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Creamy crack chicken gnocchi in a large skillet with crispy beef bacon and fresh parsley garnish

Creamy Crack Chicken Gnocchi

A rich and hearty one-pan dinner featuring tender chicken, pillowy potato gnocchi, and a bold ranch cream cheese sauce topped with crispy beef bacon.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts or thighs diced into bite-sized pieces
  • 1 lb shelf-stable potato gnocchi from the pasta aisle
  • 8 oz full-fat cream cheese block style, softened slightly at room temperature
  • 1 oz dry ranch seasoning mix one standard packet
  • 6 strips beef bacon chopped into small bits
  • 1.5 cups chicken broth
  • 1 cup whole milk half-and-half works as a richer substitute
  • 1.5 cups shredded Colby Jack or cheddar blend cheese reserve a small amount for garnish
  • 2-3 cloves garlic minced
  • 1 small yellow onion diced
  • salt and black pepper to taste
  • fresh parsley or chives optional, for garnish

Equipment

  • Large deep skillet or Dutch oven
  • Wooden spoon or silicone spatula
  • Paper towel-lined plate
  • Knife and cutting board

Method
 

  1. Dice the yellow onion, mince the garlic, and chop the beef bacon into small bite-sized pieces. Set everything aside before you start cooking.
  2. In a large deep skillet or Dutch oven over medium heat, cook the chopped beef bacon for 5-7 minutes until crispy and golden brown. Transfer to a paper towel-lined plate, leaving 1-2 tablespoons of rendered fat in the pan.
  3. Add the diced onion to the skillet with the reserved fat. Saute over medium heat for 3-5 minutes until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant, stirring constantly to prevent burning.
  4. Add the diced chicken to the skillet. Cook for 6-8 minutes, stirring occasionally, until browned on all sides and cooked through with no pink remaining. Season with a pinch of salt and black pepper.
  5. Reduce heat to low. Add the cream cheese, chicken broth, milk, and ranch seasoning packet. Stir continuously for 3-4 minutes, breaking up the cream cheese, until the sauce is completely smooth and velvety.
  6. Stir in the uncooked potato gnocchi, making sure all pieces are submerged in the sauce. Increase heat to medium-low and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the gnocchi is just tender. Check at 5 minutes to avoid overcooking.
  7. Stir in most of the shredded cheese, reserving a small handful for garnish. Stir until fully melted and the sauce looks thick and glossy.
  8. Fold in the crispy beef bacon bits, saving a few pieces for topping. Taste and adjust seasoning with salt and pepper. Remove from heat and let rest for 1-2 minutes to allow the sauce to thicken.
  9. Ladle into bowls and top with reserved cheese, crispy beef bacon, and fresh parsley or chives. Serve immediately while hot.

Notes

Let the cream cheese sit at room temperature for 15 minutes before cooking to prevent a lumpy sauce. For a shortcut, use pre-cooked shredded rotisserie chicken added in Step 5. Do not overcook the gnocchi or it will turn gummy. Leftovers keep in the fridge for up to 4 days. Reheat on the stovetop with a splash of broth or milk. Freezing is not recommended.