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Chicken pieces and potato gnocchi cook in a cream cheese sauce finished with cheddar, spinach and bacon. Use the chicken’s weight rather than the number of breasts to portion the recipe.
Ingredients and measurements
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces cream cheese, room temperature
- 1 cup shredded cheddar cheese
- 16 ounces fresh or frozen potato gnocchi
- 4 cups fresh spinach, roughly chopped; 2 cups low-sodium chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
- 1/2 cup crispy bacon bits; Water, a splash if needed to loosen sauce
Preparation and baking
- Stage 1
Cut one pound of chicken into similar bite-sized pieces. Heat oil in a large skillet and cook seasoned chicken until the thick pieces reach 165°F; transfer to a clean plate.
- Stage 2
Lower heat and add broth, softened cream cheese, garlic powder and onion powder. Stir until the cheese disperses into the liquid.
- Stage 3
Add gnocchi and simmer gently, stirring the bottom so pieces do not stick. Follow the gnocchi package’s cooking guidance and check tenderness; frozen and fresh products can take different times.
- Stage 4
Fold in spinach in batches until wilted. Return cooked chicken and warm through.
- Stage 5
Lower heat and stir in cheddar until melted. Add cooked bacon bits, taste for salt and pepper, and serve. If too thick, loosen with a small splash of water; if thin, simmer gently before adding the cheddar.
Use one pound of boneless chicken. Three or four modern breasts can weigh much more than a pound.
How much chicken is needed?
It wilts quickly and does not need the entire gnocchi cooking time. Add in batches so the pan remains easy to stir.
Why add spinach later?
Check the package for cooking instructions. Products requiring a separate preparation step should be prepared that way before combining with the sauce.
Can any gnocchi be used?
Gnocchi and cheese thicken the liquid as it cools. A little water during gentle reheating can help restore a coating consistency.
Why is the sauce thick after standing?
Refrigerate leftovers promptly in shallow containers within two hours, or within one hour above 90°F. Keep at 40°F or below and reheat leftovers to 165°F.
Storage and serving
For more recipes to serve alongside, see chicken buttered noodles or healthy cowboy caviar salad. Use that recipe’s own quantities rather than mixing formulas.
This is an editorial revision of the archived recipe, with clarified ingredient allocation and preparation checks. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only; it is not the source of the complete formula. Existing photographs are illustrative. Reference: FoodSafety.gov cooking temperatures.
Common Questions About This Recipe
- How much chicken is needed?
Use one pound of boneless chicken. Three or four modern breasts can weigh much more than a pound.
- Why add spinach later?
It wilts quickly and does not need the entire gnocchi cooking time. Add in batches so the pan remains easy to stir.
- Can any gnocchi be used?
Check the package for cooking instructions. Products requiring a separate preparation step should be prepared that way before combining with the sauce.
- Why is the sauce thick after standing?
Gnocchi and cheese thicken the liquid as it cools. A little water during gentle reheating can help restore a coating consistency.