Creamy Chicken Gnocchi Skillet
A creamy, comforting skillet meal featuring tender chicken, pillowy gnocchi, and a luscious cream-cheese sauce with bacon and spinach, perfect for busy weeknights.
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.
Notes
For a vegetarian version, swap chicken for sautéed mushrooms and use vegetable broth. Refrigerate leftovers in an airtight container for 3–4 days. To reheat, warm gently on the stovetop or microwave. Freezing is possible but may change the texture of the gnocchi.