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Related Video: Homemade Gnocchi
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
40 mins
Cal/Serv:
694
Let the good times roll because tonight’s dinner takes you down South to the cuisine of Louisiana with this chicken and pasta skillet. Just like our other gnocchi skillet dinners, this one is absolutely craveable; plus, it brings all the flavors we associate with New Orleans into your kitchen. If you're celebrating Mardi Gras or just enjoying a fun dinner, pair this dish with a batch of Hurricanes for total Big Easy vibes.
Cajun flavor starts with two key sets of ingredients: “the holy trinity,” plus Cajun or Creole spice mixes. The holy trinity is a simple sauté of diced onions, celery, and green bell pepper, the base for most of the Cajun and Creole dishes that we love and associate with the cuisine, such as crawfish étouffée (we have a shrimp version), gumbo, and jambalaya.
Then the dish is richly seasoned with Louisiana staple: Tony Chachere's Creole Spice. Other spice brands try to compete, but this one stands out as the local favorite. It does contain sodium, so you don’t really need to salt the dish if you use Tony Chachere's, but if you end up buying a Creole spice mix from another brand and it doesn’t have salt, you’re going to need to season both the sauce and the chicken with salt in addition to the spice. From there, we finish the sauce with tomato paste, cream, and broth, then simmer gnocchi and chicken to finish it off for a ridiculously good dinner.
Did you try this? Let us know how it went in the comments!
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Ingredients
- 3
boneless, skinless chicken breasts (about 1 1/2 lb. total)
- 4 1/2 tsp.
(or more) Creole seasoning with sodium, such as Tony Chachere’s, divided
- 3 Tbsp.
extra-virgin olive oil, divided
- 1
yellow onion, finely chopped
- 1
medium green bell pepper, seeds and ribs removed, finely chopped
- 1
stalk celery, finely chopped
- 2
cloves garlic, thinly sliced
- 1 cup
low-sodium chicken broth
- 2 Tbsp.
tomato paste
- 1 cup
half-and-half
- 1/2 cup
drained chopped sun-dried tomatoes
- 1/2 tsp.
dried thyme
- 1
(17-oz.) package gnocchi
- 1/4 cup
grated Parmesan
Kosher salt
Freshly ground black pepper
Chopped fresh parsley, for serving
Directions
- Step 1Season chicken on both sides with 4 teaspoons Creole seasoning. In a large skillet over medium-high heat, heat 2 tablespoons oil. Cook chicken, turning halfway through, until golden brown, about 5 minutes per side. Transfer to a plate.
- Step 2In same skillet over medium heat, heat remaining 1 tablespoon oil. Cook onion, bell pepper, celery, and garlic, stirring occasionally, until tender, about 5 minutes.
- Step 3Stir in broth and tomato paste and scrape up any browned bits on bottom of pan. While stirring, slowly add half-and-half. Add sun-dried tomatoes, thyme, and 1/2 teaspoon Creole seasoning. Bring to a simmer and stir in gnocchi. Nestle chicken back into skillet. Simmer over medium-low heat, stirring occasionally, until chicken is cooked through and an instant-read thermometer inserted into thickest part registers 165°, 8 to 10 minutes. Transfer chicken to a cutting board.
- Step 4Stir Parmesan into skillet until melted; taste and season with Creole seasoning, salt, and pepper, if needed. Remove from heat and keep warm. Slice chicken and return to skillet. Top with parsley.
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