This Creamy Cajun Chicken Gnocchi is a comforting one-pan meal that feels indulgent yet comes together quickly. Tender chicken, pillowy gnocchi, and vibrant peppers swim in a rich, velvety cream sauce with smoky Cajun spice. It’s a weeknight savior with incredible flavor and minimal cleanup.
Love Creamy Cajun Chicken Gnocchi? So do we! If you're into Dinner Ideas or curious about Crockpot Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Creamy Cajun Chicken Gnocchi
- One-pan wonder: Everything cooks in a single skillet for maximum flavor and easy cleanup.
- Dynamic flavor: Smoky heat, savory cream, and sweet peppers create a vibrant, balanced dish.
- Simple process: Straightforward sear, sauté, and simmer steps make it accessible for any cook.
- Totally adaptable: Easily adjust the spice level or add greens like spinach to suit your taste.
Ingredients & Tools
- 450 g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp homemade or store-bought Cajun seasoning
- 1 tbsp olive oil or avocado oil
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 120 ml chicken broth
- 475 ml heavy cream (double cream in the UK)
- 500 g shelf-stable or refrigerated potato gnocchi
- 50 g freshly grated Parmesan cheese, plus more for serving
- 2 tbsp chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Tools: A large, deep skillet or cast-iron pan (at least 12 inches / 30 cm), a sharp knife, and a microplane or box grater for the Parmesan.
Notes: Shelf-stable gnocchi works perfectly here, cooking right in the sauce. Freshly grated Parmesan melts more smoothly than pre-grated.
Nutrition (per serving)
| Calories: | 680 kcal |
| Protein: | 35 g |
| Fat: | 42 g |
| Carbs: | 38 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Check your Cajun seasoning. Some store-bought blends are very salty. Give yours a quick taste—if it’s salty, you’ll want to hold back on adding extra salt until the very end, after you’ve tasted the finished dish.
- Don’t skip prepping your veggies first. This is a fast-moving recipe once you start cooking. Having your onions and peppers sliced, your garlic minced, and your chicken cubed and seasoned before you turn on the heat makes the process seamless and stress-free.
- Use a pan with high sides. You’ll be adding a fair amount of liquid, and a deep skillet or sauté pan prevents any messy boil-overs and gives you plenty of room to stir everything together comfortably.
- Grate your own Parmesan. I know it’s an extra step, but it’s a game-changer for cream sauces. Pre-shredded cheese contains starches that don’t melt as smoothly and can leave your sauce with a slightly gritty texture.
How to Make Creamy Cajun Chicken Gnocchi
Step 1: Start by prepping your chicken. Pat the chicken pieces completely dry with a paper towel—this is the secret to getting a good sear instead of steaming. Toss the chicken in a bowl with the Cajun seasoning until every piece is evenly coated. Let it sit for a few minutes while you heat your oil.
Step 2: Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer, making sure not to overcrowd the pan. You might need to do this in two batches. Cook for 3-4 minutes per side, until you get a beautiful golden-brown crust and the chicken is cooked through. Remove the chicken from the skillet and set it aside on a plate. It won’t be fully cooked inside yet, and that’s perfectly fine—it will finish cooking later.
Step 3: In the same skillet, you’ll now have all those delicious browned bits from the chicken. Reduce the heat to medium and add the sliced onions and bell peppers. Sauté them for about 5-7 minutes, stirring occasionally, until they have softened and started to take on a little color. You’ll notice the onions becoming translucent. Add the minced garlic and cook for just one more minute until it becomes fragrant—be careful not to burn it!
Step 4: Now, pour in the chicken broth. Use your spoon or spatula to scrape up all those browned bits from the bottom of the pan—this is called deglazing, and it’s where a ton of flavor lives. Let the broth simmer for a minute or two, reducing slightly.
Step 5: It’s sauce time! Pour in the heavy cream and bring the mixture to a gentle simmer. You don’t want a rolling boil, just a few lazy bubbles. Stir it well to combine it with the broth and veggie mixture. The sauce will start to thicken slightly.
Step 6: Add the uncooked gnocchi directly into the creamy sauce. Stir to submerge them as much as possible. Let the gnocchi cook in the simmering sauce for about 4-5 minutes. You’ll notice them floating to the top when they are nearly done. They will absorb some of the sauce and become wonderfully tender.
