Creamy Chicken with Cauliflower Gnocchi and Mushrooms
This indulgent skillet meal features tender chicken breast in a rich, creamy sauce loaded with sautéed mushrooms, melted Parmesan, and fresh spinach. Air-fried cauliflower gnocchi adds satisfying texture while keeping the dish lighter than traditional pasta. The sauce reduces slowly to develop deep flavors, while cherry tomatoes provide bright pops of acidity. Perfect for a cozy weeknight dinner when you want something comforting yet refined.
Ingredients
- 1 Tbsp Butter, Unsalted
- 1 whole Chicken Breast, Skinless
- ¼ tsp Himalayan Pink Salt
- 6 whole White Mushrooms
- 2 cloves Garlic
- 2 tsp Primal Palate AmoreItalian Seasoning1:1flavor
Common herb blend substitute
- ½ cup Chicken Stock, free range, organic
- 1 cup Half and Half
- 1 cup Parmesan Cheese
- 1 cup Tomato, Cherry
- ¾ cup Baby Spinach
- 1 whole Cauliflower Gnocchi, Trader Joe'sRegular Potato Gnocchi1:1comfort
Use if cauliflower unavailable
- 1 tsp Avocado Oil
- 2 Tbsp Parsley, Flat Leaf
Instructions
- 1
Heat cast iron pot or saute pan over medium heat
- 2
Melt butter until it starts to bubble
- 3
Add chicken and brown on all sides, seasoning with salt
- 4
Remove chicken from pot
- 5
Add mushrooms and garlic to pot, stir frequently
- 6
Turn down to medium-low to avoid burning garlic
- 7
Once mushrooms are browned, add Amore and stir to combine
- 8
Turn heat back up to medium and add chicken stock
- 9
Stir mushrooms with stock and allow to bubble
- 10
Stir in half and half
- 11
Add chicken back to pot
- 12
Keep heat on medium and stir often while sauce bubbles and reduces for approximately 20 minutes
- 13
Heat air fryer to 400 degrees
- 14
Add frozen cauliflower gnocchi to air fryer and spray with avocado oil
- 15
Fry for 10 minutes
- 16
Shake air fryer basket to toss gnocchi and fry for remaining 10 minutes
- 17
Stir tomatoes into sauce
- 18
Stir in parmesan cheese and continue stirring until cheese fully melts
- 19
Turn off heat and stir in spinach until it wilts
- 20
Gently stir in gnocchi and serve
- 21
Garnish with fresh parsley if desired
Tips
Don't rush the sauce reduction - the full 20 minutes allows flavors to concentrate and cream to thicken properly.
Shake the air fryer basket halfway through to ensure even browning on the gnocchi.
Add spinach at the very end so it wilts but doesn't become mushy in the hot sauce.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat gently to prevent cream from separating.
Cook chicken and sauce up to 1 day ahead, then reheat and add fresh gnocchi when serving.
Serve immediately while sauce is creamy and gnocchi is crispy.
Common Mistakes
Don't cook garlic on high heat to avoid burning and bitter flavors.
Add spinach last to prevent overcooking and mushiness.
Stir sauce frequently during reduction to prevent sticking and scorching.
Substitutions
Gluten-Free Swaps
Cook gnocchi in skillet with oil
General Alternatives
Use if cauliflower unavailable
FAQ
Can I use frozen spinach instead of fresh?
Fresh works best here since it's added at the end. If using frozen, thaw and drain thoroughly first, then add with the tomatoes.
What if I don't have an air fryer?
Pan-fry the gnocchi in a skillet with oil over medium-high heat for 3-4 minutes per side until golden brown.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently and add splash of stock if sauce has thickened too much.