Ingredients
- 1 pound chicken breast, diced
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated asiago cheese
- 1 pound potato gnocchi
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Feel free to substitute the chicken with turkey or even shrimp for a coastal twist, thanks to my newfound inspirations living in Charleston. If asiago cheese isn’t available, parmesan can be a good alternative, though the distinct nutty flavor of asiago is worth seeking out.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook until golden and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. This reminds me of the countless times I helped my mom prepare her famous garlic-infused dishes — the aroma is simply magical.
- Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Stir in the grated asiago cheese until melted and smooth. This creamy sauce is the heart of the dish, reminiscent of the rich, comforting soups my family would savor together.
- Add the gnocchi and Italian seasoning to the skillet, stirring to coat. Cook for about 3-4 minutes, or until the gnocchi are tender and cooked through.
- Return the cooked chicken to the skillet, stirring to combine everything. Season with salt and pepper to taste.
- Garnish with fresh parsley before serving. The final touch of greenery always reminds me of my abuela’s garden, where fresh herbs were a staple in transforming simple dishes into something special.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International