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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.
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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!
I made this dish dairy-free by omitting the cheese and replacing the heavy cream with 2/3 cup rice milk mixed with 1/3 cup light extra virgin olive oil.. It was very good!
Awesome!!
Loved this! As many others have said, your recipes are great because they call for ingredients you usually have on hand! Loved the creaminess and I used sour cream and milk in place of the heavy cream and still delicious!
Wonderful! We aim to make dinner easier, so that’s really nice to hear, Dawn 🙂
This is a great recipe. I added a couple things: chopped portabella and mild pepper with onion. Also a splash of white wine and 1/2 cup diced tomato b cause I needed to use up these ingredients. It was great but I think the original recipe would be just as good. It’s a keeper.
I’m so pleased you enjoyed it, Sue!
My entire family loved this and deemed it restaurant worthy!! I also love that I always have every ingredient in stock and that it was so quick and easy.
That’s fantastic!! Thanks so much for your review, Melanie! 😀
I made this last night without the Italian seasoning and it was still delicious! I wanted to add spinach but I didn’t have any on hand so I added chopped mushrooms. Was still very delicious! Love your recipes!
Wonderful!! I’m so happy you enjoyed it, Rose! 😀
I’ve made this recipe several times, it’s one of our favorites! It’s so easy and comforting and amazingly delicious. When cooking the bacon I like to fry a little extra and set some aside to garnish with.
Fantastic!! 🙂 Thanks for your review!
Loved this! I doubled the recipe (I have 3 teenaged boys) and used refrigerated gnocchi because that is what I had. I cooked the gnocchi in butter first, as I usually do, so it did not absorb much of the liquid. The dish ended up too soupy, so I threw in a couple of handfuls of instant mashed potato flakes, which helped, but then I just served it in bowls. I thought I would reduce the liquids next time, but on reflection, I think I will make it exactly the same.
Thank you!! I’m so happy it worked out.
Wonderful
Thank you!!
Delicious, quick & really easy
Thanks so much, Jennifer!!
Can this recipe be frozen?
Thanks
Hi Harriet! I don’t recommend it. Creamy sauces typically don’t reheat well, and I imagine the gnocchi may develop a bit of a weird texture. If you happen to have leftovers, you could experiment. I’d just be sure to warm them up on a low heat and possibly add another splash of cream to revive the sauce if needed.