This Asiago Chicken and Gnocchi has been a weeknight lifesaver in my kitchen for years and it always brings everyone to the table. I first put this combination together on a busy evening when I had a package of potato gnocchi and a couple of chicken breasts left in the fridge. The result was so simple and satisfying that it became a go to for celebrations and quiet dinners alike. The texture contrast between tender, quickly pan seared chicken and soft gnocchi in a velvety cheese enriched sauce is what makes this dish unforgettable.

What I love most is how approachable the flavors are. The shallot and garlic build a subtle aromatic base, the flour and chicken broth form a glossy sauce, and the half and half rounds everything into a smooth coat that Asiago cheese then brightens with a nutty tang. I usually serve this when guests pop over unexpectedly because it looks refined but comes together fast. My family remembers the first time I served it at a casual Sunday supper and still asks for the leftovers to be packed for lunches.

Ingredients

• Chicken breasts: Use 3 boneless skinless breasts totaling about 1 1 2 pounds. Pound to even thickness for uniform cooking. Look for organic or free range if you prefer a milder flavor and firmer texture.
• Kosher salt and black pepper: Essential for seasoning. Kosher salt gives better control so the meat seasons evenly and black pepper adds a gentle warmth.
• Unsalted butter: Five tablespoons divided. Unsalted gives you control over the finished salt level and browns beautifully in the pan.
• Shallot: One medium, diced, about one third cup. Shallot gives a sweet onion aroma that melts into the sauce more delicately than yellow onion.
• Garlic: One teaspoon minced. Fresh garlic offers bright aromatics. Mince finely so it disperses evenly through the sauce.
• All purpose flour: Three tablespoons. This makes a quick roux to thicken the sauce and helps the broth cling to the gnocchi.
• Chicken broth: Two cups. Low sodium is ideal so you can finish with cheese without oversalting.
• Half and half: Half a cup. It creates a creamy texture without being as heavy as heavy cream and blends well with Asiago.
• Potato gnocchi: One 16 ounce package, uncooked. Store bought potato gnocchi saves time and cooks quickly in the sauce.
• Fresh baby spinach: Two cups. Adds color and a fresh contrast to the rich sauce. It wilts quickly into the warm gnocchi.
• Asiago cheese: Half a cup finely grated. Freshly grated Asiago melts more smoothly than pre shredded varieties and delivers a nutty, slightly sharp flavor.
• Fresh parsley: Chopped for garnish. Brightens the plate and offers a fresh herbal note to contrast the cheese.

Instructions

Prepare and season the chickenPat each breast dry with paper towels and place between two pieces of plastic wrap. Gently pound to an even thickness of about 1 2 inch using a meat mallet or rolling pin. Season both sides evenly with 1 2 teaspoon kosher salt and 1 4 teaspoon black pepper. Even thickness ensures predictable cooking and juicy results.Sear the chickenHeat a large non stick skillet over medium heat and add 2 tablespoons of butter. When butter foams and smells nutty add the chicken. Cook for about 8 to 10 minutes total, flipping once at the four to five minute mark. Use an instant read thermometer and remove when the internal temperature reads 165 F. Transfer to a plate and tent loosely with foil to rest while you finish the sauce. Resting preserves juices and keeps the chicken tender.Build the sauce baseIn the same skillet melt the remaining 3 tablespoons of butter over medium heat. Add the diced shallot and cook for 3 to 5 minutes until softened and translucent, stirring often. Add the minced garlic and cook for one minute more until fragrant but not brown. This gentle sweat draws out sugars and gives a rounded base to the sauce.Make the roux and deglazeSprinkle three tablespoons of flour over the shallot and garlic and whisk constantly for about one minute until the flour loses its raw smell and begins to turn slightly golden. Gradually stream in two cups of chicken broth while whisking to avoid lumps. Scrape any browned bits from the bottom of the pan into the sauce as these add deep flavor. Simmer for three to five minutes until the sauce is slightly thickened.Finish the sauce and cook the gnocchiStir in half a cup of half and half, then add the uncooked gnocchi, pressing them into the sauce so they are submerged. Maintain a gentle simmer and cook for five to seven minutes, stirring occasionally, until the gnocchi are tender and cooked through. Gnocchi are ready when they float and feel pillowy with no dense center.Add greens and cheeseStir in two cups of fresh baby spinach and half a cup of finely grated Asiago cheese. Cook for two to three minutes until the spinach wilts and the cheese melts into a glossy sauce. Taste and adjust seasoning with a little more salt or pepper if needed.Finish and serveRemove the skillet from heat and arrange the rested chicken breasts on top of the gnocchi mixture. Spoon sauce over the chicken and garnish with chopped fresh parsley. Serve immediately so the chicken stays warm and the gnocchi retain their pillowy texture.

Storage Tips

Allow leftovers to cool briefly at room temperature no more than one hour then transfer to airtight containers. Refrigerate for up to three days. To freeze portion into meal size containers and remove as much air as possible. Frozen portions will last up to three months. Reheat gently over low heat on the stovetop adding a splash of broth or milk to loosen the sauce. Microwaving works but do it in short intervals and stir to avoid hot spots and overcooked gnocchi that can become gummy.

Ingredient Substitutions

Swap Asiago for Parmigiano Reggiano for a sharper finish or for Pecorino Romano for a saltier profile that pairs well with bitter greens. Use heavy cream instead of half and half for a richer mouthfeel at the cost of higher fat. If you need a gluten free option choose a gluten free flour for the roux and a certified gluten free gnocchi. For a dairy free version use olive oil in place of butter, coconut cream in place of half and half, and a dairy free shredded cheese though flavor and texture will be different.

Serving Suggestions

Serve with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Toasted garlic bread or a simple baguette are classic companions for mopping up sauce. For a complete dinner consider roasted seasonal vegetables such as asparagus in spring or honey roasted carrots in winter. Garnish with extra grated Asiago and chopped parsley for color and brightness.

Cultural Background

The combination of gnocchi and cheese rich sauces is rooted in Italian comfort cooking where small dumplings were served with simple butter and cheese or brothy sauces. Asiago cheese comes from the Veneto region and adds a nutty and slightly piquant note that is different from Parmesan. This adaptation pairs Italian gnocchi technique with American pan seared chicken to create a dish that feels both familiar and a bit elevated, reflecting how home cooks blend traditions into practical, delicious meals.

Seasonal Adaptations

Spring is a great time to add peas and young asparagus to the skillet. In summer swap spinach for baby arugula for peppery notes and fold in cherry tomatoes at the end for brightness. In fall and winter try adding roasted mushrooms or kale and finish with a squeeze of lemon to lift heavier flavors. Small swaps change the profile but keep the basic method which is versatile across seasons.

Meal Prep Tips

Cook the sauce and gnocchi until just shy of completion and cool rapidly. Store the chicken separately. When ready to serve reheat the sauce gently while searing or warming the chicken so both elements finish at the same time. Use shallow airtight containers to cool quickly and label with date. For grab and go lunches portion into individual containers and pack fresh parsley to add at serving for a fresh finish.

This Asiago Chicken and Gnocchi brings warmth and ease to the table. It is a recipe that rewards small attentions like using freshly grated cheese and letting the chicken rest. I hope it becomes one of the dishes you reach for when you want comfort that feels a little indulgent and a little like home.