Ingredients
Scale
- 2 cups of cooked chicken breasts (shredded or diced)
- 1 package of potato gnocchi (about 16 oz.)
- 1 cup of chicken broth
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 3 strips of crispy bacon (optional but recommended)
- 3 cloves of garlic (minced)
- 1 tablespoon of olive oil
- 1 teaspoon of Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- If not already cooked, cook chicken breasts and shred. Fry bacon until crispy, then crumble and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
- Mix in the shredded chicken and pour in the chicken broth. Bring to a gentle simmer for a few minutes.
- Add the gnocchi to the skillet and cook, stirring frequently, until they float and are tender (about 3-4 minutes).
- Pour in the heavy cream, stir to combine, and simmer until heated through and slightly thickened.
- Stir in grated Parmesan, Italian seasoning, salt, and pepper. Adjust seasoning to taste.
- Top with crispy bacon and fresh parsley for extra flavor.
Notes
- For extra flavor, use rotisserie or leftover cooked chicken.
- Gnocchi provides a soft, pillowy texture that pairs well with the creamy sauce.
- You can substitute gnocchi with small pasta shapes like penne or shells.
- Use gluten-free gnocchi and verify all seasonings for a gluten-free version.
- This dish reheats well and is best enjoyed within 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Soothing,Family-Friendly
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of dish)
- Calories: 450 kcal Kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 120 mg