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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!
Just made this for first time from first bite everyone is raving about they reckon I have make it more often
That’s great!! ๐
Natasha,
My sister turned me on to this recipe. I am a foodie and she thinks Iโll like it. Gf is getting ingredients for it. Looks like a winner. Winner, winner gnocchis for dinner!
Oooh let me know how it goes!! ๐ Hope you enjoy it!!
Hi, those looks great but can I use homemade gnocchi in it? My hubby and bลo in law are Italian and hate bought gnocchi…
Hi! I wouldn’t recommend the one pan method with homemade gnocchi as it’s quite delicate and may fall apart. You could make the sauce separately, but then I’d recommend making a roux to ensure it thickens properly.
Wow, Natasha, this recipe was so completely amazing!!! This was my familyโs introduction recipe using gnocchi & we thank God that we chose your recipe!!! I honestly donโt know if weโll even try another one after this! ๐๐๐
The only thing I would mention is that, for me, you canโt cut up the bacon with a scissors, because by breaking it up with your fingers means that you get to lick the bacon grease off!!! ๐
This is definitely going to the top part of our list of recipes!!! Thanks bunches!!!
I’m so happy everyone loved it! ๐ Thanks for your sweet comment! Lol good point about the bacon.
Delicious. My bf who isnโt even usually a fan of gnocchi loved it! I added mushrooms, and instead of frying the chicken and bacon, I put them in the oven for 30 mins (after coating the chicken in a little bit of Cajun seasoning and oil). I mixed the crispy bacon in whilst the sauce was thickening, and once plated, I put the sliced chicken on top. If I was to change anything next time, Iโd probs just use a bit less Parmesan. First recipe Iโve used from this site and canโt wait to try some more!
That’s awesome!! Glad you enjoyed it and let me know if you try anything else, Cheryl. ๐
Would gluten free gnocchi work?
Hello! I haven’t personally tested, but I think you could give it a try. As long as it still contains potatoes, the starch will help thicken the sauce up, but possibly not as much as gnocchi that’s made with flour. Let me know how it goes!
Great Recipe
How many people will this recipe serve?
Thank you
Hi Ke! It says the serving size in the recipe card for all my recipes. In this case, it’s 4 servings.
Added mushrooms and peas for a little veggie action, really good.
Great! Glad you liked it! ๐
I donโt have any gnocchi but I do have packaged โfreshโ tortellini that I froze. Do you think that would work if I cooked it a bit longer?
Hi Connie! I think it could probably work, but I’d definitely keep an eye on it and adjust liquid levels if needed.
Natasha, it worked awesome! I doubled the chicken broth (and I use milk instead of cream, for less calories lol) and cooked it a bit longer. Iโve made this with gnocchi before and that was great too but very happy with the โfreshโ packaged pasta as well! Either will work. Thanks so much๐
Excellent!! You’re welcome!
I took your recipe and fussed it up a bit:
I quick-brined my chicken breasts, oven baked my bacon until crisp – used the fat to sear the chicken until it was crisp on the first side, added garlic near the end so it didnโt burn – added the broth first to deglaze the chicken pan, added marinated artichoke hearts as the gnocchi was cooking, diced roma tomatoes just as I turned the heat off, sprinkled the crisp crumbled bacon over the top after adding the cheese –
It was the best (and first) creamy chicken anything Iโd ever made. Restaurant-quality, indeed. Still, I thought about cheesy-bread made from enough mayo to hold the mozza/cheddar/herb/red pepper flake blend together on thick-sliced italian bread as it toasts – and maybe adding something green (lightly cooked) like finely-chopped kale or frozen spinach to the chicken/gnocchi for next time – and there will be a next time.
So good, thank you for sharing!!
I’m so glad you enjoyed it!! Thanks for your detailed comment.
lol i just added broccoli.