Creamy Crack Chicken Gnocchi (Print)

Crispy bacon, tender chicken, and pillowy gnocchi swim in a rich ranch-cheddar cream sauce with fresh spinach.

# What You Need:

→ Chicken & Bacon

01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1 tablespoon olive oil
03 - 5 slices bacon, chopped

→ Vegetables & Aromatics

04 - 1 small yellow onion, finely diced
05 - 3 cloves garlic, minced
06 - 2 cups baby spinach, roughly chopped

→ Gnocchi & Dairy

07 - 1 lb potato gnocchi, fresh or shelf-stable
08 - 1 cup heavy cream
09 - 1 cup shredded mozzarella cheese
10 - 1/2 cup grated Parmesan cheese
11 - 4 oz cream cheese, softened

→ Seasonings

12 - 1 tablespoon ranch seasoning mix
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon smoked paprika
15 - Salt, to taste

→ Garnish

16 - 2 tablespoons chopped fresh chives (optional)

# How To Make It:

01 - Heat olive oil in a large skillet over medium-high heat. Add chopped bacon and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving drippings in the pan.
02 - Season chicken pieces with a pinch of salt and black pepper. Add to the pan and cook for 5-6 minutes, turning occasionally, until browned and cooked through. Remove chicken and set aside.
03 - Add diced onion to the same skillet and cook for 2-3 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
04 - Lower heat to medium. Add cream cheese and heavy cream, stirring until cream cheese is melted and sauce is smooth.
05 - Stir in ranch seasoning, smoked paprika, mozzarella, and Parmesan cheese. Mix well until cheese is melted and sauce is creamy.
06 - Add uncooked gnocchi directly to the sauce. Stir, cover, and cook for 3-4 minutes, or until gnocchi is tender. Add a splash of water or broth if sauce thickens too much.
07 - Return chicken and bacon to the pan. Add chopped spinach and stir until wilted and everything is well combined. Adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh chives if desired.

# Expert Advice:

01 -
  • Everything cooks in one pan so cleanup is basically nonexistent
  • The gnocchi soaks up all that ranch creaminess like tiny flavor sponges
  • It comes together in under 40 minutes even if you're moving slowly
02 -
  • The sauce thickens quickly as it cools so don't stress if it looks a little thin while cooking
  • Gnocchi keeps absorbing liquid, so if you're reheating leftovers add a splash of cream or broth
  • Using rotisserie chicken shaves off about 15 minutes if you're in a serious hurry
03 -
  • Keep your heat at medium once the cream goes in, or you might separate the sauce and have to start over
  • Room temperature cream cheese incorporates way faster than cold straight from the fridge

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