Creamy Crack Chicken Gnocchi — A One-Pan Cozy Classic

This Creamy Crack Chicken Gnocchi recipe is the definition of comfort food. It’s rich, cheesy, savory, and full of flavor — combining juicy chicken, smoky bacon, tender gnocchi, and creamy cheddar sauce in one skillet. Perfect for when you want something hearty yet quick, this dish tastes like restaurant comfort with a homemade touch.

Ingredients

• 3–4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 16 oz gnocchi (fresh or frozen)
• 8 oz cream cheese, softened or cubed
• 2 cups chicken broth
• 4 cups fresh spinach
• 1 cup shredded sharp cheddar cheese
• ½ cup cooked bacon bits or crumbled bacon
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1 tablespoon olive oil or butter (for cooking)

Directions

1. Cook the chicken
   Heat olive oil or butter in a large skillet over medium-high heat. Add chicken, season with salt, pepper, garlic powder, and onion powder, and cook until golden and cooked through (about 6–8 minutes). Remove and set aside.
2. Make the creamy base
   Lower heat to medium. In the same skillet, add chicken broth and cream cheese. Stir gently until the cream cheese melts completely and forms a smooth, thick sauce.
3. Add gnocchi and spinach
   Stir in the gnocchi and fresh spinach. Cover and cook for 5–7 minutes, or until the gnocchi are soft and the spinach has wilted.
4. Add cheese and bacon
   Reduce heat to low. Stir in the shredded cheddar cheese and most of the cooked bacon, reserving a little for topping. Stir until cheese melts and sauce becomes creamy.
5. Combine and serve
   Add the cooked chicken back into the skillet. Stir to coat everything evenly in the sauce. Garnish with remaining bacon or extra cheese before serving.

Tips & Variations

• Lighter version: Use reduced-fat cream cheese and cheddar, or replace half the cream cheese with Greek yogurt for tang.
• Add more veggies: Try mushrooms, peas, or chopped broccoli for extra texture and nutrition.
• Pasta alternative: You can substitute gnocchi with penne or short pasta. Just cook pasta separately before combining.
• Extra heat: Stir in red pepper flakes or a few dashes of hot sauce to balance the richness.
• One-pot prep tip: To save dishes, wipe the skillet after cooking the chicken, then build the sauce right in the same pan.
• Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth or milk to loosen the sauce.

Nutritional Estimate & Timing

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories (estimate): ~550 per serving

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of chicken breasts?
Yes, boneless thighs work great and add a little more flavor. Adjust cooking time slightly if they’re thicker pieces.

Do I need to boil the gnocchi first?
No — in this recipe, the gnocchi cook directly in the sauce, which adds starch and thickens it naturally.

Can I make this without bacon?
Yes. It will still be rich and delicious, but you can add a pinch of smoked paprika for that same savory depth.

Can I prepare it ahead of time?
You can cook the chicken and sauce in advance, refrigerate them separately, then reheat and add fresh gnocchi right before serving.

Can I freeze leftovers?
It’s best not to freeze this dish because dairy-based sauces and gnocchi can change texture when thawed.

How can I thin the sauce if it gets too thick?
Add a small splash of milk, cream, or chicken broth while reheating. Stir over low heat until smooth again.