Cajun’t Chicken Gnocchi
If comfort food had a little Cajun attitude, this would be it. Cajun’t Chicken Gnocchi is rich, creamy, and packed with bold flavor from sundried tomatoes, parmesan, and perfectly seasoned chicken. The pillowy gnocchi soaks up every bit of that dreamy cream sauce, making it the kind of one-pan dinner that feels fancy but couldn’t be easier. Cozy, flavorful, and just the right amount of kick. This is a weeknight win your whole family will ask for again and again.
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Cajun’t Chicken Gnocchi
Serves 4 people
Ingredients
- 1 –2 tbsp oil from sundried tomatoes
- 1 lb chicken tenders
- Salt to taste
- Creole seasoning to taste
- 1 tbsp butter if needed
- 1 shallot diced
- 1 –2 tbsp tomato paste
- ½ jar sundried tomatoes chopped
- 1 16 oz package gnocchi
- ½ cup water
- 1 tbsp chicken bouillon powder
- 1/2 cup heavy whipping cream
- Pinch red pepper flakes
- Dried parsley to taste
- 4 oz freshly grated parmesan cheese reserve some for topping
Instructions
- Heat 1–2 tablespoons of oil from the sundried tomato jar in a large skillet over medium-high heat.
- Season the chicken tenders with salt and Creole seasoning on both sides (generously).
- Add the chicken to the hot pan and cook for 4–5 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.
- If the pan looks dry, add a little more sundried tomato oil or 1 tablespoon butter.
- Reduce the heat to medium and add the diced shallot. Cook for 3–4 minutes, stirring occasionally, until softened.
- Stir in the tomato paste and cook for 3–4 minutes, allowing it to caramelize and deepen in color.
- Chop ½ jar of sundried tomatoes and add them to the pan. Stir to combine.
- Add the gnocchi directly to the skillet and cook for 4–5 minutes, stirring occasionally, so it lightly toasts and absorbs flavor.
- Pour in ½ cup water and stir in 1 tablespoon chicken bouillon powder. Mix well.
- Add 1/2 cup heavy whipping cream. Stir to combine.
- Sprinkle in a pinch of red pepper flakes and dried parsley. Let the sauce simmer gently until slightly thickened.
- Turn off the heat and stir in 4 ounces freshly grated parmesan cheese, reserving some for the topping. Stir until melted and smooth.
- Return the chicken to the pan.
- Sprinkle with the remaining parmesan before serving.
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