What type of chicken works best for this dish?

Boneless, skinless chicken breasts cut into bite-sized pieces cook evenly and absorb the Cajun seasoning well.

Can fresh and frozen gnocchi both be used?

Yes, both fresh and shelf-stable gnocchi work. Cook according to package instructions until they float, then drain.

The seasoning adds a moderate spicy kick, but you can adjust the heat by adding cayenne pepper or reducing the Cajun blend.

Yes, shrimp or tofu can be good alternatives, keeping similar cooking times for even flavor coating.

Sautéed bell peppers and fresh baby spinach add color and nutrition, enhancing the creamy sauce and spices.

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave to preserve texture.

Tender chicken breast and pillowy gnocchi tossed in a bold Cajun cream sauce with peppers and spinach—perfect for a fast, flavorful dinner.

This dish has quickly become a weeknight favorite in my home thanks to its quick prep and rich taste.

Protein: 2 large boneless skinless chicken breasts (about 400 g) cut into bite-sized pieces
Gnocchi & Pasta: 500 g (1 lb) potato gnocchi (fresh or shelf-stable)
Vegetables: 1 red bell pepper thinly sliced, 2 cups baby spinach leaves, 2 cloves garlic minced
Dairy: 3/4 cup (180 ml) heavy cream, 1/4 cup (25 g) grated Parmesan cheese
Oils & Seasonings: 2 tbsp olive oil, 1 1/2 tbsp Cajun seasoning (store-bought or homemade), 1/2 tsp salt (or to taste), 1/4 tsp black pepper
Garnish (optional): Chopped fresh parsley, Extra Parmesan cheese

Step 1:: Bring a large pot of salted water to a boil. Add gnocchi and cook according to package directions (usually 2–3 minutes until they float). Drain and set aside.
Step 2:: While the gnocchi cooks heat 1 tbsp olive oil in a large skillet over medium-high heat.
Step 3:: Toss chicken pieces with Cajun seasoning salt and pepper. Add to the skillet and cook for 3–4 minutes until browned and cooked through. Transfer chicken to a plate.
Step 4:: In the same skillet add remaining 1 tbsp olive oil bell pepper and garlic. Sauté for 2 minutes until softened.
Step 5:: Lower heat to medium. Stir in heavy cream and Parmesan scraping up any browned bits. Simmer for 1–2 minutes until slightly thickened.
Step 6:: Add cooked gnocchi chicken and spinach. Toss gently until spinach wilts and everything is coated in sauce (about 1 minute).
Step 7:: Taste and adjust seasoning as needed.
Step 8:: Serve immediately garnished with parsley and extra Parmesan if desired.

This meal always brings my family together around the table for a cozy flavorful dinner.

For more flavor add sun-dried tomatoes or mushrooms. Serve with a crisp green salad and a glass of chilled Sauvignon Blanc.

Large pot, large skillet, colander, cutting board & knife, wooden spoon or spatula

Calories approx 540 Total Fat 24 g Carbohydrates 52 g Protein 29 g per serving

This dish is a perfect balance of spice and creaminess for a quick and satisfying meal.

→ What type of chicken works best for this dish?: Boneless, skinless chicken breasts cut into bite-sized pieces cook evenly and absorb the Cajun seasoning well.
→ Can fresh and frozen gnocchi both be used?: Yes, both fresh and shelf-stable gnocchi work. Cook according to package instructions until they float, then drain.
→ How spicy is the Cajun seasoning in this dish?: The seasoning adds a moderate spicy kick, but you can adjust the heat by adding cayenne pepper or reducing the Cajun blend.
→ Is it possible to substitute the chicken with another protein?: Yes, shrimp or tofu can be good alternatives, keeping similar cooking times for even flavor coating.
→ What vegetables complement this dish best?: Sautéed bell peppers and fresh baby spinach add color and nutrition, enhancing the creamy sauce and spices.
→ How should leftovers be stored and reheated?: Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave to preserve texture.