Start by dicing the chicken breast into bite-sized pieces. Halve the cherry tomatoes, mince the garlic, and chop the spinach. Having everything ready before you begin cooking makes the process smooth and stress-free.
Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken, seasoning lightly with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Then add the gnocchi directly to the pan. Cook for 3-4 minutes, tossing occasionally, until the gnocchi is golden and slightly crispy on the outside.
Reduce the heat to medium-low. Pour in the heavy cream and stir to combine with the gnocchi. Add the pesto sauce and mix well until the sauce is smooth and heated through.
Return the cooked chicken to the skillet. Stir in the cherry tomatoes and chopped spinach. Cook for another 2-3 minutes until the spinach is wilted and the tomatoes are just softened.
Sprinkle the grated Parmesan cheese over the skillet, stirring gently to incorporate it into the creamy sauce. Taste and adjust seasoning with additional salt and pepper if needed.
Serve your Creamy Pesto Chicken Gnocchi Skillet hot, straight from the pan. This dish pairs beautifully with a simple green salad or crusty bread to soak up every last bit of sauce.
