# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 14 oz), cut into 1-inch cubes
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil
→ Gnocchi
05 - 18 oz store-bought potato gnocchi
→ Sauce
06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 1 cup heavy cream
09 - 1/2 cup basil pesto
10 - 1/4 cup grated Parmesan cheese
11 - Salt and black pepper to taste
→ Garnish
12 - Fresh basil leaves
13 - Extra grated Parmesan cheese
# Directions:
01 - Season chicken cubes with kosher salt and black pepper, distributing evenly.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 5-7 minutes until golden brown and cooked through. Transfer to a plate and set aside.
03 - In the same skillet, melt butter over medium-high heat. Add gnocchi and sauté for 5-6 minutes, stirring occasionally, until golden and crispy on the outside.
04 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
05 - Pour heavy cream into the skillet and bring to a gentle simmer, stirring to deglaze the pan and incorporate browned bits.
06 - Stir in pesto and Parmesan cheese, mixing until the sauce is smooth and creamy.
07 - Return cooked chicken to the skillet and toss everything to coat evenly in the sauce. Taste and adjust seasoning with additional salt and pepper if needed.
08 - Transfer to serving dishes and garnish with fresh basil leaves and extra Parmesan cheese if desired.
