I made this ultra-comforting, creamy chicken gnocchi dish that’s packed with flavor and texture. It features tender chicken, pillowy potato gnocchi, a rich ranch-style cheese sauce, and a golden melted cheddar topping. It’s an easy, one-pan recipe that feels indulgent but comes together quickly—perfect for a cozy night in.
Why You’ll Love This Recipe
I love how satisfying and simple this recipe is. Everything cooks in one pan, which saves time and clean-up, and the flavors are creamy, herby, and full of depth. The soft gnocchi soaks up the sauce beautifully, while the chicken adds heartiness. The cheesy topping takes it to another level—melty, golden, and just the right amount of richness. It’s perfect when I want comfort food that still feels homemade and balanced.
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 small uncooked chicken breasts (about 360 g / 12.7 oz), diced
1 shallot, finely diced
2 cloves garlic, minced
3½ cups (840 ml) low-sodium chicken stock
½ cup (120 ml) of 2% milk
½ tablespoon lemon juice
175 g soft cheese or light cream cheese
½ tablespoon cornstarch
1 teaspoon dried parsley
1 teaspoon dried chives
1 teaspoon onion powder
½ teaspoon dried dill
½ teaspoon garlic powder
500 g (17.5 oz) potato gnocchi (dry, vacuum-packed)
60 g (2.2 oz) freshly grated cheddar cheese
Olive oil spray
Salt and black pepper, to taste
Fresh chopped parsley or chopped chives, for garnish
Directions
In a saucepan, bring the chicken stock to a boil. Add the chicken breasts and simmer for about 10–12 minutes until fully cooked. Remove the chicken, let it cool slightly, then dice or shred and set aside.
In a large non-stick skillet, spray a little olive oil and sauté the diced shallot over medium heat until soft and slightly golden. Add the minced garlic and cook for 30 seconds more.
Pour in the chicken stock (measure to ensure you’re still using 3½ cups total). Add the milk, lemon juice, dried herbs and seasonings (parsley, chives, onion powder, dill, and garlic powder), and the soft cheese. Whisk gently until the cheese melts and the sauce becomes smooth.
Mix the cornstarch with a splash of water to create a slurry, then stir it into the sauce. This helps thicken everything as it simmers.
Add the cooked chicken and uncooked gnocchi to the pan. Let it simmer gently for 5–7 minutes until the gnocchi are soft and cooked through, and the sauce thickens. Stir occasionally to prevent sticking.
Sprinkle the cheddar cheese evenly over the top and transfer the skillet to the oven under the broiler (or use a kitchen torch) for 2–3 minutes until the cheese is melted and golden.
Remove from the oven, garnish with fresh parsley or chives, and serve hot.
Servings and timing
This recipe makes 4 servings. Prep time: 15 minutes Cook time: 20–25 minutes Total time: 35–40 minutes
Variations
I sometimes stir in a handful of baby spinach right at the end for a fresh, green boost.
For a more herb-forward flavor, I’ve added a teaspoon of Italian seasoning or fresh thyme.
When I want extra creaminess, I mix in a tablespoon of sour cream along with the soft cheese.
If I want a lighter version, I use low-fat cream cheese and skip the cheddar topping.
I’ve also tried this recipe with leftover rotisserie chicken — it speeds things up nicely.
Storage/reheating
I store leftovers in the fridge in an airtight container for up to 3 days. When I reheat it, I do so gently on the stovetop with a splash of milk to loosen the sauce. I avoid freezing this one — the creamy sauce tends to separate after thawing and doesn’t hold up well.
FAQs
Can I make this with rotisserie chicken instead of cooking it myself?
Yes, I often use pre-cooked rotisserie chicken. I just dice or shred it and add it to the sauce with the gnocchi. It saves time and works great.
Do I need to pre-cook the gnocchi before adding it to the sauce?
No, I add the gnocchi straight into the sauce. It cooks right in the pan and helps thicken everything as it simmers.
What kind of soft cheese should I use?
I use either light cream cheese or a spreadable cheese like Laughing Cow. Both melt well and give a smooth, creamy texture to the sauce.
Can I skip the cheddar cheese on top?
Yes, I’ve made it without the cheddar and it’s still delicious. The cheddar adds a bit of sharpness and a nice golden finish, but the sauce is flavorful on its own.
Is this recipe gluten-free?
It can be — I just make sure to use gluten-free gnocchi and check the labels on the stock and seasonings. Everything else is naturally gluten-free.
Conclusion
This creamy crack chicken gnocchi is one of my favorite easy meals. It’s rich, comforting, and full of bold, herby flavor. The gnocchi soak up the creamy sauce, the chicken adds heartiness, and the melted cheddar gives it that perfect finishing touch. I reach for this recipe when I want something warm and satisfying without spending hours in the kitchen.
A rich and comforting one-pan dish featuring tender chicken, soft potato gnocchi, and a creamy ranch-style cheese sauce—perfect for a cozy and satisfying weeknight dinner, now without bacon.
Ingredients
2 small uncooked chicken breasts (approx. 360 g / 12.7 oz)
1 shallot, finely diced
2 cloves garlic, minced
3½ cups (840 ml) low-sodium chicken stock
½ cup (120 ml) 2% milk
½ tablespoon lemon juice
175 g soft cheese (e.g., light cream cheese or Laughing Cow style)
½ tablespoon cornstarch
1 teaspoon dried parsley
1 teaspoon dried chives
1 teaspoon onion powder
½ teaspoon dried dill
½ teaspoon garlic powder
500 g (17.5 oz) dry vacuum-packed potato gnocchi
60 g (2.2 oz) freshly grated cheddar cheese
Olive oil spray
Salt and black pepper, to taste
Fresh chopped parsley or spring onions/chives for garnish
Instructions
Bring 840 ml chicken stock to a boil in a saucepan. Add chicken breasts and simmer for 10‑12 minutes until cooked through. Let cool, then dice and set aside.
Spray a non-stick frying pan with olive oil. Add shallot and sauté until soft and golden. Add minced garlic and cook for 30 seconds.
Pour remaining chicken stock into the pan. Add milk, lemon juice, parsley, chives, onion powder, dill, garlic powder, and soft cheese. Whisk until cheese is melted and smooth.
Mix cornstarch with a few tablespoons of water to form a slurry. Stir into sauce to thicken.
Add cooked chicken and uncooked gnocchi to the sauce. Simmer for 5 minutes until gnocchi is tender and sauce is thickened. Season with salt and pepper.
Transfer to an oven-safe dish or use oven-safe pan. Top with grated cheddar. Broil for a few minutes until cheese is melted and golden.
Top with chopped parsley or spring onions. Serve immediately.
Notes
Use vacuum-packed dry gnocchi for best texture.
Stir in spinach or other veggies for added nutrition.
Can substitute soft cheese with regular cream cheese for a richer sauce.
Store leftovers in fridge for up to 3 days; reheat with splash of milk.
