Creamy Chicken Bacon Gnocchi

Name: Creamy Chicken Bacon Gnocchi One-Pan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 strips bacon, chopped; 1.5 lbs chicken breast, cubed; Cajun seasoning, to taste; 1 packet (1 oz) ranch seasoning mix, divided; 1.5 tbsp cornstarch; 1 small yellow onion, diced; 3 tbsp butter; 1 package (16 oz) potato gnocchi; 3/4 cup chicken broth; 1 cup heavy cream; 2 cups fresh spinach; 1/2 cup Parmesan cheese, freshly shredded

This creamy chicken bacon gnocchi is a one-pan meal that combines pan-seared gnocchi, tender chicken, and crispy bacon in a rich ranch-seasoned cream sauce with spinach and Parmesan. It comes together in under 30 minutes, making it ideal for busy weeknights.

🌍American 🏷️Gnocchi 🏷️Chicken 🏷️Bacon 🏷️Creamy pasta One-pan meal

🏷️

🏷️Ranch chicken

-0:00

supermommyof123onTikTok

Total

40 min

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by supermommyof123

-0:00

supermommyof123onTikTok

Ingredients

8 strips bacon, chopped
1.5 lbs chicken breast, cubed
Cajun seasoning, to taste
1 packet (1 oz) ranch seasoning mix, divided
1.5 tbsp cornstarch
1 small yellow onion, diced
3 tbsp butter
1 package (16 oz) potato gnocchi
3/4 cup chicken broth
1 cup heavy cream
2 cups fresh spinach
1/2 cup Parmesan cheese, freshly shredded

12 Ingredients

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Instructions

1
In a large skillet over medium-low heat, cook the chopped bacon until crispy.
2
While the bacon cooks, place the cubed chicken in a bowl. Season with Cajun seasoning, about half of the ranch seasoning packet, and cornstarch. Toss to coat evenly.
3
When the bacon is almost done, add the diced onion to the skillet and cook until softened.
4
Using a slotted spoon, remove the bacon and onion from the skillet and set aside on a paper towel-lined plate.
5
Add butter to the same skillet and allow it to melt. Add the seasoned chicken in a single layer.
6
Cook the chicken over medium-high heat for about 3 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
7
Add the gnocchi to the skillet. Pan-fry, tossing occasionally, until golden brown.
8
Pour in the chicken broth and heavy cream, stirring to combine.
9
Season the sauce with the remaining ranch seasoning and more Cajun seasoning to taste. Stir until the sauce begins to thicken.
10
Add the fresh spinach and stir until it wilts into the sauce.
11
Stir in the freshly shredded Parmesan cheese until it's melted and the sauce is smooth.
12
Return the cooked chicken to the skillet and stir to combine.
13
Top the dish with the reserved crispy bacon and onion mixture. Serve immediately.

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Tips & Notes

Pro tips

Render the bacon first and set aside, then use the rendered fat plus butter to sear the gnocchi—this builds flavor throughout the dish.
Cook the chicken in batches if needed to avoid crowding the pan; this ensures even browning and proper cooking.
Mix the cornstarch with a small amount of cold broth before adding to prevent lumps in the creamy sauce.
Toast the diced onion in butter until softened before adding the chicken to develop a sweeter, more rounded base flavor.

Substitutions

Ranch seasoning mix → 1 tbsp dried dill + 1 tbsp dried parsley + 1 tsp garlic powder + 1 tsp onion powder (fresh herbs taste less concentrated, so use double)
Heavy cream → half-and-half (sauce will be lighter) or whole milk + 1 tbsp cornstarch (thinner consistency)
Spinach → kale, Swiss chard, or arugula (add at the end to wilt slightly)
Chicken breast → 1.5 lbs chicken thighs, cubed (more forgiving, stays moist; increase cooking time by 2–3 minutes)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth if the sauce has thickened.

Common Questions

Can I use frozen gnocchi for this recipe?

Yes. Use frozen potato gnocchi directly from the package—no need to thaw. They'll pan-sear beautifully and absorb the creamy sauce well.

How do I keep the gnocchi from getting mushy?

Pan-sear the gnocchi first in butter until lightly golden before adding the cream sauce. This firms up the outside and prevents them from breaking down in the liquid.

What can I substitute for heavy cream?

Use half-and-half (sauce will be thinner) or mix 3/4 cup whole milk with 1 tbsp cornstarch for a lighter version. Full-fat coconut milk also works for a dairy-free option.

Can I make this ahead?

Prepare and cook the entire dish, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth if the sauce has thickened.

How do I tell when the chicken is cooked through?

Cook the cubed chicken until it reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer, or until no pink remains in the thickest piece.