Cheesy one pan spinach artichoke chicken gnocchi

20 mins
Serves 1
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Directions

  1. 1Season both sides of the thin sliced chicken breasts with salt, pepper, and garlic powder.
  2. 2Season both sides of the thin sliced chicken breasts with salt, pepper, and garlic powder.
  3. 3Season both sides of the thin sliced chicken breasts with salt, pepper, and garlic powder.
  4. 4Cook chicken for about 3 to 4 minutes on each side until done, then let them rest in some foil.
  5. 5Cook chicken for about 3 to 4 minutes on each side until done, then let them rest in some foil.
  6. 6Cook chicken for about 3 to 4 minutes on each side until done, then let them rest in some foil.
  7. 7In the same pan, add butter, shallot, Italian seasoning, and red pepper flakes.
  8. 8In the same pan, add butter, shallot, Italian seasoning, and red pepper flakes.
  9. 9In the same pan, add butter, shallot, Italian seasoning, and red pepper flakes.
  10. 10Once the butter is melted, add flour to make a roux and let it cook for about 5 minutes.
  11. 11Once the butter is melted, add flour to make a roux and let it cook for about 5 minutes.
  12. 12Once the butter is melted, add flour to make a roux and let it cook for about 5 minutes.
  13. 13Slowly add 2 cups of milk while whisking and continue stirring on low heat until the sauce thickens.
  14. 14Slowly add 2 cups of milk while whisking and continue stirring on low heat until the sauce thickens.
  15. 15Slowly add 2 cups of milk while whisking and continue stirring on low heat until the sauce thickens.
  16. 16Add gnocchi directly to the sauce and let it simmer covered for about 5 minutes.
  17. 17Add gnocchi directly to the sauce and let it simmer covered for about 5 minutes.
  18. 18Add gnocchi directly to the sauce and let it simmer covered for about 5 minutes.
  19. 19After 5 minutes, add a third cup of whipped cream cheese, a third cup of grated Parmesan, and some shredded mozzarella and incorporate.
  20. 20After 5 minutes, add a third cup of whipped cream cheese, a third cup of grated Parmesan, and some shredded mozzarella and incorporate.
  21. 21After 5 minutes, add a third cup of whipped cream cheese, a third cup of grated Parmesan, and some shredded mozzarella and incorporate.
  22. 22Add chopped artichoke heart and a few big handfuls of spinach.
  23. 23Add chopped artichoke heart and a few big handfuls of spinach.
  24. 24Add chopped artichoke heart and a few big handfuls of spinach.
  25. 25Once the spinach is wilted, add some artichoke juice to thin out the sauce.
  26. 26Once the spinach is wilted, add some artichoke juice to thin out the sauce.
  27. 27Once the spinach is wilted, add some artichoke juice to thin out the sauce.
  28. 28Finish with salt, pepper, and some extra mozzarella.
  29. 29Finish with salt, pepper, and some extra mozzarella.
  30. 30Finish with salt, pepper, and some extra mozzarella.
  31. 31Add the cooked chicken back into the pan to let everything melt together.
  32. 32Add the cooked chicken back into the pan to let everything melt together.
  33. 33Add the cooked chicken back into the pan to let everything melt together.

Ingredients

  • 4 thin sliced chicken breast
  • 4 thin sliced chicken breast
  • 4 thin sliced chicken breast
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 1 tsp Italian seasoning
  • 1 tsp Italian seasoning
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 0.5 tsp red pepper flakes
  • 0.5 tsp red pepper flakes
  • 2 tbsp flour
  • 2 tbsp flour
  • 2 tbsp flour
  • 2 cups milk
  • 2 cups milk
  • 2 cups milk
  • 1 lb gnocchi
  • 1 lb gnocchi
  • 1 lb gnocchi
  • 0.33 cup whipped cream cheese
  • 0.33 cup whipped cream cheese
  • 0.33 cup whipped cream cheese
  • 0.33 cup grated Parmesan
  • 0.33 cup grated Parmesan
  • 0.33 cup grated Parmesan
  • 4 oz shredded mozzarella
  • 4 oz shredded mozzarella
  • 4 oz shredded mozzarella
  • 1 cup chopped artichoke heart
  • 1 cup chopped artichoke heart
  • 1 cup chopped artichoke heart
  • 2 cups spinach
  • 2 cups spinach
  • 2 cups spinach
  • artichoke juice
  • artichoke juice
  • artichoke juice

Equipment

foilpanwhisk

Tips

  • Let chicken rest in foil once cooked.
  • Use artichoke juice to thin out the sauce and add flavor.