Step 7: Return the seared chicken (and any accumulated juices from the plate) back to the skillet. Stir everything together and let it simmer for another 2-3 minutes, just to heat the chicken through completely and allow the flavors to meld.
Step 8: Turn off the heat. Now, stir in the freshly grated Parmesan cheese. The residual heat is enough to melt it beautifully into the sauce, making it extra rich and glossy. Finally, stir in the chopped parsley. Give the sauce a taste and season with salt and black pepper as needed, remembering your Cajun seasoning might have already added salt.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months. Thaw in fridge before reheating.
- Reviving: Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery, acidic bite of the salad cuts through the richness of the creamy sauce perfectly, creating a balanced meal.
- Garlic sautéed green beans or asparagus — A simple, green side dish adds a different texture and a fresh, vibrant element to your plate.
- Crusty, low-carb bread or breadsticks — For those not strictly counting carbs, nothing beats using a piece of bread to mop up every last bit of that incredible sauce from the bowl.
Drinks
- A crisp, unoaked Chardonnay or a Pinot Grigio — The bright acidity and citrus notes in these wines help cleanse the palate between bites of the creamy, spiced dish.
- A cold lager or pale ale — The effervescence and mild bitterness of a good beer are a classic and fantastic pairing for the bold Cajun flavors.
- Sparkling water with a squeeze of lime — A non-alcoholic option that provides a refreshing, bubbly contrast to the hearty and creamy main course.
Something Sweet
- A small bowl of fresh mixed berries — The natural sweetness and slight tartness of berries like raspberries and blueberries are a light, refreshing finish that doesn’t feel too heavy.
- A dark chocolate square with sea salt — Just a single piece of high-cocoa dark chocolate provides a rich, bittersweet end to the meal that satisfies the sweet tooth without overdoing it.
- A scoop of lemon sorbet — Its sharp, clean, and citrusy flavor acts as a perfect palate cleanser after the rich and savory gnocchi.
Top Mistakes to Avoid
- Overcrowding the pan when searing the chicken. If you put too much chicken in at once, the pan temperature drops, and the chicken will steam instead of sear. You’ll miss out on those delicious, flavorful browned bits that form the foundation of your sauce. I’ve messed this up before too, and it makes a real difference.
- Using pre-shredded Parmesan cheese. As mentioned, the cellulose powder in pre-shredded cheese prevents it from melting smoothly. Your sauce can end up slightly grainy instead of luxuriously silky. Taking one minute to grate your own is a small effort for a big payoff.
- Boiling the cream sauce aggressively. A heavy cream sauce can sometimes “break” or separate if it’s heated too quickly or boiled. Keep it at a gentle simmer to maintain that beautiful, velvety texture.
- Overcooking the gnocchi. Since the gnocchi cooks directly in the sauce, keep an eye on it. It usually only takes 4-5 minutes. Overcooked gnocchi can become mushy and fall apart, losing that lovely pillowy texture.
Expert Tips
- Tip: Make your own Cajun seasoning blend. It’s surprisingly simple and lets you control the salt and heat level perfectly. A basic mix is paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, and black pepper.
- Tip: For an extra flavor boost, deglaze the pan with a splash of dry white wine after cooking the veggies and before adding the chicken broth. Let it reduce by half—it adds a wonderful depth and acidity.
- Tip: If your sauce seems a bit too thick after adding the gnocchi, don’t panic. Simply stir in a small splash of additional chicken broth or cream until it reaches your desired consistency.
- Tip: Let the dish rest for 5 minutes off the heat before serving. This allows the sauce to thicken up a little more and the flavors to settle and intensify, making the first bite even better.
FAQs
Can I make this dish ahead of time?
You can, but with a slight caveat. The gnocchi will continue to absorb liquid as it sits, so the sauce will thicken significantly. It’s best enjoyed fresh, but if you must, store it in an airtight container in the fridge for up to 2 days. When reheating, do so gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce back up to a creamy consistency.
Can I use a different protein instead of chicken?
