One Pan Crack Chicken Gnocchi with Bacon and Ranch
Tender chicken, crispy bacon, and potato gnocchi in a creamy ranch cheese sauce, all cooked in one skillet.
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.
Notes
Keep the heat low once the cream cheese goes in so the sauce does not separate. Chicken must reach 165 degrees F. Refrigerate leftovers within two hours, eat within 3 to 4 days, and reheat to 165 degrees F.