Ingredients
Chicken and Coating
- 1 lb (450g) chicken breast
- 3 tablespoons flour
- 1 teaspoon paprika
- 1 teaspoon basil
- 1 teaspoon fine sea salt
- 1/8 teaspoon black pepper
- 2 tablespoons oil from the sun-dried tomato jar
Vegetables and Aromatics
- 1 medium onion, diced
- 4 cloves garlic, finely chopped
- 6 sun-dried tomatoes (in oil, drained and roughly chopped)
Sauce
- 1 cup butternut squash or pumpkin puree
- 1 1/4 cups (300ml) chicken broth
- 1/4 cup (60ml) heavy cream
- 1/4 teaspoon basil
- 1/8 teaspoon paprika
- 1/2 cup (45g) grated Parmesan cheese
- 2 tablespoons sour cream
Pasta
- 1 lb (450g) fresh gnocchi
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Roughly chop the sun-dried tomatoes, grate the Parmesan using the small holes of a box grater, dice the onion, and finely chop the garlic cloves.
- Coat the Chicken: In a medium to large bowl, combine flour with paprika, basil, salt, and pepper. Cut the chicken breast into 1-inch (2.5 cm) pieces and toss them with the flour mixture until evenly coated. If dry flour remains, add a couple of drops of water and toss again until chicken is fully coated.
- Cook the Chicken: Heat the oil from the sun-dried tomato jar in a large frying pan over medium-high to high heat. Add the coated chicken pieces in a single layer and cook until well browned on one side. Turn them over and cook until the chicken is fully cooked through. Remove from the pan and set aside on a plate.
- Sauté Aromatics: Reduce the heat to medium-low and add the diced onion to the same pan. Cook for a few minutes until softened. Add the chopped garlic and cook for another 30 seconds to release its aroma, being careful not to burn it.
- Make the Butternut Squash Sauce: Stir in the butternut squash puree, chicken broth, heavy cream, basil, and paprika. Whisk the mixture thoroughly and bring it to a gentle boil.
- Cook Gnocchi in Sauce: Add the fresh gnocchi to the simmering sauce. Cook over low heat according to the package instructions—typically about 2 minutes. If cooking longer causes the sauce to thicken too much, add a splash more chicken broth to maintain consistency and prevent sticking or burning at the pan's bottom.
- Finish the Sauce: Stir in the chopped sun-dried tomatoes, grated Parmesan cheese, and sour cream. Continue to cook on low heat until the Parmesan melts completely. Season the sauce with salt and pepper to your taste.
- Combine Chicken and Serve: Return the cooked chicken pieces to the pan, stirring gently to combine all the ingredients and heat through evenly.
- Enjoy: Serve the creamy chicken and gnocchi dish immediately while hot, savoring the rich flavors and comforting textures.
Notes
- If your gnocchi requires longer cooking than 2 minutes, add extra chicken broth as needed to keep the sauce from becoming too thick or burning.
- Using oil from the sun-dried tomato jar adds extra depth of flavor; substitute with olive oil if unavailable.
- Fresh gnocchi delivers the best texture, but store-bought frozen gnocchi can be used—adjust cooking time accordingly.
- For a lighter alternative, substitute heavy cream with half-and-half or a plant-based cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-inspired
