# The Ingredients You'll Need:
→ Chicken
01 - 1 lb (450 g) boneless, skinless chicken breasts, cut into 1-inch pieces
02 - 1 tsp kosher salt
03 - 1 tsp dried oregano
04 - ¼ tsp freshly ground black pepper
→ For Sautéing
05 - 2 Tbsp extra virgin olive oil
06 - 2 Tbsp unsalted butter
→ Aromatics & Vegetables
07 - 1 medium sweet onion, diced
08 - 2 sticks celery, finely chopped
09 - ½ cup sun-dried tomatoes, finely chopped
10 - 4 cloves garlic, finely chopped
11 - 2 Tbsp tomato paste
→ Broth & Seasonings
12 - 4 cups low-sodium chicken broth
13 - 2 Tbsp pesto (store-bought or homemade)
14 - 1 Parmesan rind (optional, for extra flavor)
15 - ½ tsp kosher salt
→ Gnocchi & Finish
16 - 16 oz (1 lb, 450 g) dried potato gnocchi (or small pasta, such as orecchiette)
17 - ½ – 1 cup heavy cream, to taste
18 - 5 oz (140 g) fresh baby spinach
19 - ½ cup Parmesan cheese, grated, plus more for serving
# Step-by-Step Instructions:
01 - In a large mixing bowl, combine chicken pieces with 1 tsp kosher salt, 1 tsp dried oregano, and ¼ tsp black pepper. Toss to coat evenly.
02 - Heat olive oil and butter in a large Dutch oven or soup pot over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until lightly browned on all sides (about 4–5 minutes). The chicken does not need to be fully cooked. Transfer chicken to a plate with a slotted spoon.
03 - In the same pot, add diced onion and celery. Season with ½ tsp kosher salt and cook, stirring occasionally, until vegetables are softened and translucent, about 3–5 minutes.
04 - Add sun-dried tomatoes, garlic, and tomato paste. Stir well, allowing the tomato paste to dissolve and caramelize for 1–2 minutes.
05 - Pour in chicken broth, add pesto, and Parmesan rind (if using). Stir well, bring to a gentle boil, then reduce heat and simmer for 10–15 minutes to allow flavors to develop.
06 - Return browned chicken (and any juices) to the pot. Stir in the potato gnocchi. Simmer for 3–5 minutes, until gnocchi float to the top and are tender.
07 - Reduce heat to low. Stir in heavy cream (start with ½ cup, add more for extra creaminess), baby spinach, and grated Parmesan cheese. Simmer just until spinach wilts and cheese melts, about 1–2 minutes. Taste and adjust seasoning with additional salt or pepper as needed.
08 - Serve hot, garnished with extra Parmesan and freshly cracked black pepper, alongside crusty bread if desired.
