Ingredients
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1 lb boneless, skinless chicken breasts (shredded or cubed)
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1 tbsp olive oil or butter
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3 cloves garlic, minced
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1 (1 oz) packet ranch seasoning mix
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1 (8 oz) block cream cheese, softened
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1 ½ cups chicken broth
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1 cup shredded cheddar cheese
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1 (16 oz) package potato gnocchi
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1/2 cup cooked bacon bits
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1/2 cup heavy cream
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Salt & pepper, to taste
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Chopped green onions or parsley, for garnish (optional)
Instructions
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In a large skillet or Dutch oven, heat olive oil over medium heat. Add chicken and cook until browned and cooked through. Remove and shred or dice if not already done.
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In the same skillet, add garlic and cook for 30 seconds. Stir in ranch seasoning, cream cheese, and chicken broth. Whisk until smooth and creamy.
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Add the shredded chicken back to the skillet along with cooked bacon bits and cheddar cheese. Stir until combined.
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Pour in heavy cream and bring to a gentle simmer.
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Add gnocchi and cook for 4–5 minutes, stirring occasionally, until the gnocchi is tender and the sauce is thick and creamy.
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Season with salt and pepper to taste.
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Garnish with green onions or parsley and serve hot!