Creamy Chicken Gnocchi with Cheddar, Spinach and Bacon (Print-Friendly Version)
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.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 8 ounces cream cheese, room temperature
03 - 1 cup shredded cheddar cheese
04 - 16 ounces fresh or frozen potato gnocchi
05 - 4 cups fresh spinach, roughly chopped
06 - 2 cups low-sodium chicken broth
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - Salt and black pepper, to taste
10 - 2 tablespoons vegetable oil
11 - 1/2 cup crispy bacon bits
12 - Water, a splash if needed to loosen sauce
# How to Make It:
01 - 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.
02 - Lower heat and add broth, softened cream cheese, garlic powder and onion powder. Stir until the cheese disperses into the liquid.
03 - 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.
04 - Fold in spinach in batches until wilted. Return cooked chicken and warm through.
05 - 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.
# Extra Suggestions:
01 - Use one pound of boneless chicken. Three or four modern breasts can weigh much more than a pound.
02 - It wilts quickly and does not need the entire gnocchi cooking time. Add in batches so the pan remains easy to stir.
03 - Check the package for cooking instructions. Products requiring a separate preparation step should be prepared that way before combining with the sauce.
04 - Gnocchi and cheese thicken the liquid as it cools. A little water during gentle reheating can help restore a coating consistency.