Description

There’s something magical about a recipe that comes together in one pan, with minimal effort, and still manages to taste like a warm, comforting hug. This Creamy Crack Chicken Gnocchi delivers irresistible, savory, creamy flavor paired with soft, pillowy gnocchi for the ultimate weeknight dinner that feels indulgent without being complicated.

Ingredients

Scale

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 (16 oz) package shelf-stable potato gnocchi
6 slices bacon, chopped
1 small yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
4 oz cream cheese, softened and cut into cubes
1/2 cup heavy cream
1 (1 oz) packet ranch seasoning mix
1 cup shredded cheddar cheese
2 green onions, thinly sliced (for garnish)
Salt and black pepper to taste

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Instructions

Cook the Bacon: In a large, deep skillet or Dutch oven over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to remove the bacon and set it on a paper towel-lined plate. Leave about 1 tablespoon of bacon drippings in the skillet.
Brown the Chicken: Season the chicken pieces with a pinch of salt and pepper. Increase the heat to medium-high and add the chicken to the hot skillet with the bacon drippings. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken and set it aside with the bacon.
Sauté Aromatics: Reduce the heat to medium. Add the diced onion to the skillet and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Create the Creamy Sauce: Pour in the chicken broth to deglaze the pan, scraping up all the delicious browned bits from the bottom. Whisk in the ranch seasoning until dissolved. Add the cubed cream cheese and heavy cream, whisking continuously until the cream cheese has fully melted and the sauce is smooth.
Combine and Simmer: Add the uncooked gnocchi to the creamy sauce. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 5 minutes.
Finish the Dish: Stir in the cooked chicken, most of the cooked bacon (reserve some for garnish), and the shredded cheddar cheese. Stir until the cheese is melted and everything is heated through and beautifully combined.

Notes

Smart Substitutions: Chicken thighs for richer flavor, cauliflower gnocchi for lower-carb option, pancetta instead of bacon, half-and-half instead of heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of chicken broth to loosen the sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 580
Sugar: 4g
Sodium: 980mg
Fat: 34g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 35g
Cholesterol: 145mg