Directions
- 1Season both sides of the thin sliced chicken breasts with salt, pepper, and garlic powder.
- 2Cook chicken for about 3 to 4 minutes on each side until done, then let them rest in some foil.
- 3In the same pan, add butter, shallot, Italian seasoning, and red pepper flakes.
- 4Once the butter is melted, add flour to make a roux and let it cook for about 5 minutes.
- 5Slowly add 2 cups of milk while whisking and continue stirring on low heat until the sauce thickens.
- 6Add gnocchi directly to the sauce and let it simmer covered for about 5 minutes.
- 7After 5 minutes, add a third cup of whipped cream cheese, a third cup of grated Parmesan, and some shredded mozzarella and incorporate.
- 8Add chopped artichoke heart and a few big handfuls of spinach.
- 9Once the spinach is wilted, add some artichoke juice to thin out the sauce.
- 10Finish with salt, pepper, and some extra mozzarella.
- 11Add the cooked chicken back into the pan to let everything melt together.
Ingredients
- 4 thin sliced chicken breast
- salt
- pepper
- garlic powder
- 2 tbsp butter
- 1 shallot
- 1 tsp Italian seasoning
- 0.5 tsp red pepper flakes
- 2 tbsp flour
- 2 cups milk
- 1 lb gnocchi
- 0.33 cup whipped cream cheese
- 0.33 cup grated Parmesan
- 4 oz shredded mozzarella
- 1 cup chopped artichoke heart
- 2 cups spinach
- artichoke juice
Equipment
foilpanwhisk
Tips
- Let chicken rest in foil once cooked.
- Use artichoke juice to thin out the sauce and add flavor.
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