# List of Ingredients:
→ Protein
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
→ Gnocchi & Pasta
02 - 1 lb (500 g) potato gnocchi, fresh or shelf-stable
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 2 cups baby spinach leaves
05 - 2 cloves garlic, minced
→ Dairy
06 - 3/4 cup (180 ml) heavy cream
07 - 1/4 cup (25 g) grated Parmesan cheese
→ Oils & Seasonings
08 - 2 tbsp olive oil
09 - 1 1/2 tbsp Cajun seasoning
10 - 1/2 tsp salt, or to taste
11 - 1/4 tsp black pepper
→ Garnish (optional)
12 - Chopped fresh parsley
13 - Extra grated Parmesan cheese
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add gnocchi and cook 2–3 minutes until they float. Drain and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with Cajun seasoning, salt, and pepper. Cook chicken 3–4 minutes until browned and cooked through. Remove from skillet and set aside.
03 - Add remaining 1 tablespoon olive oil to the skillet. Add bell pepper and garlic and sauté 2 minutes until softened.
04 - Reduce heat to medium. Stir in heavy cream and Parmesan cheese, scraping browned bits from the pan. Simmer 1–2 minutes until sauce thickens slightly.
05 - Add cooked gnocchi, chicken, and spinach to the skillet. Toss gently 1 minute until spinach wilts and all ingredients are coated evenly with sauce.
06 - Taste and adjust salt and pepper as needed. Serve immediately garnished with parsley and extra Parmesan if desired.
