Chicken and Gnocchi in Creamy Pumpkin Sauce (Quick & Cozy Dinner)

Chicken and Gnocchi in Creamy Pumpkin Sauce is a cozy, comforting dinner that tastes like fall in a bowl. Imagine tender chunks of chicken, soft pillowy gnocchi, and a velvety pumpkin sauce—all coming together in one skillet in under 30 minutes. It’s a dish that checks all the boxes: quick, satisfying, and picky-eater friendly. Whether you’re juggling work, soccer practice, or just trying to survive a Monday night, this recipe has your back. And if you’re looking for a way to make that lonely can of pumpkin puree in your pantry shine, well—here’s your chance.

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What is Chicken and Gnocchi in Creamy Pumpkin Sauce?

Chicken and Gnocchi in Creamy Pumpkin Sauce is a one-pan wonder that blends hearty and creamy elements with fall flavors. You start with sautéed chicken and veggies, then build a luscious sauce from pumpkin puree, chicken broth, cream, and parmesan. Finally, gnocchi is simmered right in the sauce until tender and golden. The result? A creamy, dreamy, belly-warming meal that feels like you’re wrapped in a cozy sweater. It’s sort of like a creamy pasta dish, but with gnocchi—a soft potato dumpling that soaks up all that flavor like a sponge. Plus, it’s flexible. Want turkey instead of chicken? Done. Need to sneak in veggies? Spinach, sun-dried tomatoes, or even a little apple cider work beautifully.

Reasons to Try Chicken and Gnocchi in Creamy Pumpkin Sauce

Let’s be real—weeknight dinners can feel like a battlefield. This Chicken and Gnocchi in Creamy Pumpkin Sauce is your secret weapon. First, it’s fast. We’re talking 25 minutes start to finish. Second, it’s packed with flavor without needing a ton of spices or exotic ingredients. Pumpkin puree adds a slightly sweet, nutty depth while the cream and cheese make it rich and satisfying. Third, it’s an easy way to sneak some seasonal flair into dinner without busting out the pie spices. And here’s the kicker: everyone at the table—from toddlers to spouses—will actually eat it. No drama. Just comfort.

Ingredients Needed to Make Chicken and Gnocchi in Creamy Pumpkin Sauce

• 1 tablespoon oil
• 1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 onion, diced
• 1 bell pepper, diced
• 4 cloves garlic, chopped
• 1 tablespoon fresh sage (or 1 tsp dried)
• 1 cup chicken broth
• 1 cup pumpkin puree (or butternut squash puree)
• ½ cup heavy or whipping cream
• ½ cup grated parmesan (preferably Parmigiano Reggiano)
• 1 lb fresh gnocchi (use gluten-free if needed)
• Additional salt and pepper to taste

Instructions to Make Chicken and Gnocchi in Creamy Pumpkin Sauce

This step-by-step guide walks you through how to make Chicken and Gnocchi in Creamy Pumpkin Sauce with ease, even if you’re not exactly the next Food Network star. Every detail is broken down, so there’s no guesswork—just delicious, comforting results. Let’s get cooking!

Step 1: Prep and Season the Chicken

Start by cutting 1 pound of boneless, skinless chicken (breasts or thighs) into bite-sized pieces. This helps them cook quickly and evenly—no dry bits, no raw centers.

In a medium bowl, toss the chicken with 1 teaspoon of smoked paprika, ½ teaspoon salt, and ½ teaspoon pepper. This gives the chicken a beautiful color and a deep, savory flavor that pairs perfectly with the creamy pumpkin sauce later on.

💡 Tip: Want more flavor? Let the chicken sit in the spices for 10 minutes while you prep the veggies. If you’re working with frozen chicken, make sure it’s fully thawed—check out our ingredient prep tips here.

Step 2: Sear the Chicken

Heat 1 tablespoon of oil in a large skillet or sauté pan over medium heat. Add the seasoned chicken in a single layer—don’t crowd the pan. Cook for about 5 minutes, turning occasionally, until the pieces are golden brown and just cooked through.

This step locks in flavor and creates those tasty browned bits (also known as fond) that’ll later enrich your sauce.

Step 3: Sauté the Aromatics

Once your chicken is lightly golden, add in 1 diced onion and 1 diced bell pepper. Cook them down with the chicken for another 5 minutes, stirring occasionally, until the onions turn translucent and the peppers soften.

Now toss in 4 cloves of chopped garlic and 1 tablespoon of fresh chopped sage (or 1 teaspoon dried sage). Stir constantly for about 1 minute—just until everything smells amazing. Don’t walk away here; garlic burns fast!

📌 Pro tip: If you don’t have sage, thyme or rosemary are great alternatives. Learn more about herb swaps for fall recipes.

