This one pan crack chicken gnocchi brings together tender chicken, crispy bacon, ranch seasoning, and soft potato gnocchi in a rich, cheesy cream sauce. It tastes like a favorite chicken, bacon, and ranch dish turned into a comforting skillet dinner.
Everything cooks in one large skillet or Dutch oven, starting with the bacon and building flavor layer by layer. The cream cheese and shredded cheese melt into a smooth sauce, and the gnocchi cook right in it, so there is no extra pot to boil and drain. It is ready in about 50 minutes.
Table of Contents
Why This Works
Starting with the bacon leaves a little rendered fat in the pan, and that fat becomes the base for the onion, garlic, and chicken. Each ingredient picks up the savory, smoky flavor, which means the sauce tastes deeper than a plain cream sauce.
The ranch seasoning mix does a lot of work in a small packet. It brings garlic, onion, and herbs in one step, and it pairs naturally with chicken and bacon. Cream cheese, broth, and milk create a sauce that is creamy without being heavy, and the shredded cheese thickens it as it melts.
Gnocchi are the ideal pasta for a skillet meal because they cook quickly directly in the sauce. As they simmer, they soften and release a little starch that helps the sauce cling. Letting the pan rest for a minute or two at the end allows the sauce to thicken to a spoonable texture.
Ingredients
- 6 slices bacon, chopped into small pieces
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 lb boneless, skinless chicken breasts or thighs, diced
- 8 oz full-fat cream cheese
- 1 oz packet dry ranch seasoning mix
- 1 1/2 cups low-sodium chicken broth
- 1 cup whole milk
- 16 oz shelf-stable potato gnocchi
- 1 1/2 cups shredded Colby Jack or cheddar cheese, divided
- Salt, black pepper, and fresh parsley, to taste
How to Make Crack Chicken Gnocchi
1. Cook the bacon.
In a large, deep skillet or Dutch oven, cook the chopped bacon over medium heat until crisp, about 5 to 7 minutes. Move it to a paper towel lined plate, leaving about 1 to 2 tablespoons of the rendered fat in the pan.
2. Soften the onion and garlic.
Add the diced onion to the pan and cook over medium heat for 3 to 5 minutes, until soft and translucent. Add the garlic and cook for another minute, until fragrant.
3. Cook the chicken.
Add the diced chicken and cook, stirring occasionally, for 6 to 8 minutes, until browned and cooked through. Season lightly with salt and pepper.
4. Make the sauce.
Reduce the heat to low. Add the cream cheese, chicken broth, milk, and ranch seasoning, and stir continuously until the cream cheese has melted into a smooth sauce.
5. Simmer the gnocchi.
Gently stir in the gnocchi. Raise the heat to medium-low, bring the sauce to a gentle simmer, and cook for 5 to 7 minutes, stirring occasionally, until the gnocchi are tender.
6. Add the cheese and bacon.
Stir in most of the shredded cheese until it melts, then stir in most of the bacon. Taste and adjust the seasoning. Remove the pan from the heat and let it sit for a minute or two to thicken.
7. Serve.
Ladle the gnocchi into bowls and top with the remaining cheese and bacon and a sprinkle of fresh parsley.
How to Serve
This dish is rich, so serve it with something light. A warm slice of quick cheesy garlic bread is perfect for the sauce, and a pan of roasted vegetables adds color and a little freshness. For a classic comfort plate, add green bean casserole from scratch, or tear into some homemade focaccia alongside.
How to Store and Reheat
Let the gnocchi cool slightly, then refrigerate them in a shallow, airtight container within two hours of cooking. The sauce thickens as it sits and the gnocchi continue to absorb liquid, so leftovers keep for about 3 to 4 days. Reheat on the stovetop over low heat with a splash of milk or broth, stirring gently, until the dish is steaming hot at 165 degrees F. You can also microwave portions in short intervals.
Tips and Variations
Keep the heat low once the cream cheese goes in. Boiling the sauce can make it separate, so you want a gentle simmer only. If the sauce gets too thick, stir in a little more milk or broth until it loosens. Use the full-fat cream cheese for the best texture.
Cool leftovers quickly in shallow containers. This guide on how to store leftovers from University of Wisconsin Extension explains how to cool food safely and how to reheat it to 165 degrees F.
For variations, replace the chicken with chopped rotisserie chicken to save time, or add thyme or parsley while cooking for extra flavor. A pinch of red pepper flakes or a dash of hot sauce gives it a little kick. For a lighter version, swap part of the cream cheese for Greek yogurt, stirring it in off the heat.
FAQ
Is there really a secret to the name?
No secret. The name comes from how hard it is to stop eating the combination of chicken, bacon, and ranch. It simply describes the flavor of the dish.
Can I use rotisserie chicken?
Yes. Skip the chicken cooking step and stir in shredded or chopped rotisserie chicken at the end, once the gnocchi are tender, just to warm it through.
What type of gnocchi should I buy?
Shelf-stable potato gnocchi from the pasta aisle works well. Refrigerated or frozen gnocchi also work, though they may cook slightly faster.
How can I keep the sauce from separating?
Keep the heat low after adding the cream cheese and milk, and stir often. A gentle simmer is enough to cook the gnocchi without breaking the sauce.
Can I make crack chicken gnocchi ahead of time?
It is best served fresh, but you can prepare the chicken and bacon ahead. Reheat leftovers gently with a splash of milk to restore the sauce.
One Pan Crack Chicken Gnocchi with Bacon and Ranch
Ingredients
Main Ingredients
- 6 slices bacon chopped
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 ½ lb boneless, skinless chicken breasts or thighs diced
- 8 oz full-fat cream cheese
- 1 oz dry ranch seasoning mix one packet
- 1 ½ cup low-sodium chicken broth
- 1 cup whole milk
- 16 oz shelf-stable potato gnocchi
- 1 ½ cup shredded Colby Jack or cheddar cheese divided
- salt, black pepper, and fresh parsley to taste
Instructions
Cooking
- Cook the chopped bacon in a large deep skillet over medium heat until crisp, about 5 to 7 minutes. Drain on paper towels, leaving 1 to 2 tablespoons of fat in the pan.
- Cook the onion in the bacon fat for 3 to 5 minutes, then add the garlic and cook for 1 minute.
- Add the diced chicken and cook for 6 to 8 minutes, until browned and cooked through to 165 degrees F. Season lightly.
- Reduce the heat to low. Add the cream cheese, broth, milk, and ranch seasoning and stir until smooth.
- Stir in the gnocchi, bring to a gentle simmer, and cook for 5 to 7 minutes, until tender.
- Stir in most of the cheese and bacon until melted. Rest for a minute or two to thicken.
- Top with the remaining cheese, bacon, and parsley and serve hot.
