Chicken and Gnocchi in Creamy Butternut Squash Sauce Recipe

Introduction

This comforting Chicken and Gnocchi in Creamy Butternut Squash Sauce is a perfect weeknight meal. Tender chicken, pillowy gnocchi, and a rich, flavorful squash sauce come together easily for a satisfying dish the whole family will love.

Ingredients

• 1 lb (450g) chicken breast
• 3 tablespoons flour
• 1 teaspoon paprika
• 1 teaspoon basil
• 1 teaspoon fine sea salt
• 1/8 teaspoon black pepper
• 2 tablespoons oil from the sun-dried tomato jar
• 1 medium onion
• 4 cloves garlic
• 1 cup butternut squash or pumpkin puree
• 1 1/4 cups (300ml) chicken broth
• 1/4 cup (60ml) heavy cream
• 1/4 teaspoon basil
• 1/8 teaspoon paprika
• 6 sun-dried tomatoes in oil, drained
• 1/2 cup (45g) grated Parmesan cheese
• 2 tablespoons sour cream
• 1 lb (450g) fresh gnocchi
• Salt and pepper to taste

Instructions

1. Step 1: Prepare your ingredients by roughly chopping the sun-dried tomatoes, grating the Parmesan finely, dicing the onion, and finely chopping the garlic.
2. Step 2: In a medium or large bowl, mix the flour with paprika, basil, salt, and pepper. Cut the chicken into 1-inch (2.5 cm) pieces and toss with the flour mixture until coated on all sides. If any dry flour remains, add a couple drops of water and toss again to coat the chicken fully.
3. Step 3: Heat the sun-dried tomato oil in a large frying pan over medium-high heat. Add the chicken in an even layer and cook until well browned on one side. Flip and cook until the chicken is cooked through, then transfer to a plate.
4. Step 4: Reduce the heat to medium-low. Add the diced onion to the pan and cook for a few minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
5. Step 5: Stir in the butternut squash or pumpkin puree, chicken broth, heavy cream, basil, and paprika. Whisk to combine and bring the sauce to a boil.
6. Step 6: Add the fresh gnocchi to the sauce and cook over low heat according to package instructions (usually around 2 minutes). If the sauce thickens too much before the gnocchi finish cooking, add more broth to prevent burning.
7. Step 7: Stir in the chopped sun-dried tomatoes, grated Parmesan, and sour cream. Cook gently until the Parmesan melts and the sauce is creamy. Season with salt and pepper to taste.
8. Step 8: Return the cooked chicken to the pan and stir to combine. Heat through for a minute more, then serve immediately. Enjoy!

Tips & Variations

• Make your own butternut squash or pumpkin puree by roasting large chunks until soft, then blending. It tastes much better and fresher than canned versions.
• Use fresh gnocchi for best texture, but frozen can work if thawed and cooked properly.
• For a lighter version, substitute half-and-half for the heavy cream.
• Add a pinch of nutmeg to the sauce to enhance the squash flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of broth to loosen the sauce, or microwave in short intervals stirring in between to avoid curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi can be used. Thaw them first or cook directly in the sauce, adjusting cooking time as needed. Add extra broth if the sauce becomes too thick during cooking.

How do I make butternut squash puree from scratch?

Cut the squash into large chunks or halves, roast at 400°F (200°C) until soft (20 minutes to 1 hour depending on size). Scoop out the flesh and blend until smooth. No need to peel before roasting.

Chicken and Gnocchi in Creamy Butternut Squash Sauce Recipe

Print Recipe

★★★★★

4.6 from 100 reviews

A comforting main course featuring tender chicken breast pieces and fresh gnocchi simmered in a rich, creamy butternut squash sauce enhanced with Parmesan, sun-dried tomatoes, and aromatic herbs.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chicken:

• 1 lb (450g) chicken breast
• 3 tablespoons flour
• 1 teaspoon paprika
• 1 teaspoon basil
• 1 teaspoon fine sea salt
• 1/8 teaspoon black pepper
• 2 tablespoons oil from the sun-dried tomato jar

Remaining Ingredients:

• 1 medium onion, diced
• 4 cloves garlic, finely chopped
• 1 cup butternut squash or pumpkin puree
• 1 1/4 cups (300ml) chicken broth
• 1/4 cup (60ml) heavy cream
• 1/4 teaspoon basil
• 1/8 teaspoon paprika
• 6 sun-dried tomatoes in oil, drained and roughly chopped
• 1/2 cup (45g) grated Parmesan cheese
• 2 tablespoons sour cream
• 1 lb (450g) fresh gnocchi
• salt and pepper to taste

Instructions

1. Prepare your ingredients: Roughly chop sun-dried tomatoes, grate Parmesan on the small holes of a box grater, dice the onion, and finely chop the garlic cloves.
2. Prepare the chicken: In a medium to large bowl, combine flour, paprika, basil, salt, and pepper. Cut chicken into 1-inch (2.5 cm) pieces and toss in the flour mixture until fully coated. If dry flour remains, add a couple drops of water and toss again to ensure even coating.
3. Cook the chicken: Heat the sun-dried tomato oil in a large frying pan over medium-high to high heat. Place the chicken pieces in an even layer and brown one side well. Turn pieces over and cook until the chicken is cooked through. Remove and transfer to a plate.
4. Cook the butternut squash sauce: Reduce heat to medium-low, add the diced onion to the pan, and cook for a few minutes until softened. Add garlic and sauté for 30 seconds until fragrant.
5. Add liquids and seasonings: Pour in the butternut squash puree, chicken broth, heavy cream, basil, and paprika. Whisk everything together and bring the mixture to a boil.
6. Cook gnocchi in the sauce: Add the fresh gnocchi to the sauce and simmer over low heat according to package instructions (usually about 2 minutes). If the sauce thickens too much, add more chicken broth to prevent burning.
7. Finish the sauce: Stir in the chopped sun-dried tomatoes, grated Parmesan, and sour cream. Cook gently over low heat until the Parmesan melts and the sauce is smooth. Season with salt and pepper to taste.
8. Combine and serve: Return the cooked chicken pieces to the pan and stir to combine everything evenly. Serve hot and enjoy!

Notes

• Use fresh homemade butternut squash or pumpkin puree for best flavor: cut squash or pumpkin in chunks or halves, roast at 400°F (200°C) until soft (20 minutes to 1 hour depending on thickness), scoop out flesh and puree with a mixer. No need to peel before roasting.
• Calories mentioned are estimated per serving (1/4 of the total recipe).

Keywords: Chicken, Gnocchi, Butternut Squash Sauce, Creamy Sauce, Sun-Dried Tomatoes, Parmesan, Comfort Food