Chicken and Broccoli Alfredo Gnocchi

In a medium saute pan over medium heat, heat olive oil. Season chicken tenders on both sides with salt and pepper. Cook on both sides for 3–5 minutes. Once finished, remove from heat and place on a cutting board. Roughly chop chicken into pieces and set aside.

In a shallow medium-large saute pan, melt butter. Add minced garlic and cook for 2–3 minutes. Be sure not to burn the garlic. Add heavy cream and allow to come to a slight simmer. Once cream is steaming, add cheeses and whisk until cream and cheese have combined and become one sauce. Season with salt and pepper to taste.

Bring a large pot of water to a boil. Add gnocchi and cook for 7–10 minutes. Drain gnocchi. Add gnocchi, chicken, and broccoli to the cream sauce and mix until well mixed. Cover with lid and simmer over low heat for 15 minutes.

Serve in a pasta dish and top with additional Parmesan Reggiano cheese and chopped parsley.