Absolutely! This recipe is very adaptable. Sliced andouille sausage would be a classic Cajun addition. Large shrimp (prawns) also work wonderfully—just add them in at the very end with the cooked chicken, as they only need 2-3 minutes to cook through and become opaque. For a vegetarian version, you could use sliced mushrooms or even chickpeas.
My sauce is too thin. How can I thicken it?
If your sauce hasn’t thickened to your liking by the end of the cooking time, the easiest fix is to let it simmer for a few more minutes uncovered. The excess liquid will evaporate. Alternatively, you can create a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water and stirring it into the simmering sauce. It should thicken up within a minute.
Is this recipe very spicy?
It has a kick, but the spice level is completely in your control. The heat comes from the Cajun seasoning and any cayenne pepper in it. If you’re sensitive to spice, use a mild Cajun blend or make your own with less cayenne. If you love heat, feel free to add a pinch of red pepper flakes with the vegetables or use a hot Cajun seasoning.
Can I use frozen gnocchi?
You can, but you don’t need to thaw it first. Just add the frozen gnocchi directly to the sauce. You may need to add a minute or two to the cooking time. Just keep an eye on them and cook until they are tender and floating.
Creamy Cajun Chicken Gnocchi
Make this easy, one-pan Creamy Cajun Chicken Gnocchi for a flavorful weeknight dinner. Tender chicken & gnocchi in a rich, spicy sauce. Get the recipe now!
Ingredients
For the Ingredients
-
450 g boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
-
2 tbsp homemade or store-bought Cajun seasoning
-
1 tbsp olive oil or avocado oil
-
1 medium yellow onion (thinly sliced)
-
1 red bell pepper (thinly sliced)
-
1 green bell pepper (thinly sliced)
-
3 cloves garlic (minced)
-
120 ml chicken broth
-
475 ml heavy cream (double cream in the UK)
-
500 g shelf-stable or refrigerated potato gnocchi
-
50 g freshly grated Parmesan cheese (plus more for serving)
-
2 tbsp chopped fresh parsley
-
Salt and freshly ground black pepper (to taste)
Instructions
-
Start by prepping your chicken. Pat the chicken pieces completely dry with a paper towel—this is the secret to getting a good sear instead of steaming. Toss the chicken in a bowl with the Cajun seasoning until every piece is evenly coated. Let it sit for a few minutes while you heat your oil.01
-
Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer, making sure not to overcrowd the pan. You might need to do this in two batches. Cook for 3-4 minutes per side, until you get a beautiful golden-brown crust and the chicken is cooked through. Remove the chicken from the skillet and set it aside on a plate. It won’t be fully cooked inside yet, and that’s perfectly fine—it will finish cooking later.02
-
In the same skillet, you’ll now have all those delicious browned bits from the chicken. Reduce the heat to medium and add the sliced onions and bell peppers. Sauté them for about 5-7 minutes, stirring occasionally, until they have softened and started to take on a little color. You’ll notice the onions becoming translucent. Add the minced garlic and cook for just one more minute until it becomes fragrant—be careful not to burn it!03
-
Now, pour in the chicken broth. Use your spoon or spatula to scrape up all those browned bits from the bottom of the pan—this is called deglazing, and it’s where a ton of flavor lives. Let the broth simmer for a minute or two, reducing slightly.04
-
It’s sauce time! Pour in the heavy cream and bring the mixture to a gentle simmer. You don’t want a rolling boil, just a few lazy bubbles. Stir it well to combine it with the broth and veggie mixture. The sauce will start to thicken slightly.05
-
Add the uncooked gnocchi directly into the creamy sauce. Stir to submerge them as much as possible. Let the gnocchi cook in the simmering sauce for about 4-5 minutes. You’ll notice them floating to the top when they are nearly done. They will absorb some of the sauce and become wonderfully tender.06
-
Return the seared chicken (and any accumulated juices from the plate) back to the skillet. Stir everything together and let it simmer for another 2-3 minutes, just to heat the chicken through completely and allow the flavors to meld.07
-
Turn off the heat. Now, stir in the freshly grated Parmesan cheese. The residual heat is enough to melt it beautifully into the sauce, making it extra rich and glossy. Finally, stir in the chopped parsley. Give the sauce a taste and season with salt and black pepper as needed, remembering your Cajun seasoning might have already added salt.08
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