Some nights, I find myself staring at the clock, wondering if there’s enough time or energy to cook something real. The kind of dinner that feels like a warm hug but still keeps me on track with my goals. That’s exactly when this high protein chicken gnocchi steps in. The first time I made it, I was halfway through a workday that stretched longer than expected. I chopped the chicken with one hand while scrolling through texts with the other—okay, maybe not the safest multitasking, but hey, it worked. The smell of garlic and parmesan hitting the pan lifted my mood almost instantly. By the time the spinach wilted and everything came together, I was ready to sit down and savor a meal that felt both indulgent and smart.
There’s something about the pillowy gnocchi soaking up that creamy sauce that makes the whole kitchen feel inviting. Plus, the gentle heat from the crushed red pepper flakes adds just the right amount of kick without overpowering the dish. I usually don’t measure the parsley exactly, just a generous sprinkle—sometimes more if I’m feeling fancy. It’s become a kind of ritual, this messy but rewarding dance of cooking and unwinding.
Why You’ll Love It
- This meal packs a good protein punch, perfect for refueling after a long day or a workout.
- The creamy garlic parmesan sauce feels indulgent but uses almond milk to keep it lighter than a typical cream base.
- It’s simple — and that’s kind of the point. No complicated steps or hard-to-find ingredients.
- The spinach adds a fresh touch, sneaking in some greens without demanding a separate salad prep.
If you’re worried about leftovers, don’t be. It reheats well, though the gnocchi softens a bit, so I prefer to enjoy it fresh if I can.
Print
High Protein Chicken Gnocchi
- Total Time: 35 minutes
- Yield: 4 1x
Description
A delicious and hearty high-protein chicken gnocchi recipe featuring tender chicken breast, pillowy gnocchi, and a creamy garlic parmesan sauce. Perfect for a nutritious and satisfying meal.
Ingredients
1 pound boneless skinless chicken breast, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried Italian seasoning
1 pound potato gnocchi
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup low-sodium chicken broth
1 cup unsweetened almond milk
1/2 cup grated Parmesan cheese
2 cups fresh baby spinach
1/4 teaspoon crushed red pepper flakes
2 tablespoons chopped fresh parsley
Instructions
Season the chicken breast pieces with salt, black pepper, garlic powder, and dried Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken from skillet and set aside.
Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions, usually 2-3 minutes, until they float to the surface. Drain and set aside.
In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Pour in the chicken broth and almond milk, stirring to combine. Bring the mixture to a simmer and cook for 3-4 minutes until slightly thickened.
Stir in the grated Parmesan cheese until melted and smooth.
Add the cooked chicken, gnocchi, baby spinach, and crushed red pepper flakes to the skillet. Stir gently to combine and cook for 2-3 minutes until the spinach is wilted and everything is heated through.
Remove from heat and sprinkle with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Kitchen Notes: I usually cook everything in one large skillet, which saves on cleanup and keeps the flavors mingling. Serving it with a crisp side salad or some roasted veggies rounds the meal out nicely. For variations, you could swap the chicken for turkey or tofu if you’re feeling adventurous, though I haven’t tried the tofu version myself. Adding mushrooms or sun-dried tomatoes could add depth, but I tend to keep it straightforward on busy nights. If you like it spicier, a dash more crushed red pepper flakes or a sprinkle of chili powder works well.
FAQ
Can I make this gluten-free? Yes, as long as you use gluten-free gnocchi. The rest of the ingredients are naturally gluten-free.
What’s the best way to reheat leftovers? I find reheating gently in a skillet works best to avoid mushy gnocchi. The microwave is fine if you’re in a rush.
Can I use regular milk instead of almond milk? Absolutely. Almond milk keeps it a bit lighter, but dairy milk will make it richer.
Is this suitable for meal prep? Yes, but I recommend eating within three days for the best texture and flavor.
Ready to turn a hectic evening into a cozy, satisfying one? Scroll down, save this recipe, and get cooking — your future self will thank you.