Tender chicken and soft gnocchi blend in a rich, creamy sauce with herbs, bacon, and melted cheddar cheese.
# What you need:
→ Meats & Protein
01 - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 3 strips cooked bacon, crumbled
→ Vegetables & Herbs
03 - 2 cloves garlic, minced
04 - 1 cup frozen peas
05 - 1/4 cup chopped green onions, for garnish
06 - 1 teaspoon dried dill
07 - 1 teaspoon dried parsley
08 - 1 teaspoon onion powder
→ Dairy & Cheese
09 - 1 cup heavy cream
10 - 1 cup shredded cheddar cheese
11 - 1/2 cup ranch dressing
→ Pantry & Staples
12 - 1 tablespoon olive oil
13 - 1 can (10.5 oz) condensed cream of chicken soup
14 - 1 cup chicken broth
15 - 16 oz potato gnocchi
→ Seasonings
16 - 1/2 teaspoon salt
17 - 1/2 teaspoon black pepper
# How to make it:
01 - Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook, turning occasionally, until golden brown and fully cooked, approximately 4 to 5 minutes.
02 - Add minced garlic to the skillet and sauté for 1 minute until fragrant.
03 - Sprinkle onion powder, dried dill, dried parsley, salt, and black pepper onto the chicken. Stir well to coat evenly.
04 - Pour condensed cream of chicken soup and chicken broth into the skillet. Stir to combine thoroughly.
05 - Add heavy cream and bring the mixture to a gentle simmer over medium-low heat.
06 - Stir in shredded cheddar cheese and ranch dressing until the cheese melts fully and the sauce is smooth.
07 - Gently fold in potato gnocchi, submerging them in the sauce. Cover the skillet and cook for 4 to 5 minutes or until the gnocchi become tender.
08 - Stir frozen peas and crumbled bacon into the skillet. Cook an additional 2 to 3 minutes until heated through.
09 - Taste and adjust salt and pepper as needed. Serve immediately, garnished with chopped green onions.