Step 4: Create the Pumpkin Sauce Base

Pour in 1 cup of chicken broth and 1 cup of pumpkin puree. Stir well to deglaze the pan and scrape up all those flavorful browned bits from earlier.

Bring this mixture to a gentle boil, then reduce the heat and let it simmer for about 5 minutes. This helps meld the flavors and gives the pumpkin a slightly toasted, earthy richness.

🥣 Not a fan of pumpkin? You can substitute it with butternut squash puree without missing a beat.

Step 5: Make It Creamy

Lower the heat and stir in ½ cup of heavy cream along with ½ cup of grated parmesan (we recommend Parmigiano Reggiano for its nutty depth).

Stir gently until the cheese melts and the sauce turns silky and rich. You’ll know it’s ready when it clings to the back of your spoon. Now’s a great time to sneak a taste and adjust seasoning as needed.

🌱 If you’re dairy-free, you can swap in a coconut cream or plant-based alternative, though it may slightly change the flavor profile.

Step 6: Add the Gnocchi (The Cozy Finale)

If you’re using fresh gnocchi, add the full pound directly into the sauce and stir gently to coat. Simmer uncovered for about 5 minutes, until the gnocchi are soft and cooked through. They’ll plump up and float slightly when done.

If you’re using shelf-stable or frozen gnocchi, cook them separately according to package instructions, then fold them into the sauce.

🍂 Looking for a gluten-free option? Grab a bag of gluten-free gnocchi—many stores now carry them, and they work perfectly here.

Step 7: Taste and Finish Strong

Give your dish one final taste. Add salt and pepper as needed. If your sauce feels a little thick, splash in a touch of extra broth or cream. If it’s too thin, let it simmer uncovered for another 2–3 minutes.

Once everything’s just right, turn off the heat and let the skillet sit for a minute or two. This lets the sauce settle and cling perfectly to every bite.

Serve hot with a sprinkle of extra parmesan or a few fresh sage leaves if you’re feeling fancy.

What to Serve with Chicken and Gnocchi in Creamy Pumpkin Sauce

This dish is pretty rich and filling on its own, but if you want to round it out, here’s how. A simple green salad with a tangy vinaigrette cuts through the richness perfectly. Garlic bread or a crusty baguette? Yes, please. Want more veggies? Try roasted Brussels sprouts or sautéed green beans. You could even go full autumn mode and serve it with this roasted tomato basil soup for an ultra-cozy combo. Wine-wise, a crisp white or a light red won’t hurt either.

Key Tips for Making Chicken and Gnocchi in Creamy Pumpkin Sauce

• Use fresh gnocchi if possible—they cook right in the sauce and help thicken it naturally.
• Don’t skip the sage. It gives that warm, woodsy flavor that pairs beautifully with pumpkin.
• Try a flavor twist: Add a pinch of cinnamon or nutmeg for a subtle sweet warmth.
• Want it spicier? Add crushed red pepper flakes with the garlic.
• Too thick? Splash in a little extra broth or cream to loosen things up.
• Too thin? Simmer uncovered for a few minutes longer or add more cheese.

Storage and Reheating Tips for Chicken and Gnocchi in Creamy Pumpkin Sauce

Got leftovers? Lucky you. Store them in an airtight container in the fridge for up to 3 days. The gnocchi might absorb more sauce as it sits, so add a splash of milk, broth, or cream when reheating. You can microwave it (cover it with a damp paper towel to avoid drying out) or reheat gently on the stovetop. Freezing? Not the best idea—gnocchi can get a little weird in texture. But honestly, this dish rarely makes it to the freezer.

FAQs

Can I use canned pumpkin pie filling instead of puree?
Nope. Stick with pure pumpkin puree. The pie filling has sugar and spices that’ll mess with the flavor.

Is this gluten-free?
It can be! Just grab gluten-free gnocchi and double-check your broth and cheese.

Can I make it vegetarian?
Absolutely—skip the chicken and sub in mushrooms or white beans for some heartiness.

Can I swap the cream?
Yes, half-and-half works. For a lighter version, try whole milk with a bit more parmesan.

Can I use pasta instead of gnocchi?
Totally. Just cook it separately and mix it into the sauce.

Final Thoughts

If you’re looking for a dinner that screams fall without feeling like you’re eating a slice of pie, Chicken and Gnocchi in Creamy Pumpkin Sauce is it. It’s warm, comforting, and comes together fast—which is exactly what we need on busy nights. Plus, it’s got enough flavor to make it feel fancy, but it’s easy enough to make in your sleep (almost). Whether you’re feeding picky eaters or just yourself in fuzzy socks, this one’s worth bookmarking. And if you loved this dish, you might also enjoy our creamy slow cooker tomato basil chicken for another weeknight win.

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