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This easy one pan chicken bacon gnocchi recipe is the ultimate comfort food! You will love the pillowy gnocchi, crispy bacon, and tender chicken in a creamy garlic sauce.
Try my Creamy Chicken Bacon Mushroom Pasta or Chicken Bacon Spinach Pasta for similar delicious flavors.
Why you’ll love it
While I have plenty of one pan gnocchi recipes on here, this was my first with chicken. My lovely readers have said their families rave about this chicken gnocchi dish with bacon and have called it “so completely amazing” and “restaurant worthy”! I think it’ll easily make it into your dinner rotation.
The gnocchi cooks right in the sauce, so no need to pre-cook it. Fewer dishes, a tasty 30-minute meal, and ingredients you already have on hand make this simple gnocchi recipe a no-brainer. It definitely does not disappoint, and there are no unusual ingredients.
What you’ll need
- Bacon – the crispy, savory quality of the bacon complements the creamy sauce
- Chicken – we’re using chicken breasts cut into bite-sized pieces
- Garlic – a touch of garlic adds even more flavor
- Chicken broth – for moisture and the base of the sauce
- Heavy cream – it adds that luxurious quality
- Italian seasoning – this blend of flavorful dried herbs comes in one jar, making it a convenient way to add herby flavor to sauces
- Gnocchi – I buy the shelf stable gnocchi that’s found in the dry pasta aisle
- Parmesan – it’s always best to grate your own
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- A pair of kitchen shears is great to effortlessly cut up the bacon.
- Use a garlic press to mince the cloves without even needing to peel them, and store the rest in a cute garlic saver.
- I always suggest freshly grating parmesan using a Microplane zester because it melts better and has superior taste.
- My favorite cooking spoon doesn’t scratch pots and pans.
How to make chicken bacon gnocchi
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a skillet, fry the bacon until crispy. Remove it from the pan, leaving behind a little bit of the fat. Add the diced chicken to the pan, and cook until it’s white on the outside, stirring often. Add the garlic, and give it a stir.
Reduce the heat and add the broth, cream, Italian seasoning, and gnocchi to the pan along with returning the bacon. Stir, cover, and cook for a few minutes. Remove the lid, then cook until the sauce thickens up. Add the parm, season with salt & pepper, and enjoy.
Helpful tips
- The gnocchi releases starch to thicken the sauce as it cooks right in it.
- Homemade gnocchi is normally too delicate for the one pan technique, so I don’t recommend using it for this one.
Substitutions and variations
- You can definitely use pre-cooked or rotisserie chicken. Just skip the step where you cook the chicken.
- I tested this with specific liquid measurements and ingredients, so substitute at your own risk. I think half-and-half could work instead of cream, but the sauce is likely to have a different consistency.
- We haven’t tried it, but a number of readers enjoy adding in mushrooms and/or spinach in this one.
What to serve with this chicken gnocchi recipe
- It’s pretty rich, so I’d serve it with a side salad. Try my zesty Homemade Olive Garden Dressing or this bright Avocado Greek Salad as a complement.
- A dinner roll or slice of fresh crusty bread is always a good idea to balance the richness.
Leftovers and storage
- I prefer eating this one sooner rather than later, but it’ll keep in the fridge for 3-4 days in a sealed container.
- Reheat over a low heat in a saucepan, and give it a splash of broth or cream if desired.
- I don’t recommend freezing leftovers of this gnocchi recipe. It would probably turn grainy.
If you made this easy creamy chicken and gnocchi recipe, please leave a star rating and review below and tag me #saltandlavender on Instagram! Questions? Ask in the comments.
Chicken Bacon Gnocchi
Ingredients
- 6 slices bacon cut into small pieces
- 2 medium chicken breasts cut into bite-size pieces
- 1 large clove garlic minced
- 1/2 cup chicken broth
- 1 cup heavy/whipping cream
- 1/4 teaspoon Italian seasoning
- 1 pound uncooked potato gnocchi
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper to taste
Instructions
- In a deep skillet, over medium-high heat, fry the bacon until it’s crispy (about 10 mins.). I use kitchen shears to make cutting the bacon up quick & hassle-free.
- Once the bacon is done, take it out of the pan, and leave about a tablespoon of the bacon fat in the pan. Discard the rest of the fat or save it for another use.
- Add the chicken to the pan and cook it for 2-3 minutes, stirring often, or until the chicken turns white on the outside. If the chicken is sticking when you try to stir it, give it a little more time to release naturally.
- Add the garlic to the pan and give it a good stir.
- Reduce the heat to medium and then add the chicken broth, cream, Italian seasoning, gnocchi, and bacon back into the pan (stir well). Cover the pan and cook for 4 minutes.
- Continue cooking the gnocchi, uncovered, for a few more minutes until the sauce reduces/thickens to your liking (stir every so often).
- Stir in the parmesan cheese and season with salt & pepper as needed. Serve immediately.
Notes
- I use the shelf stable gnocchi found in the pasta aisle. No need to pre-cook the gnocchi (it cooks right in the sauce).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on February 23, 2019. It’s been updated with new photos and better instructions but is the same great recipe!
We had a leftover package of potato gnocchi from a Marley Spoon meal we never made, and this recipe solved the “what to do with it” dilemma. It was a quick, impromptu weeknight dinner that our two and a half year old daughter absolutely loved.
That’s great!! I’m so happy it was a hit, Kyle! 😀 Thanks for letting me know.
Made this tonight and it was delicious!!!
Wonderful!!
I’ve tried this recipe before and it’s a show stopper! Absolutely love it!
Have you tried it in the crock pot? I am thinking I can cook the chicken and dump the rest of the ingredients in the slow cooker but I don’t want to mess up the meal.
Hi Chelsie! I’m so glad you like it! So, I actually have never tried cooking gnocchi in the slow cooker, so you would have to do a bit of experimentation. My main concern is that cooking gnocchi for too long in there might end up really gloopy as the starch will keep releasing. You could always see if there’s a tested crockpot gnocchi recipe out there and then adapt this one based on the method/timing. Let me know if you try!
Just made this tonight!! It was Delicious!! I added mushrooms but really wasn’t necessary. Sauce took a little longer but thickened up nicely.
This is a keeper!! I’m looking forward to the leftovers!! Thank you!
Wonderful! You’re very welcome, Paula! 🙂
Fantastic! Added shallot with the garlic and spinach after the parmesan. We will definitely make this again. Thank you!
Wonderful!! 😀
Does anyone know if this re item can be made and reheated without losing too much quality, creaminess. Want to mKe.ahead and travel. Thank u.
I think if you reheat it slowly over a low heat it should be ok. Just add a splash more cream or broth if needed to thin the sauce out a bit.
This was so simple and yummy, I am so glad I found this recipe!
I’m thrilled you enjoyed it, Janet! 😀
This was so easy to make and delicious. We added some green beans to the side which completed the dish.
So glad it was a hit, Elaine!! 🙂 Appreciate your review!
We LOVE this recipe. Only thing we haven’t mastered is getting the sauce to actually thicken. It’s not even enough of an issue to take a star or even half of one (tips appreciated). We love it with Broccoli.
I’m thrilled you like this one, Ashley! 😀 Hmm… I’d say to cook it a little longer as the gnocchi will release starch to thicken it. Do you use potato gnocchi vs. something like cauliflower gnocchi, and at least 33% fat cream?
Fabulous! Everyone raved about the flavors. I love veggies. I added fresh chopped asparagus, sun dry tomatoes and chopped kale! Next will be portobello mushrooms!
Awesome!! Love those additions, Stephanie! 😀