When dinner needs to be fast, comforting, and downright addictive, Quick Creamy Crack Chicken Gnocchi is the answer. I first made this recipe on a weeknight when time was short but cravings were high. What started as a “throw-it-together” meal quickly became one of my family’s most requested dishes. It’s creamy, cheesy, and packed with flavor—plus, the gnocchi cooks right in the sauce, soaking up every drop. It tastes like it simmered for hours, but you’ll have it on the table in 30 minutes or less. Yes, it’s that quick and that good.
Ingredients
- 1 tbsp olive oil
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 pack (16 oz) potato gnocchi
- 4 oz cream cheese
- 1 cup shredded cheddar cheese
- 2 cups chicken broth
- 1 cup milk or heavy cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 4 slices cooked bacon, crumbled
- 1/4 cup chopped green onions or chives
Optional: baby spinach or frozen peas for added greens
Instructions
- In a large skillet, heat olive oil over medium. Add shredded chicken and stir for 2 minutes.
- Pour in chicken broth and milk. Add cream cheese, garlic powder, onion powder, and pepper. Stir until smooth.
- Add gnocchi directly into the sauce. Cover and simmer for 6–8 minutes, stirring occasionally.
- Stir in cheddar cheese and crumbled bacon. Mix until melted and creamy.
- Add optional greens if using. Cook 2 more minutes.
- Garnish with chopped green onions. Serve hot!
Substitutions
- No cream cheese? Use mascarpone or a splash of heavy cream for richness.
- No gnocchi? Use cooked pasta shells or even rice.
- Low-fat option? Use low-fat cream cheese and milk instead of heavy cream.
- No chicken? Shredded turkey or cooked sausage works just as well.
Equipment
- Large non-stick skillet or sauté pan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Lid for skillet
- Cheese grater (if shredding fresh cheese)
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended—the gnocchi becomes mushy when thawed.
Reheat: Add a splash of milk before reheating on stove or microwave to keep it creamy.
Top Tips
- Don’t overcook the gnocchi—it should be tender but not mushy.
- Stir constantly when melting the cheeses to avoid clumping.
- For extra flavor, sauté some garlic before adding chicken.
- This dish thickens as it sits—add broth or milk when reheating.
FAQs
Can I use uncooked chicken in this recipe?
It’s best to use pre-cooked chicken for speed. If using raw, cook fully before adding other ingredients.
What kind of gnocchi should I use?
Shelf-stable or refrigerated potato gnocchi works perfectly—no need to pre-boil.
Can I make this in a slow cooker?
This is a quick skillet recipe, but you can adapt it by cooking all ingredients (except gnocchi) for 3 hours on low, then add gnocchi in the last 30 minutes.
Is this recipe gluten-free?
Only if your gnocchi is gluten-free—check the label.