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Top-down view of Crack Chicken Gnocchi showing the glossy ivory sauce and golden seared gnocchi.

Crack Chicken Gnocchi: The Ultimate One-Pan Cheesy Skillet Dinner

A decadent one-pan meal featuring seared chicken, pillowy potato gnocchi, and crispy bacon bathed in a glossy ivory ranch cream sauce with melted cheddar streaks and fresh green onion garnish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken breasts cut into 1-inch chunks
  • 6 slices thick-cut bacon chopped
  • 16 oz potato gnocchi shelf-stable or fresh
  • 1.5 cups heavy whipping cream 360ml
  • 4 oz cream cheese 115g, softened
  • 2 tbsp ranch seasoning mix 30g
  • 1.5 cups sharp cheddar cheese 150g, freshly shredded
  • 0.25 cup green onions chopped scallions for garnish
  • 1 tsp dried parsley flakes for garnish

Equipment

  • 1 12-Inch Cast-Iron Skillet Essential for searing gnocchi and chicken.
  • 1 Wooden spoon For scraping the fond and stirring the sauce.

Method
 

Prepare Proteins
  1. Add chopped bacon to a cold 12-inch cast iron skillet. Turn heat to medium and cook until reddish-brown and crispy. Remove bacon with a slotted spoon and set aside, leaving 2 tbsp of fat in the pan.
  2. Increase heat to medium-high. Add chicken chunks in a single layer. Sear for 5-6 minutes until golden brown and cooked through. Remove chicken and set aside.
Toast Gnocchi & Build Sauce
  1. Add gnocchi to the same skillet. Sauté for 3-5 minutes until edges show a slight golden searing. Do not boil beforehand.
  2. Lower heat to medium-low. Stir in softened cream cheese and ranch seasoning until melted. Slowly pour in heavy cream, whisking until a thick, glossy ivory sauce forms.
  3. Return chicken and half the bacon to the skillet. Stir to coat. Sprinkle with cheddar cheese and fold gently once to create streaks. Turn off heat.
Garnish and Serve
  1. Top heavily with chopped green onions, remaining bacon, and dried parsley flakes. Serve immediately from the skillet.

Notes

Always shred your own cheddar for the best melt.
If the sauce thickens too much upon standing, whisk in a tablespoon of milk.