Cheesy Crack Chicken Gnocchi – Need a quick, comforting dinner that’s ready in 20 minutes? This Cheesy Crack Chicken Gnocchi is exactly what you’re looking for. Tender chicken, fluffy gnocchi, and a creamy sauce that’s loaded with Parmesan and garlic—what’s not to love? Plus, it’s all made in one pan. Yep, fewer dishes and more flavor. Sounds like a win, right?
The first time I threw this together, I was in a rush and had no clue if it would even turn out. You know those nights where you’re just winging it? That was me. But let me tell you—when that creamy sauce started bubbling away, it was like magic. The whole kitchen smelled incredible, and before I knew it, my husband was hovering, asking, “Is it ready yet?” My kid? Couldn’t wait either. Let’s just say, we barely made it to the table before it was gone. Now, it’s one of those dishes we turn to when we need something quick, comforting, and totally delicious.
What makes this Cheesy Crack Chicken Gnocchi truly special?
What’s not to love about this dish? It’s rich, creamy, and packed with flavor, but the best part? It’s so easy. The chicken stays juicy, the gnocchi soaks up that dreamy sauce, and the spinach adds a nice pop of color (and hey, we’ll take the extra greens where we can get them!). It’s one of those meals that feels indulgent, but you don’t have to spend hours in the kitchen to make it. Plus, everything comes together in one pan. Less mess, more yum. Isn’t that what we all want?
What You Need To Make This Cheesy Crack Chicken Gnocchi Recipe?
Chicken breast: You’ll want to dice the chicken into bite-sized pieces so it cooks quickly and evenly. If you prefer dark meat, feel free to use chicken thighs—they’re juicier and add a little extra richness to the dish. Either way, it’s a win.
Gnocchi: Store-bought gnocchi works like a charm here. It cooks right in the sauce, soaking up all that creamy goodness. No need to boil it separately—how easy is that?
Cream cheese: This is the secret to that velvety sauce. It adds richness and a smooth, creamy texture that makes the whole dish feel indulgent. Make sure it’s at room temperature so it melts into the sauce easily. No one likes lumps, right?
Baby spinach: I love tossing in some spinach to balance out the richness. It wilts down perfectly into the sauce and adds a pop of color. Plus, it’s a sneaky way to get some greens in without anyone complaining.
White wine: The wine adds a nice depth of flavor to the sauce, but if you don’t have any on hand, just swap it out for more chicken stock. No biggie!
Parmesan: Freshly grated is always better if you can swing it! It adds that sharp, salty kick to the sauce and really brings everything together. Trust me, don’t skip this.
Steps To Make Cheesy Crack Chicken Gnocchi:
Start by heating up the olive oil in a large, deep pan over medium heat. Once it’s warm, add the butter and let it melt until it starts foaming. Now, toss in the diced chicken. Cook it for about 4-5 minutes until it’s nice and golden—don’t rush it; we want those lovely browned bits!
Next, add the minced garlic and cook for another minute. You’ll know it’s ready when your kitchen smells amazing.
Want To Save This Recipe?
Pour in the white wine and let it simmer for a couple of minutes. The alcohol will cook off, leaving behind all that flavor. Stir in the Italian seasoning and chicken stock, and bring it to a gentle simmer.
Once the stock is bubbling, add the cream cheese. Break it up with your spoon and stir until it melts into a smooth, creamy sauce. This is where the magic happens.
Now, throw in the gnocchi and the shredded baby spinach. Cover the pan with a lid and let everything cook for about 3-5 minutes. The gnocchi will soak up all that creamy goodness while the spinach wilts down perfectly.
Finally, turn off the heat and stir in the grated Parmesan. Give it a good mix, then season with freshly ground pepper and salt to taste. Serve immediately and enjoy that cheesy, creamy heaven!
Tip:
Here’s the secret to making this Cheesy Crack Chicken Gnocchi even better—don’t skip the step where you simmer the white wine. It adds such a rich depth of flavor that really takes the sauce to the next level. If you don’t have wine on hand, no worries! You can use chicken stock instead, but if you’ve got wine, go for it. And when you add the cream cheese, make sure it’s softened or at room temperature. This helps it melt smoothly into the sauce without leaving any lumps. You don’t want to rush this part—take your time stirring until it’s completely creamy. Trust me, it’s worth it!
Frequently Asked Questions:
Can I use a different type of cheese?
Yes! While cream cheese makes the sauce super smooth, you can swap it for mascarpone if you’re feeling fancy. If you like a sharper flavor, try adding a handful of shredded cheddar or Gruyère along with the Parmesan. It’ll give the sauce a slightly different but equally delicious vibe.
Can I use pre-cooked chicken for this recipe?
Absolutely! If you’ve got leftover cooked chicken or even rotisserie chicken, just shred it and add it in after you’ve made the sauce. Since it’s already cooked, you’ll just need to warm it through with the gnocchi and spinach—easy peasy!
What can I serve with this dish?
Honestly, this dish is pretty hearty on its own, but if you’re looking for sides, a simple green salad or some roasted veggies would balance out the richness. And of course, a crusty piece of bread to mop up that extra sauce wouldn’t hurt either!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cheesy Crack Chicken Gnocchi
Ingredients
- 1 tbsp olive oil
- 30 grams 2 tbsp unsalted butter
- 350 grams 12 ounces chicken breast, diced
- 4 garlic cloves minced
- 75 ml ⅓ c dry white wine
- 1 tsp Italian seasoning mix
- 400 ml 1 ½ c chicken stock
- 180 grams 6.3 ounces cream cheese
- 500 grams 1 pound gnocchi
- 100 grams 3.5 ounces baby spinach, roughly shredded
- 30 grams ¼ c grated Parmesan
- Freshly ground black pepper to taste
Instructions
- Start by heating the olive oil in a large, deep pan over medium heat. Once the oil is hot, add the butter and let it melt completely. When the butter starts to foam, toss in the diced chicken breast. Cook the chicken for about 4-5 minutes, stirring occasionally, until it’s golden and cooked through.
- Next, add the minced garlic and let it cook for another minute—just until it smells amazing.
- Now, pour in the white wine. