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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.

a bowl of chicken bacon gnocchi with a fork

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
ingredients for chicken bacon gnocchi in prep bowls

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.

frying bacon and chicken in a metal skillet for a gnocchi recipe

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.

making the sauce for chicken bacon gnocchi in a skillet and adding parmesan

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.
a skillet with chicken gnocchi with bacon and a serving spoon

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.

a bowl of chicken bacon gnocchi with a fork
4.93 from 83 votes

Chicken Bacon Gnocchi

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.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

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

Calories: 708kcal, Carbohydrates: 44g, Protein: 38g, Fat: 42g, Saturated Fat: 21g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 173mg, Sodium: 1078mg, Potassium: 573mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1032IU, Vitamin C: 2mg, Calcium: 184mg, Iron: 5mg

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.

Leave a star rating and comment below!

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!


Hi! I’m Natasha.

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256 Comments

  1. 3 stars
    I’m sure I would have loved this, but I tried to up the protein and use chickpea gnocchi. It didn’t turn out so good. Chickpea gnocchi turns to paste upon cooking. The flavor was great, will try again using regular gnocchi.

  2. 5 stars
    This was a perfect meal for a cold, rainy day in Texas. I did add sliced mushrooms, and it was just a wonderful meal. I will definitely be making this again.