Creamy Chicken, Mushroom, and Gnocchi

Creamy chicken, mushroom, and gnocchi is a great weeknight meal. It is warm and comforting and also very quick and easy.

Using packaged shelf-stable potato gnocchi makes this recipe quick and easy. Making homemade gnocchi is a fun little project when you have time. But using the packaged version means you can enjoy these little potato pillows of goodness anytime!


Chicken Breast: I use one chicken breast for the two of us. One or two chicken thighs would work well too.

Italian Seasoning: Gnocchi originated in Italian cuisine, so Italian seasonings make perfect sense for this recipe.

Salt & Pepper: Brings out the flavors.

Olive Oil: Used to sauté the chicken and the mushrooms.

Mushrooms: We always have portabella mushrooms available.

Potato Gnocchi: I typically find packaged gnocchi in the pasta/Italian section in the grocery store. If you buy a one-pound package you will use half of it in the recipe meant for two people. I seal the remaining gnocchi in a container and freeze it for another use.

Chicken Stock: I used low-sodium chicken stock. Adds flavor and provides the base for the sauce.

Half & Half: Makes the sauce creamy and delicious.

Garlic: Adds sharp, pungent flavor and wonderful aroma.

Flour: Used to thicken the creamy sauce.

Paprika: Adds a bit of color to the sauce.

Spinach: I love the flavor and pop of color that this healthy green veggie adds to this dish.

I mean, look at the creamy sauce. Give me all the creamy sauces!


Creamy chicken, mushroom, and gnocchi is a one-skillet meal. So pull out a deep, heavy bottom skillet and heat a tablespoon of the olive oil. The remaining tablespoon is used to sauté the mushrooms later on.

Season the chicken, add to the skillet, and sauté until the chicken is just done. Remove the chicken from the skillet and set aside. Removing the chicken while the other ingredients are prepared keeps the chicken from getting tough and overdone. Sauté the mushrooms, then add them to the plate along with the chicken.

Stir the flour into the residual olive oil and add the gnocchi, stock, half & half, and seasonings. Bring the mixture to a heavy simmer while the gnocchi cooks. This means the mixture is hot and bubbly, but not quite a full boil.

Once the gnocchi is tender, stir in the spinach and stir as it wilts. Stir the chicken and mushrooms back into the skillet. Heat through and season with salt and pepper. Serve immediately.

If you love gnocchi like I do, try this skillet version with shrimp and this wonderful sheet pan recipe!

Creamy Chicken, Mushroon, and Gnocchi

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 2


  • 1 chicken breast skinless boneless, chopped into bite-sized pieces
  • 1 tsp Italian seasoning
  • salt and freshly ground black pepper to taste
  • 2 Tbsp olive oil divided
  • 1 cup mushrooms sliced
  • 8 ounces potato gnocchi
  • ½ cup low sodium chicken stock
  • ¼ cup half & half
  • 2 cloves garlic minced
  • 2 tsp flour
  • ½ tsp Italian seasoning
  • ½ tsp paprika
  • 1 cup fresh spinach roughly chopped
  • salt and freshly ground black pepper to taste


  • Stir in mushrooms and chicken into the skillet and season with salt and pepper.
  • Flip the chicken over and cook for about 5 more minutes or until it’s cooked through. Remove the chicken from the skillet to a plate and set aside.
  • Heat the remaining Tbsp of olive oil in the same, now empty, skillet. Cook sliced mushrooms in remaining 1 Tbsp of olive oil over medium heat for about 1 or 2 minutes, until lightly browned and softened. Remove cooked mushrooms from the skillet and place on the plate with the chicken.
  • To the same, now empty, skillet add the garlic and stir for one minutes. Add the flour and stir until it incorporates with the residual olive oil in the skillet. Add uncooked potato gnocchi, chicken stock, half & half, Italian seasoning, and paprika. Bring the mixture to a heavy simmer on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce simmers
  • Add fresh spinach, and cook on medium heat, stirring frequently for about 3 minutes until the spinach wilts to your liking.
  • Stir in mushrooms and chicken into the skillet and season with salt and pepper.
Keyword Comfort, Creamy, Starch

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