Creamy Sun Dried Tomato Chicken Gnocchi (2024)

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This Creamy Sun Dried Tomato Chicken Gnocchi is so comforting, simple and satisfying. These juicy chicken tenders witha sun dried tomato creamy sauceand gnocchiwill make it to your dinner table in 20minutes.

Creamy Chicken Gnocchi

This dish hits every crave-able note. It’s creamy, dreamy, rich, packed full of tender chicken, all served on fluffy little pillows of gnocchi. I have dreams about this dinner ever since the night I first made it and I know you all will too.

We’re also using sun dried tomatoin this dish which adds so much depth and earthy complexity to this dish. You can make your own at home but why bother? Store bought works just as well and ensures this dinner will be ready in aflash.

What Is Gnocchi?

Gnocchi is Italian in origin, as so many delicious things are! They are little dumplings typically made from potato, egg, semolina flour, and cheese. They soak up all that rich sauce perfectly and pair oh so well with savory sausage, so let’s get into it!

• Gnocchi –I used store bought today but if you want to make your own, feel free to use my recipe.
• Oil – Just use the sun dried tomato oil right from the jar, it’ll ensure we get all that flavor infused throughout the dish.
• Butter –Unsalted as we want to control the sodium content of our dish.
• Chicken –I used chicken tenders today they’re the perfect size, quick to cook because they’re so thin and small.
• Garlic –Use as much or little as you like.
• Seasoning –Salt and pepper.
• Sun dried tomatoes –Store bought works just fine, be sure to get the ones inoil.
• Milk – I used 3.25% fat content as we want to combine this with some cream to make a nice creamy dish
• Cream –I used half and half.
• Cheese –Parmesan cheese as we want something sharp and salty, keep this in mind while adding salt to your dish.
• Cornstarch –To thicken the sauce for our dish.
• Parsley –Fresh and chopped up to be sprinkled over top as a nice bright garnish.

1. Prepare the sun dried tomatoes and cook the gnocchi: Drain the oil from the sun dried tomatoes jar into a small bowl. Keep this to use in the recipe. Cook the gnocchi according to package instructions.
2. Brown the chicken:In a large skillet heat the butter and sun dried tomato oil over medium-high heat. Add the chicken tenders to the skillet and season with salt and pepper. Cook the chicken on both sides until no longer pink inside and lightly golden brown. Transfer the chicken to a plate and set side.
3. Saute the aromatics: If more oil is needed in your skillet, add additional sun dried tomato oil. Add the garlic and sun dried tomatoes to the skillet and saute for about 2 to 3 minutes until the garlic becomes aromatic and fragrant.
4. Create the sauce:Add the cup and a half of milk, half and half and Parmesan cheese to the skillet. In a small bowl whisk the cornstarch with the 2 tbsp of milk and add this to the skillet as well. Stir or whisk in the sauce. The sauce will begin to thicken as it bubbles from the cornstarch. Cook for about a minute.
5. Finish the sun dried tomato chicken gnocchi:Stir in thegnocchi and add the chicken back to the skillet. Drizzle some of the sauce over the chicken and wait for the gnocchi to finish cooking, garnish with parsley and serve while warm.

Want To Make Your Own Gnocchi?

If you’d like to really take this dish to the next level, feel free to make your own gnocchi! It’s not nearly as difficult as making home made pasta, but it does still require some extra time. Here’s my recipe for making your own gnocchi from scratch.

Other Pasta You Can Use

This creamy dish will work with many other types of pasta if you have some in the pantry you’d like to use up. If you use another type of pasta, reduce the sauce slightly so that the sauce will cling to the pasta. You will want to cook the pasta to slightly less than al dente before incorporating it into the dish and allowing to cook for 2 minutes.

Make ahead

This dish is great for making ahead. It stores beautifully so feel free to get some meal prep going. You can store it in an air tight shallow container in the fridge for3 – 4 days or in the freezer for up to 2 months. Just be sure to allow it to fully cool before placing it in the fridge. Allow to thaw overnight in the fridge before heating back up on the stove top and incorporating your gnocchi.

More Incredible Pasta Recipes

• Garlic Butter Chicken Gnocchi
• One-Skillet Ham and Cheese Gnocchi
• Cheese Gnocchi Bake
• One Pot Chicken Florentine Gnocchi
• Sausage Leek Ragu Gnocchi
• Creamy Tomato Chicken Pasta
• Chicken And Gnocchi Dumpling Soup
• Cheesy Taco Pasta
• Creamy Sun-Dried Tomato Chicken Ravioli
• Caprese Gnocchi Sheet Pan
• Creamy Ravioli