Ingredients
Equipment
Method
- Cut chicken into 1-inch cubes. Chop bacon, dice onion, and soften cream cheese. Measure all ingredients before starting.
- Boil salted water. Cook gnocchi for 2–3 minutes until they float. Drain and toss with olive oil to prevent sticking.
- In a large skillet, cook bacon over medium heat until crispy (5–7 min). Remove and set aside, leaving grease in the pan.
- Cook chicken in bacon grease until golden and cooked through (5–7 min). Season with salt and pepper. Set aside.
- Sauté diced onion in same pan for 3 min. Add garlic and cook 30 seconds. Deglaze with chicken broth, scraping browned bits.
- Lower heat to medium-low. Add cream cheese and ranch mix. Whisk until melted, then stir in heavy cream until smooth.
- Return chicken, bacon, and gnocchi to pan. Stir to coat. Sprinkle cheddar on top, cover 2 min until melted. Garnish with green onions.
Nutrition
Notes
Swap heavy cream with half-and-half for a lighter version. Try cauliflower gnocchi to reduce carbs. Add spinach or kale for extra nutrients. Let cream cheese soften before cooking to prevent lumps. Reheat gently with a splash of milk to revive creaminess.