Ingredients:

  • 1 lb chicken breast, cut into 1-inch bite-sized pieces
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 16 oz potato gnocchi
  • 2 cups fresh baby spinach

Instructions:

  1. Pat the chicken dry and season with salt and pepper. Heat olive oil over medium-high heat until shimmering. Add chicken in a single layer and cook without moving for 3 minutes until a golden-brown crust forms. Flip and cook for another 2-3 minutes until opaque throughout. Remove chicken from the pan and set aside on a plate.
  2. Lower heat to medium and melt 2 tbsp of butter. Add the gnocchi directly from the package. Sauté for 4-5 minutes, stirring occasionally, until the edges are golden and smell nutty.
  3. Stir in the minced garlic for 30 seconds until fragrant. Pour in the chicken broth and heavy cream, scraping the bottom of the pan to release the flavor bits. Bring to a gentle simmer for 3 minutes.
  4. Stir in the Parmesan cheese and spinach until the leaves wilt and the sauce becomes velvety. Return the chicken to the pan, toss to coat, and serve immediately.