Irresistible Crack Chicken Gnocchi
This Crack Chicken Gnocchi recipe features tender potato gnocchi coated in a creamy, cheesy sauce loaded with juicy chicken and crispy bacon. The addition of ranch seasoning creates an incredibly flavorful and comforting dish. It's a guaranteed crowd-pleaser and perfect for a weeknight meal.
Equipment
- Large skillet
- Mixing Bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Meat thermometer (optional)
- Fork
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt to taste
- Pepper to taste
- 4 oz cream cheese, softened
- 1 cup chicken broth
- ½ cup sour cream
- 1 oz ranch seasoning mix 1 packet
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 1 lb potato gnocchi
- 6 slices bacon, cooked and crumbled
- 2 green onions, thinly sliced, for garnish optional
Instructions
- Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add the chicken breasts to the skillet and cook for 6-8 minutes per side, or until cooked through and no longer pink inside. Ensure an internal temperature of 165°F (74°C).
- Remove the chicken from the skillet and let it cool slightly. Then, shred it using two forks. Set aside.
- In the same skillet, add the remaining 1 tbsp olive oil.
- Reduce heat to medium and add the softened cream cheese. Cook, stirring constantly, until the cream cheese is melted and smooth.
- Gradually whisk in the chicken broth until the sauce is smooth and creamy.
- Stir in the sour cream and ranch seasoning mix. Mix well to combine.
- Add the shredded cheddar cheese and Monterey Jack cheese to the sauce. Stir until the cheese is melted and the sauce is smooth and cheesy.
- Add the cooked and shredded chicken to the cheese sauce. Stir to coat the chicken evenly.
- Add the gnocchi to the skillet. Gently stir to coat the gnocchi in the sauce.
- Cover the skillet and simmer for 5-7 minutes, or until the gnocchi is tender and heated through. Stir occasionally to prevent sticking.
- Remove the skillet from the heat.
- Stir in most of the cooked and crumbled bacon, reserving some for garnish.
- Garnish with the remaining bacon and sliced green onions (if using).
- Serve immediately.
Notes
For best results, use a meat thermometer to ensure the chicken is cooked to 165°F (74°C). If the sauce is too thick, add more chicken broth. If the sauce is too thin, simmer uncovered for a few minutes or whisk in a teaspoon of cornstarch mixed with a tablespoon of cold water. Stir gnocchi frequently to prevent sticking. To store, keep leftovers in an airtight container for up to 3 days. Reheat in microwave or skillet. You may need to add a splash of chicken broth to loosen the sauce. You can prepare the chicken and sauce separately and store them in the refrigerator for up to 2 days before combining with the gnocchi.