Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat. Once shimmering, add 3 cloves of minced garlic and 1 diced onion. Sauté for about 2-3 minutes until the garlic is fragrant and the onion is translucent.

Add 1 pound of cubed chicken breast or thighs to the skillet, seasoning generously with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F.

Stir in ½ cup of sun-dried tomatoes and ¾ cup of pesto, mixing well to coat the chicken. Pour in 1 cup of heavy cream and bring the mixture to a gentle simmer over medium-low heat. Allow to bubble gently for 2-3 minutes.

Directly into the simmering sauce, add 1 pound of gnocchi. Stir gently and cook according to package instructions, usually about 3-5 minutes, until they float to the surface.

Reduce the heat to low and gradually stir in ¾ cup of freshly grated Parmesan cheese. Keep stirring until the cheese melts completely and blends into the sauce.

Taste your creation and adjust the seasoning if needed, adding more salt or pepper to enhance flavors. Serve the Creamy Pesto Chicken Gnocchi warm, garnished with additional Parmesan and fresh basil.