# What You’ll Need:
→ Chicken
01 - 2 boneless skinless chicken breasts (approximately 14 oz), cut into 1-inch cubes
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil
→ Gnocchi
05 - 18 oz store-bought potato gnocchi
→ Sauce
06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 1 cup heavy cream
09 - 1/2 cup basil pesto (store-bought or homemade)
10 - 1/4 cup grated Parmesan cheese
11 - Salt and black pepper, to taste
→ Garnish (optional)
12 - Fresh basil leaves
13 - Extra grated Parmesan
# How to Make It:
01 - Season the chicken cubes evenly with kosher salt and black pepper, ensuring each piece is coated
02 - Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sauté for 5 to 7 minutes until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate
03 - In the same skillet, add the butter. Once melted and foaming, add the gnocchi. Sauté for 5 to 6 minutes, stirring occasionally, until the gnocchi are golden and crisp on the outside with a tender interior
04 - Add minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it
05 - Pour in the heavy cream and bring to a gentle simmer, stirring to deglaze the pan and incorporate any browned bits from the bottom
06 - Stir in the pesto and grated Parmesan cheese; mix continuously until the sauce is smooth, creamy, and well incorporated
07 - Return the cooked chicken to the skillet, tossing everything to coat evenly in the sauce. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh basil leaves and extra grated Parmesan cheese
