Ingredients:

  • 1 lb boneless skinless chicken breast, cut into 1-inch bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 16 oz potato gnocchi
  • 2 cups fresh baby spinach

Instructions:

  1. Pat the chicken dry with paper towels. Toss it in a bowl with paprika, salt, and pepper. Note: Drying the meat ensures it sears rather than steams.
  2. Heat olive oil in your large skillet over medium high heat. Add chicken in a single layer and cook 3–5 minutes per side until golden brown and sizzling. Transfer the chicken to a plate and set aside.
  3. Lower the heat to medium and melt the butter in the same pan. Add minced garlic and sauté for 30 seconds until you smell that fragrant, nutty aroma.
  4. Pour in the chicken broth. Use your spatula to scrape the bottom of the pan to release all those browned bits. Stir in the heavy cream and bring to a gentle simmer.
  5. Stir in the uncooked gnocchi. Let them simmer gently in the sauce for 5–7 minutes until they float to the surface and the sauce looks thick and glossy.
  6. Stir in the Parmesan cheese, lemon juice, and lemon zest. Note: Adding the lemon at the end prevents the cream from curdling.
  7. Fold in the baby spinach. Stir for about 1 minute until the leaves have just wilted and turned a bright, vivid green.
  8. Fold the cooked chicken back into the pan. Simmer for another 1–2 minutes until the chicken is heated through and coated in sauce.