I was reluctant to share this Creamy Chicken and Gnocchi recipe because it’s truly nothing fancy, but it’s also exactly what I crave on a winter evening when I want something low-stress, quick-and-easy, and completely comforting. It’s perfect for busy weeknights or cozy weekend dinners. Plus, it’s a crowd-pleaser!
Take advantage of a store-bought rotisserie chicken, then shred the meat and add it to tender, pillowy potato gnocchi, roasted mushrooms, and a quick sauce made with lots of mascarpone cheese. It’s got a rich umami taste and a delicate texture. Literally, my idea of a perfect gnocchi dish!
If you love how simple, yet flavorful this weeknight dinner is, be sure to try our Creamy Chicken Gnocchi Soup, 25-Minute Pesto Gnocchi (with any pesto!), or Chicken Pesto Pasta (with Rotisserie Chicken!) next! Or check out all of our easy dinner recipes!
Ingredient Notes
- Roasted mushrooms: For this you’ll need about 3-4 cups of mushrooms. I like shiitake mushrooms and white button mushrooms. They’re roasted with garlic, extra virgin olive oil, butter, Kosher salt, black pepper, and lots of fresh thyme.
- Dried potato gnocchi, though of course you can make homemade gnocchi!
- Butter
- Shallot and garlic: For tons of added flavor!
- Rotisserie chicken: The easiest way to enjoy shredded or pulled chicken without roasting it yourself! Personally, I love to snack on the crispy skin while I cook…
- Mascarpone cheese: This melts beautifully and creates that luscious creamy sauce!
- Baby arugula, or spinach, kale, Swiss chard leaves, etc. — something leafy!
- Truffle oil: My favorite brand is Truffleist!
- Parmigiano Reggiano and freshly ground black pepper, for serving! Pecorino Romano is a another great cheese option for pasta and gnocchi!
Substitutions
- Dairy-Free: Substitute mascarpone cheese and Parmigiano Reggiano with coconut milk and your favorite Parmesan alternative for a dairy-free version.
- Mushrooms: You can use any variety or mix of mushrooms you like!
- Vegetarian: Skip the chicken for a vegetarian option.
Step-by-Step Instructions
- Roast the mushrooms. This is done at a high heat (425F) so that they are crisp on the outside, with a tender chew. Drizzle with olive oil, season with Kosher salt and black pepper, then add a little but of butter and fresh thyme sprigs
- Meanwhile, cook the gnocchi in a large pot of salted boiling water. You can use fresh or dried gnocchi. Cook until they float to the top, about 3 minutes. Reserve a little cooking water, then drain.
- Sweat the shallot in a couple tablespoons of butter. Stir in chopped shallot then cook until softened, about 3-4 minutes. Add thinly sliced garlic.
- Toss remaining ingredients with the sauce. To this, add 2 cups shredded rotisserie chicken, the roasted mushrooms, cooked gnocchi, mascarpone cheese, and a bit of reserved pasta water. Stir until the cheese has melted.
- Garnish, then serve. Add a few heaping cups of arugula and stir until just barely wilted. Divide between bowls, then add a little more arugula on top for extra greens. I like to drizzle mine with a little truffle oil (or a nice extra virgin olive oil), then top with grated Parmesan and lots of black pepper.
The creamiest, most flavorful chicken and gnocchi!
Expert Tips
- Mushroom Variety: Mix different mushroom varieties for a more complex flavor.
- Grate Your Parmesan: Grate Parmesan cheese yourself for a creamier texture in the sauce.
- For a more delicate texture, consider using Ricotta Gnocchi instead of potato gnocchi!
- Feel free to add more vegetables: fresh or frozen peas, additional leafy greens (like spinach or Swiss chard leaves), or asparagus would be great!
- To roast chicken yourself: Drizzle chicken with a little olive oil, season with Kosher salt and a little black pepper, then cook at 425F for about 35-45 minutes or until an internal temperature of 165F is reached.
Make-Ahead & Storage Suggestions
- To make-ahead: You can cook the potato gnocchi in advance, then drain. You ca also roast the mushrooms and shred the chicken in advance. These can be stored together or in separate containers until you’re ready to make the sauce fresh on a stovetop. When ready, combine with the mascarpone (and if you tossed the cooking water, add some broth or heavy cream to make more of a sauce).
