Parmesan Cream Chicken and Gnocchi

First, get a large pot of water on the stove to boil for the gnocchi. Then get out a large skillet with deep sides and heat the olive oil in it over medium high heat. Let the mushrooms cook in it for a few minutes until they start to soften. Then add in the diced chicken and let it cook through completely and start to brown, which will take about 5 minutes or so. While the chicken cooks, season it with the garlic powder, dried onion, tarragon, basil, paprika, cumin, pumpkin pie spice, salt and pepper. Once it is completely cooked and seasoned remove it to a plate.

Add in the butter and let it start to melt. Whisk in the flour until you have a thick, golden pasta. Then keep whisking while you slowly pour in the chicken stock. Let that mixture gently bubble and thicken for a couple of minutes, then slowly whisk in the half-and-half and Parmesan until it is smooth. Transfer the chicken back in and let it all bubble together for another couple of minutes while you stir. Then turn the heat to low. The water should be boiling at this point. Cook the gnocchi until tender, for about 2–3 minutes. Drain it and stir it in with the chicken and sauce. Serve immediately with extra shaved Parmesan on top and enjoy!