Chicken Gnocchi Pasta

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4.94 from 31 votes

This creamy Chicken Gnocchi Pasta with mushrooms and spinach is restaurant-quality and can be made in just one pan!

Prep Time20

Cook Time20

Total Time40

Course: Dinner

Cuisine: American, Italian

Keyword: Chicken Gnocchi Pasta

Servings: servings

Author: Chelsea Lords

Cost: $14.56

Equipment

Large pan oven-safe

Ingredients

1 tablespoon olive oil
2 cups sliced cremini mushrooms
1 small yellow onion finely diced
1-1/2 teaspoons minced garlic
4 tablespoons unsalted butter
1/4 cup flour
2 teaspoons chicken bouillon powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cayenne pepper optional
2 cups whole milk see note 1
1-1/4 cups chicken stock
1 (16-ounce) package gnocchi
2 cups chopped rotisserie chicken
2 cups coarsely chopped baby spinach
1/2 cup grated Parmesan cheese
Fresh parsley optional

US - Metric

Instructions

Move a rack in your oven to the upper third of the oven, then preheat to 425°F (218°F).
Place a large oven-safe pan on the stove over medium-high heat. I use a 12-inch cast-iron pan. Pour in the olive oil. Once oil is hot, add diced onion and sliced mushrooms. Sauté, stirring frequently, until onion is transparent and mushrooms are lightly browned, about 5 minutes. Add garlic and stir for another 30 seconds. Transfer this mixture to a bowl or plate and set aside.
Keeping the heat at medium-high, add the butter in the pan and melt. Once melted, add the flour and whisk until smooth. Continue cooking, whisking constantly for about 1–2 minutes. Add in chicken bouillon, Italian seasoning, salt, and pepper. Add cayenne pepper if desired.
Very gradually whisk in the chicken broth and then the milk, whisking constantly until the mixture is smooth. Continue to whisk until the mixture thickens, about 5–7 minutes. If using a cast-iron pan, the cream base can settle on the bottom and not thicken properly, so be sure to scrape the bottom and whisk near constantly.
Add in the chopped chicken, uncooked gnocchi, mushroom and onion mixture, and coarsely chopped spinach. Stir until everything is coated in cream sauce. Top with Parmesan cheese and place in the oven. Bake for 18–25 minutes. If desired, broil for 1–2 minutes for a delicious crispy top. Watch closely—it can go from perfect to burnt in a matter of seconds!
Remove from the oven, gently stir, and let stand for about 5–10 minutes to slightly cool and thicken. It’s very creamy right out of the oven but thickens as it stands. Taste and add any additional salt and pepper as needed. Top with fresh parsley and additional Parmesan if desired.

Video

Notes

Note 1: I don't recommend 1%, 2%, or non-dairy milks in this recipe.

Storage: Store leftover Chicken Gnocchi Pasta in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of milk if needed.

Nutrition