Ingredients:

  • 1 tbsp (15ml) olive oil
  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tsp (5ml) garlic powder
  • 1/2 tsp (2.5ml) onion powder
  • 1/2 tsp (2.5ml) smoked paprika
  • Salt and pepper to taste
  • 4 oz (115g) cream cheese, softened
  • 1 cup (240ml) chicken broth
  • 1 packet (1 oz/28g) ranch dressing seasoning mix
  • 1 cup (240ml) heavy cream
  • 4 oz (115g) shredded cheddar cheese, divided
  • 4 oz (115g) cooked bacon, crumbled, divided
  • 16-20 oz (450-570g) shelf-stable gnocchi
  • Fresh chives or green onions, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until cooked through (internal temperature reaches 165°F/74°C).
  2. Reduce heat to medium. Add cream cheese and chicken broth to the skillet and whisk until the cream cheese is melted and smooth. Stir in ranch seasoning mix and heavy cream. Simmer for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
  3. Stir in half of the shredded cheddar cheese and half of the crumbled bacon. Stir until the cheese is melted and the sauce is smooth.
  4. While the sauce is simmering, cook the gnocchi according to package directions (usually boiling in salted water until they float to the surface).
  5. Drain the gnocchi and add them to the skillet with the creamy chicken sauce. Toss to coat.
  6. Top with the remaining cheddar cheese, bacon, and fresh chives/green onions. Serve immediately. Enjoy your Creamy Crack Chicken Gnocchi: Comfort!