Creamy Crack Chicken Gnocchi is a rich and comforting dish that features tender chicken, fluffy gnocchi, and a cheesy ranch-style cream sauce. It's hearty, satisfying, and perfect for an easy weeknight meal or something special without a lot of work.

Why You’ll Love This Recipe

I love how this recipe delivers so much flavor with just one pan. The creamy sauce, seasoned with herbs and ranch-inspired spices, coats every piece of gnocchi and chicken perfectly. It’s quick to make, requires minimal cleanup, and brings all the cozy vibes of comfort food.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 small uncooked chicken breasts, approx 360g (12.7oz)
3.5 cups (840ml) of chicken stock (low sodium)
1 shallot, finely diced
2 cloves of garlic, minced
½ cup (120ml) of 2% milk
½ tablespoon lemon juice
175g of light cream cheese (or Laughing Cow light)
½ tablespoon of cornstarch
1 teaspoon of dried parsley
1 teaspoon of dried chives
1 teaspoon of onion powder
½ teaspoon of dried dill
½ teaspoon of garlic powder
500g (17.5oz) of potato gnocchi (dry in a vacuum pack)
60g (2.2oz) of cheddar, grated (do not use pre-grated)
Olive oil spray
Salt and black pepper
Fresh chopped parsley (or chopped spring onions or chives) for garnish

Directions

Add chicken to a saucepan fully submerged in 2 cups (480ml) of the stock. Bring to a boil, then simmer for approximately 10-12 minutes until cooked. Drain, remove from pan, allow chicken to cool slightly, then slice into pieces and set aside. (If preferred, I can use the stock I poached the chicken in for the sauce, ensuring it equals 360ml.)
While the chicken is poaching, spray a non-stick frying pan over medium-high heat with olive oil spray.
In the same frying pan, spray a little more olive oil spray and add the shallot. Fry until lightly golden and softened.
Add the minced garlic cloves and fry for 30 seconds to infuse the flavor.
Add the remaining stock (1.5 cups/360ml), milk, lemon juice, dried herbs, dried seasoning, and light cream cheese. Whisk until it is all melted into the stock with no visible lumps. Mix the cornstarch with a couple of tablespoons of water and add this into the sauce, stirring as I do.
Add the poached chicken and uncooked gnocchi. Bring to a boil, then let it bubble on medium heat for 5 minutes until the gnocchi is cooked and the sauce is creamy and thick. (If the sauce is not thickening, the heat may be too low.) Once the gnocchi is cooked and the sauce is thickened, taste and adjust seasoning with salt and black pepper if needed.
Transfer to an ovenproof dish and top with the grated cheddar. Place under the grill (broil) for a couple of minutes until the cheddar is melted and very lightly golden.
Garnish with some chopped fresh parsley (or spring onions or chives).
Serve and enjoy!

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Add Veggies: I like to stir in spinach, kale, or peas during the last few minutes of cooking for added nutrition and color.
Spicy Option: A pinch of red pepper flakes or a splash of hot sauce gives the dish a nice kick.
Cheese Swap: I sometimes mix it up with gouda or mozzarella for a different flavor.
Herb Boost: Fresh herbs like thyme or basil give a brighter finish.
Vegetarian Version: I skip the chicken and use mushrooms or chickpeas for a protein-packed meatless version.

Storage/Reheating

Storage: I keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: I reheat gently on the stove or microwave in short bursts, stirring often. A splash of milk or broth helps revive the sauce if it thickens too much.

FAQs

Can I make this dish ahead of time?

Yes, I often prepare it earlier in the day and reheat just before serving. It holds up well and the flavors deepen over time.

What can I use instead of gnocchi?

If I don’t have gnocchi, I use cooked pasta like penne or rigatoni. The texture is different, but it still tastes great.

Is this recipe freezer-friendly?

It can be frozen, but the texture of the gnocchi may change. If I do freeze it, I let it cool completely first and use an airtight container.

Can I use leftover cooked chicken?

Absolutely. Leftover roasted or grilled chicken works perfectly. I just add it when the gnocchi goes into the sauce.

Is this dish suitable for kids?

Yes, most kids love it thanks to the creamy, cheesy sauce and soft gnocchi. I just skip the spicy add-ins for little ones.

Conclusion

Creamy Crack Chicken Gnocchi is a fuss-free dish that tastes like I’ve spent hours in the kitchen. The combination of juicy chicken, fluffy gnocchi, and that ranch-seasoned cheese sauce is simply irresistible. Whether I’m cooking for family or treating myself to a cozy night in, this recipe always hits the spot.