Creamy Tuscan Chicken and Cauliflower Gnocchi

This Italian dinner recipe combines authentic flavors with modern cooking techniques. Ready in 35 minutes, serves 4 people. Serve warm in shallow bowls, garnished with fresh basil. Complements a side of roasted green beans or a crisp arugula salad with balsamic vinaigrette.

Cuisine: Italian Type: Dinner Time: 35 min Servings: 4 Calories: 516 per serving
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Nutrition Information

Each serving contains approximately 516 calories and 53.0g of protein. Macronutrients include 42.0g carbohydrates and 15.0g fats per serving.

Per Serving

Calories
516
Protein
53.0g
Carbohydrates
42.0g
Fats
15.0g

Total

Calories
2064
Protein
213.0g
Carbohydrates
168.0g
Fats
60.0g

Ingredients

This recipe requires 13 ingredients. All ingredients are commonly available at grocery stores.

  • 1.5 lb Boneless Skinless Chicken Breast
    cut into 1-inch bite-sized pieces
  • 24.0 oz Cauliflower Gnocchi
    frozen, keep frozen until use
  • 2.0 tbsp Olive Oil
    divided use
  • 4.0 clove Garlic
    minced fresh
  • 0.5 cup Sun-dried Tomatoes
    dry-packed (not in oil), thinly sliced
  • 5.0 oz Baby Spinach
    fresh, washed
  • 0.5 cup Chicken Broth
    low sodium
  • 12.0 fl oz Evaporated Skim Milk
    fat-free, shaken well
  • 0.25 cup Parmesan Cheese
    freshly grated
  • 1.0 tsp Italian Seasoning
    dried herb blend
  • 0.5 tsp Salt
    kosher or sea salt, to taste
  • 0.25 tsp Black Pepper
    freshly ground
  • 0.25 cup Fresh Basil
    thinly sliced for garnish

Instructions

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Ingredient Preparation

  1. Gather equipment: Large deep skillet or chef's pan, chef's knife, cutting board, measuring cups and spoons, whisk, spatula, tongs, and a plate for reserved cooked items.
  2. Pat dry 1.5 lb (680g) chicken breasts and cut into 1-inch (2.5cm) bite-sized pieces; season comfortably with salt and pepper.
  3. Mince 4 garlic cloves and thinly slice 0.5 cup (120ml) sun-dried tomatoes.
  4. Measure out liquids: 0.5 cup (120ml) chicken broth and 12 fl oz (355ml) evaporated skim milk. Shake the milk can well before opening.
  5. Measure dry ingredients: 0.25 cup (60ml) grated parmesan cheese, 1 tsp (5ml) Italian seasoning. Wash 5 oz (142g) baby spinach if not pre-washed.
  6. Keep 24 oz (680g) cauliflower gnocchi in the freezer until the exact moment of cooking to prevent sticking.

2. Sear the Chicken

  1. Heat 1 tbsp (15ml) olive oil in the large skillet over medium-high heat until shimmering.
  2. Add the seasoned chicken pieces in a single layer (cook in batches if necessary to avoid crowding).
  3. Cook undisturbed for 3 minutes to develop a golden-brown sear.
  4. Flip chicken and cook for another 1-2 minutes until cooked through (internal temp 165°F/74°C), then transfer to a clean plate and set aside.

3. Pan-Fry the Cauliflower Gnocchi

  1. Wipe the skillet quickly if needed, then add the remaining 1 tbsp (15ml) olive oil over medium-high heat.
  2. Add the frozen cauliflower gnocchi directly to the hot pan. Break apart any clumps.
  3. Let gnocchi cook undisturbed for 3-4 minutes to brown deeply on one side.
  4. Flip and sauté for another 3 minutes until crispy on the outside and tender inside. Transfer to the plate with the chicken.

4. Prepare the Creamy Tuscan Sauce

  1. Reduce heat to medium. Add minced garlic and sliced sun-dried tomatoes to the pan; sauté for 60 seconds until fragrant.
  2. Deglaze the pan with 0.5 cup (120ml) chicken broth, scraping up any browned bits from the bottom.
  3. Pour in 12 fl oz (355ml) evaporated skim milk and stir in 1 tsp (5ml) Italian seasoning.
  4. Simmer gently for 2 minutes to allow the sauce to thicken slightly and flavors to meld.

5. Combine and Finish

  1. Stir in 0.25 cup (60ml) grated parmesan cheese and 5 oz (142g) baby spinach. Stir constantly until spinach wilts.
  2. Return the cooked chicken and gnocchi to the pan. Toss gently to coat everything in the sauce.
  3. Warm everything through for 30 seconds. Turn off heat.

Plating

  1. Select warm, shallow pasta bowls to keep the creamy sauce at the perfect temperature.
  2. Spoon the gnocchi and chicken into the center of the bowl, piling it slightly high to create volume.
  3. Arrangement is key—ensure pieces of the red sun-dried tomatoes and green spinach are visible on top for a beautiful color contrast.
  4. Dust the dish with a final layer of freshly grated Parmesan cheese.
  5. Scatter the thinly sliced fresh basil over the top to add freshness and a vibrant pop of green.
  6. Wipe the rim of the bowl with a clean cloth for a spotless, professional finish before serving.

Family Beverage

Sparkling water with fresh lemon slices and mint sprigs

Alcohol Beverage

Chilled Pinot Grigio or a light Sauvignon Blanc

Serving Suggestions

Serve warm in shallow bowls, garnished with fresh basil. Complements a side of roasted green beans or a crisp arugula salad with balsamic vinaigrette.

Notes

This heart-healthy version replaces heavy cream with evaporated nonfat milk or Greek yogurt to significantly reduce saturated fat while maintaining a creamy texture. Cauliflower gnocchi is utilized to minimize refined carbohydrates and boost fiber content compared to traditional potato dumplings. Ensure to use dry-packed sun-dried tomatoes or drain oil-packed ones thoroughly to limit excess calories. Allergens present: milk, eggs, sulfites, nightshade.

Storage

Allow the dish to cool completely before transferring to an airtight container. Keep it in the refrigerator for up to 3 days. The sauce will thicken as it sits, so stir in a splash of water or broth when reheating to restore that lovely creamy texture.

Freezing

Freeze in robust, freezer-safe containers for up to 2 months. Keep in mind that the cauliflower gnocchi may soften and the sauce might separate slightly upon thawing. Defrost thoroughly in the fridge overnight and reheat gently on the stovetop over low heat to bring the sauce back together.

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