- Leftovers and storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat: Gently reheat on the stovetop with a splash of chicken broth or vegetable broth to maintain the creamy texture.
While gnocchi can be frozen, the creamy sauce may separate upon thawing. If you plan to freeze, consider adding additional mascarpone, broth, or even a splash of heavy cream when reheating.
How To Serve
Serve this Creamy Chicken and Gnocchi with Mushrooms with a side salad, crusty bread, or steamed vegetables for a complete and satisfying meal. A few of my favorite quick-and-easy side dishes:
Each bite is better than the last! If you love the umami flavor of mushrooms as much as I do, this is an absolute must make!
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Creamy Gnocchi with Chicken and Roasted Mushrooms
Equipment
Ingredients
For the mushrooms
- 2 small packages shiitake mushrooms, stems removed, caps quartered (or cut into ½-inch pieces)
- 1 large package white button mushrooms, stems removed, caps quartered (or cut into ½-inch pieces)
- 4 cloves garlic, peeled and cut in half
- 2 Tbsp extra virgin olive oil
- 2 Tbsp unsalted butter
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- About 10-12 fresh thyme sprigs
For the gnocchi
- 1 (1lb) package dried gnocchi
- 2 Tbsp unsalted butter
- 1 large shallot, finely chopped, about 2-3 Tbsp
- 3 cloves of garlic, peeled and thinly sliced or grated
- ½ rotisserie chicken, skin discarded, meat shredded, about 2 cups
- ½ cup mascarpone cheese
- 2 heaping cups (~2oz) baby arugula, plus more for serving
- Truffle oil, or other high quality extra virgin olive oil
- Parmigiano Reggiano, grated, for serving
- Freshly ground black pepper, for serving
Instructions
- Roast the mushrooms. Preheat an oven to 425F. Place quartered (or chopped) mushrooms and halved garlic cloves on a rimmed baking sheet, then drizzle with 2 Tbsp olive oil. Season with ½ tsp Kosher salt and ¼ tsp freshly ground black pepper. Scatter 2 Tbsp butter and 10-12 fresh thyme sprigs on top. Transfer to the preheated oven and roast for 15-20 minutes, or until the mushrooms are tender. Discard thyme stems.
- Cook the gnocchi. Bring a large pot of water to a rapid boil. Season generously with Kosher salt. Add 1 lb dried gnocchi, then cook until they float to the top, about 3 minutes. Reserve about ½-1 cup of the cooking water, then drain. Set gnocchi aside.
- Sweat the shallot. Heat 2 Tbsp butter in a large skillet over medium heat. Add chopped shallot then cook, stirring occasionally, until softened, about 3-4 minutes. Add 3 cloves thinly sliced garlic, then cook 1 minute more.
- Toss remaining ingredients with the sauce. Stir in 2 cups shredded rotisserie chicken, the roasted mushrooms, cooked gnocchi, ½ cup mascarpone cheese, and about ¼ cup of reserved pasta water. Increase the heat to medium-high, then stir until the cheese has melted. Add additional reserved cooking water (or more mascarpone) to create more of a sauce if you like.
- Garnish, then serve. Add 2 heaping cups of arugula, then stir to combine or until just barely wilted. Divide evenly between bowls. You can add a little more arugula on top for extra greens. Drizzle each bowl with a little truffle oil (or a nice extra virgin olive oil), then top with grated Parmesan cheese and lots of freshly ground black pepper. Serve immediately!
Notes
- To make-ahead: You can cook the potato gnocchi in advance, then drain. You ca also roast the mushrooms and shred the chicken in advance. These can be stored together or in separate containers until you’re ready to make the sauce fresh on a stovetop. When ready, combine with the mascarpone (and if you tossed the cooking water, add some broth or heavy cream to make more of a sauce).
- Leftovers and storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat: Gently reheat on the stovetop with a splash of chicken broth or vegetable broth to maintain the creamy texture.
- While gnocchi can be frozen, the creamy sauce may separate upon thawing. If you plan to freeze, consider adding additional mascarpone, broth, or even a splash of heavy cream when reheating.
Nutrition
Photography by: Megan McKeehan
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