations:
- Baked casserole – Layer ingredients in a baking dish, top with extra cheese, and bake until golden.
- Olive Garden copycat – Add spinach and cream for a restaurant-style version.
- One-pot skillet – Skip boiling the gnocchi separately; cook everything in the sauce.
- Veggie-loaded – Add broccoli, spinach, or zucchini for extra nutrition.
- Low-carb version – Replace gnocchi with cauliflower gnocchi or zucchini noodles.
Nutritional Information
A typical serving contains:
- Calories: ~500–600
- Protein: 30–35g
- Carbs: 40–50g
- Fat: 20–25g
For a lighter option:
- Use grilled chicken breast instead of pan-fried.
- Swap heavy cream for half-and-half.
- Use less cheese or a mix of Asiago and Parmesan.
Serving Suggestions & Pairings
Asiago Chicken & Gnocchi is indulgent on its own, but the right sides and pairings can elevate it into a complete dining experience. Because the dish is creamy and rich, lighter accompaniments help balance the flavors.
Side Dishes
- Fresh Salad: A crisp green salad with arugula, spinach, or mixed greens dressed in a light vinaigrette cuts through the richness of the cheese sauce.
- Garlic Bread or Focaccia: Warm, buttery bread is perfect for soaking up the creamy Asiago sauce.
- Roasted Vegetables: Oven-roasted broccoli, asparagus, or Brussels sprouts bring earthy notes and a touch of crunch to contrast the soft gnocchi.
- Steamed Greens: Simple sides like sautéed spinach or green beans with lemon add freshness without overpowering the main dish.
Beverage Pairings
- Non-Alcoholic Options: Sparkling water with citrus or a light iced tea works beautifully to cleanse the palate.
Presentation Tips
Serve the dish in shallow bowls to showcase the gnocchi and sauce. A sprinkle of fresh parsley or shaved Asiago just before serving adds a professional touch.
With these pairings and sides, your Asiago Chicken & Gnocchi transforms into a balanced, restaurant-quality meal perfect for both weeknights and special occasions.
Storage & Reheating Tips
One of the best things about Asiago Chicken & Gnocchi is that it makes excellent leftovers. With the right storage and reheating methods, you can enjoy the same creamy, cheesy flavor even a few days later.
Storage
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Make sure the dish has cooled slightly before sealing to prevent condensation, which can water down the sauce.
- Freezer: For longer storage, portion the dish into freezer-safe containers and freeze for up to 2 months. To keep the gnocchi from becoming mushy, consider undercooking them slightly before freezing.
Reheating
- Stovetop: The best way to reheat Asiago Chicken & Gnocchi is gently on the stove over low to medium heat. Add a splash of milk, cream, or chicken broth to restore creaminess as the sauce may thicken in the fridge. Stir occasionally until heated through.
- Microwave: If you’re short on time, microwave in 1-minute intervals, stirring in between, and add a small splash of liquid to prevent dryness.
- Oven (for baked versions): Cover with foil and reheat at 350°F (175°C) until warmed, about 15–20 minutes.
Extra Tips
- Avoid high heat, which can cause the cream sauce to separate.
- Reheat only the portion you plan to eat, as repeated reheating can change the texture.
- Garnish with fresh herbs or a sprinkle of Asiago to revive flavor before serving.
With these tips, your leftovers will taste just as indulgent and comforting as when freshly made.
FAQs About Asiago Chicken & Gnocchi
1. Can you substitute Asiago with Parmesan or Romano?
Yes, Parmesan or Romano can work, but the flavor will be less sharp.
2. Can you freeze Asiago chicken & gnocchi?
Yes, but freeze before baking for best texture.
3. How do you keep gnocchi from becoming mushy?
Don’t overcook; remove them as soon as they float to the surface.
4. What’s the difference between Asiago cheese and Parmesan?
Asiago is nuttier and sharper, Parmesan is milder and saltier.
5. How do you make this dish gluten-free?
Use gluten-free gnocchi and double-check all sauce ingredients.
6. Can you make it in a slow cooker or Instant Pot?
Yes—sauté chicken first, then cook with cream and gnocchi on low.
7. Is this dish the same as Olive Garden’s version?
It’s similar, but Olive Garden’s version is slightly lighter and includes spinach.
Dig into this Loaded Cheeseburger Alfredo Pasta — a creamy, cheesy fusion of two comfort food favorites.”
Tips & Tricks for the Perfect Asiago Chicken & Gnocchi
Creating the perfect Asiago Chicken & Gnocchi is all about technique and attention to detail. Here are some tried-and-true tips to make your dish restaurant-worthy every time:
- Sear the chicken properly – Don’t rush this step. A golden-brown crust on the chicken adds depth and flavor to the sauce. Use medium-high heat and avoid overcrowding the pan.
- Use fresh Asiago cheese – Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Grate fresh Asiago for the creamiest sauce.
- Cook gnocchi just until they float – Overcooking makes gnocchi heavy and mushy. Remove them from boiling water as soon as they rise to the surface.
- Build flavor in layers – Sauté garlic in butter before adding cream, then slowly whisk in the cheese. This ensures a silky sauce that doesn’t separate.
- Save a little pasta water – If the sauce gets too thick, stir in a splash of the starchy gnocchi water to loosen it while maintaining creaminess.
- Don’t skip the garnish – Fresh parsley, basil, or even a sprinkle of extra Asiago elevates presentation and taste.
- Add vegetables for balance – Spinach, broccoli, or mushrooms not only add nutrients but also bring texture and color to the dish.
- Serve immediately – Cream sauces thicken as they sit, so bring it straight from the pan to the table for the best results.
With these tips, your Asiago Chicken & Gnocchi will turn out flavorful, creamy, and irresistibly comforting every single time.
Conclusion
Asiago Chicken & Gnocchi is more than just another pasta-inspired dish — it’s the kind of recipe that brings warmth, comfort, and satisfaction to the table. With its combination of juicy chicken, pillowy gnocchi, and a velvety Asiago cheese sauce, it strikes the perfect balance between hearty and indulgent. The flavors are bold yet approachable, making it a dish that both kids and adults will love.
One of the best things about this recipe is its flexibility. Whether you keep it classic with cream and cheese, or customize it with spinach, mushrooms, or sun-dried tomatoes, it adapts beautifully to different preferences. You can even lighten it up with gluten-free gnocchi or dairy-free alternatives while still keeping that irresistible richness.
Beyond its flavor, this dish also works for any occasion. It’s quick enough for a busy weeknight, yet elegant enough to serve when entertaining guests. Paired with garlic bread, roasted vegetables, or a crisp salad, it creates a well-rounded meal that feels comforting and special.
In the end, Asiago Chicken & Gnocchi is a recipe you’ll come back to time and time again. It’s proof that simple ingredients, when combined thoughtfully, can create unforgettable comfort food.
