Description
Tender chicken, pillowy gnocchi, and spinach in a velvety garlic-cheddar sauce studded with crispy bacon—all cooked in one skillet for ultimate comfort.
Ingredients
3–4 boneless, skinless chicken breasts (about 1 lb), diced
16 oz fresh or frozen potato gnocchi
8 oz cream cheese, cubed
2 cups low-sodium chicken broth
4 cups fresh spinach
1 cup shredded cheddar cheese
½ cup crispy bacon bits
1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste
2 tbsp olive oil or butter, for sautéing
Instructions
- Season diced chicken with garlic powder, onion powder, salt, and pepper.
- In a large skillet over medium-high heat, heat oil. Add chicken and cook 5–7 minutes until golden and cooked through. Transfer to a plate.
- Reduce heat to medium-low. Add cream cheese and broth to the skillet, stirring until smooth and creamy.
- Add gnocchi and spinach, cover, and simmer 5–7 minutes until gnocchi are tender and spinach is wilted.
- Stir in cheddar cheese and bacon bits until cheese is melted and sauce is glossy.
- Taste and adjust seasoning. Serve immediately, garnished with extra bacon or herbs if desired.
Notes
Swap spinach for kale for a heartier green.
Fold in sun-dried tomatoes for tangy sweetness.
Add sliced mushrooms or roasted peppers for extra veggies.
Use gluten-free gnocchi to make the dish gluten-free.
Stir in red pepper flakes or jalapeños for heat.
Store leftovers in an airtight container in the fridge up to 3 days; reheat gently over low heat with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 600 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg