Creamy Sheet Pan Gnocchi
Creamy sheet pan gnocchi is a one pan dinner that pairs tender chicken breasts, roasted vegetables, and pillowy gnocchi with a rich, garlicky cream sauce. An easy comfort food meal with restaurant-style flavor!
Servings: 4
Ingredients
- 1 bunch asparagus (about 16 ounces)
- 2 boneless skinless chicken breasts (about 16 ounces total)
- 1 package (16 ounces) shelf-stable or refrigerated gnocchi (no need to boil)
- 1 pint grape or cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
To finish:
- ½ cup garlic & herb spreadable cream cheese (about ½ of a 7.5 ounce container)
- grated Parmesan cheese, optional for serving
Instructions
- Preheat oven to 425°F. Lightly grease a large rimmed sheet pan, about 18 x 13 inches.
- Rinse asparagus, trim off tough ends, and cut into bite-sized pieces. Cut chicken into bite-sized (about ¾-inch) pieces.1 bunch asparagus, 2 boneless skinless chicken breasts
- In a large bowl, toss together the gnocchi, diced chicken, tomatoes, and asparagus. Drizzle with olive oil, and add garlic powder, salt and pepper. Mix well to coat everything with oil and seasonings.1 package (16 ounces) shelf-stable or refrigerated gnocchi , 1 pint grape or cherry tomatoes, 3 tablespoons olive oil, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon coarse ground black pepper
- Spread the mixture evenly on the prepared sheet pan in a single layer.
- Bake for 15 minutes, remove the pan from the oven, stir well. Continue baking for 10 more minutes until the chicken is cooked through (internal temperature of 165°F) and the tomatoes are soft.
- Remove the sheet pan from the oven. Immediately spoon on the cream cheese in dollops, and gently toss with the vegetables and chicken. The tomatoes will mash up and help form the sauce. The residual heat will melt the cream cheese and turn it into a creamy sauce.½ cup garlic & herb spreadable cream cheese
- Serve immediately, topped with grated Parmesan cheese, if desired.
Notes
- Variations: Try different vegetables. I wouldn’t omit the tomatoes because they are part of the sauce but you could substitute zucchini or mushrooms for the asparagus.
- Storage & reheating: Refrigerate leftovers in an airtight container for up to 3 days. I don't recommend freezing this recipe. To reheat, warm individual servings in the microwave, or larger portions in a skillet over medium-low heat. Add a splash of milk if the sauce seems too thick.
Nutrition
Serving: 4ounces chicken with vegetables and sauce | Calories: 523kcal | Carbohydrates: 52g | Protein: 34g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 947mg | Potassium: 941mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2148IU | Vitamin C: 24mg | Calcium: 103mg | Iron: 7mg
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