Creamy, comforting, and wildly addictive — this skillet meal combines tender chicken, pillowy gnocchi, and a glossy cream-cheese sauce studded with bacon and spinach. It comes together fast on a weeknight and feels indulgent enough for guests. If you like creamy gnocchi twists, try this other favorite, creamy gnocchi with spinach and feta, for a lighter Mediterranean spin.
Why you’ll love this dish
This recipe hits several home-cooking sweet spots: fast, filling, and forgiving. It’s an everything-in-one skillet dinner that stretches modest ingredients into a crowd-pleasing plate. The combination of cream cheese and chicken broth makes a silky, clingy sauce that coats each gnocchi perfectly, while bacon and cheddar add a familiar, craveable finish.
“A weeknight miracle: rich, cheesy, and on the table in under 30 minutes — kids loved it and so did the adults.”
Perfect for busy weeknights, casual potlucks, or nights when you want something comforting without multiple pots.
How this recipe comes together
You’ll brown bite-size chicken, melt cream cheese into stock to create a quick sauce, then simmer gnocchi and spinach right in that sauce until the gnocchi is tender. Finally, stir in cheddar and bacon for a glossy finish. Expect about 25–30 minutes total from start to table, mostly active cooking on the stovetop.
What you’ll need
- 3–4 boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces
- 16 oz fresh or frozen gnocchi (frozen doesn’t need pre-boiling)
- 8 oz cream cheese, cubed for easier melting
- 2 cups low-sodium chicken broth (use low-sodium so you can control seasoning)
- 4 cups fresh spinach (about one large bag), loosely packed
- 1 cup shredded cheddar cheese (sharp or mild, your preference)
- ½ cup crispy bacon bits (store-bought or cooked and crumbled)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Notes and substitutions: light cream cheese can be used to cut calories but the sauce will be slightly less rich; ricotta won’t create the same glossy sauce. For a vegetarian version, swap the chicken for sautéed mushrooms and use vegetable broth.
Step-by-step instructions
- Season the chicken pieces with salt, pepper, garlic powder, and onion powder.
- Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until golden and cooked through, about 5–7 minutes. Remove chicken to a plate if the pan is crowded.
- Lower heat to medium. Add the cubed cream cheese and chicken broth to the skillet. Stir constantly until the cream cheese melts and the mixture is smooth and saucy — about 2–3 minutes. If you pulled the chicken out, return it now.
- Add the gnocchi and fresh spinach to the skillet. Stir to combine, then cover and simmer gently for 5–7 minutes, until the gnocchi are tender (check one to be sure). If using fresh gnocchi, it will cook quickly; frozen may take the full time.
- Remove the lid. Stir in the shredded cheddar and crispy bacon bits until the cheese melts and the sauce is cohesive. Taste and adjust salt and pepper.
- Serve hot, spooned into bowls and topped with an extra sprinkle of cheddar or bacon if desired.
What to serve it with
This dish is rich, so bright or acidic sides balance it well. Try:
- A crisp green salad with lemon vinaigrette.
- Roasted asparagus or green beans tossed with a squeeze of lemon.
- Garlic bread or crusty baguette to mop up the sauce.
For a lighter pairing, serve with a simple tomato and cucumber salad.
Storage and reheating tips
Refrigerate cooled leftovers in an airtight container for 3–4 days. To reheat, warm gently on the stovetop over low heat with a splash of milk or broth to restore creaminess, stirring until just heated through. Microwaving works in a pinch (cover and heat in 60-second bursts, stirring between). Freezing is possible, but texture changes: gnocchi can become slightly softer after thawing. If you plan to freeze, store sauce and gnocchi separately from spinach, or freeze the entire dish in airtight containers for up to 2 months — thaw overnight in the fridge before reheating.
Pro chef tips
- Cut chicken into uniform pieces so everything cooks evenly.
- Cube the cream cheese before melting; it melts faster and more smoothly.
- Use low-sodium broth to avoid over-salting — cheddar and bacon add a lot of salt.
- If the sauce looks too thick after resting, loosen it with a tablespoon or two of hot broth or milk.
- For a glossy finish, finish with the heat off and stir in the cheddar slowly so it melts into the sauce without separating.
Recipe variations
- Spicy bacon-cheddar: add ½–1 tsp crushed red pepper or a drizzle of hot sauce when you add the cheddar.
- Green goddess: swap cheddar for a blend of mozzarella and grated Parmesan, and stir in fresh basil at the end.
- Lighter version: use reduced-fat cream cheese and shredded part-skim mozzarella; add extra spinach for bulk.
- Handheld twist: use the same shredded chicken and bacon-cheese mix as a filling inside crescent rolls for a portable snack — think of the flavor profile behind Buffalo Chicken Bombs for inspiration on spicy fillings.
Common questions
Q: How long does this take from start to finish?
A: Plan on 25–30 minutes total. Prep (cutting chicken and measuring) takes about 5–10 minutes, and stovetop cooking is roughly 15–20 minutes.
Q: Can I use store-bought cooked chicken or rotisserie chicken?
A: Yes. If using pre-cooked chicken, add it when you return the cooked chicken in step 3 just to warm through; reduce initial browning time.
Q: Is fresh or frozen gnocchi better?
A: Both work. Fresh gnocchi cooks faster and is often softer; frozen is convenient and holds up well in a saucy skillet. If using dried gnocchi (less common), cook separately according to package directions.
Q: Can I make this dairy-free?
A: You can try dairy-free cream cheese and a dairy-free shredded cheese, but the texture and flavor will be different. A cashew cream (blended soaked cashews with broth) can substitute for creaminess.
Q: Will this freeze well?
A: Yes, but expect a slight change in gnocchi texture after freezing and reheating. For best results, freeze in single portions and reheat gently with a splash of broth.
If you want substitution ideas, pairing suggestions, or a printable shopping list, tell me how you’d like to use this recipe and I’ll tailor it.
Creamy Chicken Gnocchi Skillet
Ingredients
Chicken and Sauce Ingredients
- 1 lb 3–4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz cream cheese, cubed for easier melting Light cream cheese can be used for fewer calories.
- 2 cups low-sodium chicken broth Use low-sodium to control seasoning.
- ½ cup crispy bacon bits Store-bought or cooked and crumbled.
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Gnocchi and Spinach Ingredients
- 16 oz fresh or frozen gnocchi Frozen doesn’t need pre-boiling.
- 4 cups fresh spinach, loosely packed About one large bag.
- 1 cup shredded cheddar cheese Sharp or mild, based on preference.
Instructions
Preparation
- Season the chicken pieces with salt, pepper, garlic powder, and onion powder.
- Heat 1 tablespoon neutral oil in a large skillet over medium-high heat.
- Add chicken in a single layer and cook, stirring occasionally, until golden and cooked through, about 5–7 minutes.
- Remove chicken to a plate if the pan is crowded.
Cooking
- Lower heat to medium and add the cubed cream cheese and chicken broth to the skillet.
- Stir constantly until the cream cheese melts and the mixture is smooth and saucy, about 2–3 minutes.
- If you pulled the chicken out, return it now.
- Add the gnocchi and fresh spinach to the skillet, stir to combine, then cover and simmer gently for 5–7 minutes until the gnocchi are tender.
- Remove the lid and stir in the shredded cheddar and bacon bits until the cheese melts and the sauce is cohesive.
- Taste and adjust salt and pepper.
- Serve hot, spooned into bowls and topped with an extra sprinkle of cheddar or bacon if desired.