Crack Chicken Gnocchi

ByCole Matthews
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Why Make This Recipe

Creamy Crack Chicken Gnocchi is a perfect dish for any occasion. It’s creamy, flavorful, and comforting. With tender chicken, soft gnocchi, and fresh spinach, this dish is a great way to enjoy a hearty meal without spending hours in the kitchen. The combination of cream cheese and cheddar cheese brings richness, while crispy bacon adds a wonderful crunch. It’s a family favorite that’s sure to please everyone!

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 the chicken into bite-sized pieces.
  2. Heat oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 5-7 minutes.
  3. Lower the heat and 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 the 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 sprinkle additional shredded cheese or bacon bits on top for extra flavor and texture. This dish pairs well with a simple salad or crusty bread, making it a complete meal.

How to Store Creamy Crack Chicken Gnocchi

To store leftovers, let the dish cool completely. Transfer it to an airtight container and keep it in the refrigerator. It will last for about 3-4 days. To reheat, warm it in the microwave or on the stovetop, adding a splash of chicken broth if needed to restore its creamy texture.

Tips to Make Creamy Crack Chicken Gnocchi

  • Ensure the chicken pieces are similar in size for even cooking.
  • Use fresh spinach for the best flavor, but frozen spinach can be used in a pinch.
  • For added flavor, feel free to mix in your favorite herbs or spices.
  • If you prefer a lighter version, you can use reduced-fat cream cheese.

Variation

You can customize this recipe by adding vegetables like mushrooms or bell peppers. If you’re looking for a spicy kick, add some red pepper flakes. Additionally, consider substituting the Bacon bits with cooked sausage or turkey bacon for different flavors.

FAQs

Q: Can I use store-bought gnocchi?
A: Yes, store-bought gnocchi works perfectly in this recipe, whether fresh or frozen.

Q: Can I make this dish in advance?
A: It’s best to prepare and enjoy this dish fresh, as gnocchi may become mushy if stored for too long. However, you can prep the chicken and chop vegetables in advance.

Q: Is it possible to freeze Creamy Crack Chicken Gnocchi?
A: Freezing is not recommended due to the cream cheese’s texture upon thawing. It’s best to enjoy it fresh or store it in the fridge for a few days.

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Creamy Crack Chicken Gnocchi

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian
Print Recipe

Description

A creamy, flavorful dish featuring tender chicken, soft gnocchi, and fresh spinach, perfect for any occasion.

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 the chicken into bite-sized pieces.
  2. Heat oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 5-7 minutes.
  3. Lower the heat and 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 the shredded cheddar cheese and bacon bits until melted.
  6. Serve hot in bowls, garnished with extra cheese if desired.

Notes

For added flavor, feel free to mix in your favorite herbs or spices. If you prefer a lighter version, you can use reduced-fat cream cheese.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 4g
  • Sodium: 600mg
  • Fat: 28g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 90mg

Keywords: creamy gnocchi, chicken gnocchi, comfort food

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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