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Creamy Crack Chicken Gnocchi in a white bowl with crispy bacon bits, melted cheddar, and fresh spinach

Creamy Crack Chicken Gnocchi

A rich and comforting one-pan dinner with tender chicken, pillowy gnocchi, cream cheese sauce, melted sharp cheddar, and crispy bacon. Ready in about 30 minutes and perfect for busy weeknight family meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts 3 to 4 breasts, cut into bite-sized pieces
  • 16 oz gnocchi fresh or frozen
  • 8 oz full-fat cream cheese softened and cut into small cubes
  • 2 cups low-sodium chicken broth
  • 4 cups fresh spinach loosely packed
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup crispy bacon bits
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp oil for cooking
  • salt and pepper to taste

Equipment

  • Large skillet
  • Knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Serving bowls

Method
 

  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken in a single layer and season with salt, pepper, garlic powder, and onion powder. Cook for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through. Do not overcrowd the pan.
  2. Lower the heat to medium-low. Add the cubed cream cheese and chicken broth. Stir for 2 to 3 minutes until the cream cheese is fully melted and the sauce is smooth and creamy.
  3. Add the gnocchi and fresh spinach. Stir to coat, then cover and simmer for 5 to 7 minutes until the gnocchi are tender and puffed. Taste one to check doneness. Do not overcook.
  4. Remove the lid and stir in the shredded cheddar cheese until fully melted. Taste and adjust seasoning. Top with crispy bacon bits and serve immediately.

Notes

Use full-fat cream cheese for the best sauce texture. Cube it before adding for faster melting. Add a splash of broth when reheating. Swap spinach for kale or add sun-dried tomatoes for variation. Best served fresh.