Creamy Crack Chicken Gnocchi
A 30-minute one-pot meal featuring tender chicken and pillowy gnocchi simmered in an addictive cheddar-ranch cream sauce with crispy bacon.
Equipment
- Large Skillet (Deep)
- Wooden spoon
- Cheese grater
- Whisk
Ingredients
- 6 slices Bacon, chopped
- 1 lb Chicken Breast, cut into bite-sized pieces
- 1 packet (1 oz) Dry Ranch Seasoning Mix
- 1 tbsp Olive Oil (if needed)
- 1 package (16 oz) Potato Gnocchi (shelf-stable or frozen)
- 1.5 cups Chicken Broth
- 1 cup Whole Milk (or half-and-half)
- 4 oz Cream Cheese, softened and cubed
- 1.5 cups Sharp Cheddar Cheese, freshly grated
- 1 cup Fresh Spinach, chopped
- Green Onions (for garnish)
Instructions
- Crisp the Bacon: In a large, deep skillet over medium-high heat, fry the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside on a paper towel. Leave about 1 tablespoon of bacon fat in the pan.
- Sear Chicken: Add the chicken pieces to the skillet. Sprinkle with half of the ranch seasoning packet. Cook for 4-5 minutes until golden brown on all sides (it will finish cooking in the sauce).
- Make Liquid Base: Pour in the chicken broth and milk. Scrape the bottom of the pan to release browned bits. Add the remaining ranch seasoning and the cubed cream cheese. Whisk gently until the cream cheese melts into the liquid.
- Simmer Gnocchi: Add the uncooked gnocchi to the pan. Ensure they are submerged. Cover and reduce heat to medium-low. Simmer for 5-6 minutes, or until the gnocchi is tender and the chicken is cooked through.
- Melt Cheese: Remove the skillet from the heat. Stir in the cheddar cheese and chopped spinach. Stir constantly until the cheese melts and the spinach wilts.
- Serve: If the sauce is too thick, add a splash of milk. Top with the crispy bacon and green onions before serving.
Notes
To ensure a smooth sauce, make sure your cream cheese is at room temperature before adding it to the pan. Cold cream cheese can result in small lumps.