Creamy Crack Chicken Gnocchi

ByMadison Rae
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Why Make This Recipe

Creamy Crack Chicken Gnocchi is a delightful dish that combines tender chicken, fluffy gnocchi, and creamy cheese for a comforting meal. This recipe is not only easy to prepare but also full of flavor. With just a few simple ingredients, you can create a dish that everyone in your family will love. It’s perfect for weeknight dinners or a cozy weekend meal.

How to Make Creamy Crack Chicken Gnocchi

Ingredients

  • 3-4 boneless, skinless chicken breasts (about 1 lb)
  • 16 oz fresh or frozen gnocchi
  • 8 oz cream cheese
  • 2 cups low-sodium chicken broth
  • 4 cups fresh spinach
  • 1 cup shredded cheddar cheese
  • ½ cup crispy bacon bits
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste

Directions

  1. Prepare your ingredients by chopping chicken into bite-sized pieces.
  2. Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5-7 minutes.
  3. Lower the heat, add cream cheese and chicken broth, stirring until smooth.
  4. Toss in the gnocchi and spinach. Cover and simmer for 5-7 minutes until the gnocchi are tender.
  5. Stir in shredded cheddar cheese and bacon bits until melted.
  6. Serve hot in bowls, garnished with extra cheese if desired.

How to Serve Creamy Crack Chicken Gnocchi

Serve Creamy Crack Chicken Gnocchi hot in bowls. You can top it with extra shredded cheese and even some more crispy bacon bits for added flavor and crunch. Pair it with a simple side salad or some garlic bread for a complete meal.

How to Store Creamy Crack Chicken Gnocchi

To store leftovers, let the dish cool completely. Then, transfer it to an airtight container and place it in the refrigerator. It will keep well for about 3-4 days. To reheat, simply warm it in a skillet on the stove or in the microwave until heated through.

Tips to Make Creamy Crack Chicken Gnocchi

  • For a richer flavor, you can add more spices like Italian seasoning or paprika.
  • If you want a healthier twist, use whole wheat gnocchi or add more vegetables.
  • Make sure not to overcook the gnocchi; they should be tender but still hold their shape.

Variation

You can easily customize this recipe by adding different vegetables like mushrooms, bell peppers, or even peas. If you prefer a spicier kick, consider adding some red pepper flakes or jalapeños.

FAQs

1. Can I use frozen gnocchi?
Yes, frozen gnocchi works perfectly in this recipe. Just cook them according to the package instructions before adding them to the skillet.

2. Is this dish suitable for meal prep?
Absolutely! Creamy Crack Chicken Gnocchi makes a great meal prep option. Just store in individual containers for quick lunches or dinners throughout the week.

3. Can I make this recipe without chicken?
Yes, you can omit the chicken and add more vegetables or use a different protein like shrimp or tofu if you prefer a vegetarian option.

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Creamy Crack Chicken Gnocchi

  • Author: admin
  • Total Time: 30
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian
Print Recipe

Description

A delightful dish that combines tender chicken, fluffy gnocchi, and creamy cheese for a comforting meal.

Ingredients

Scale
  • 3–4 boneless, skinless chicken breasts (about 1 lb)
  • 16 oz fresh or frozen gnocchi
  • 8 oz cream cheese
  • 2 cups low-sodium chicken broth
  • 4 cups fresh spinach
  • 1 cup shredded cheddar cheese
  • ½ cup crispy bacon bits
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste

Instructions

  1. Prepare your ingredients by chopping chicken into bite-sized pieces.
  2. Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5-7 minutes.
  3. Lower the heat, add cream cheese and chicken broth, stirring until smooth.
  4. Toss in the gnocchi and spinach. Cover and simmer for 5-7 minutes until the gnocchi are tender.
  5. Stir in shredded cheddar cheese and bacon bits until melted.
  6. Serve hot in bowls, garnished with extra cheese if desired.

Notes

For a richer flavor, consider adding more spices or using whole wheat gnocchi for a healthier twist.

  • Prep Time: 15
  • Cook Time: 15
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 75mg

Keywords: chicken, gnocchi, creamy, comfort food, easy dinner

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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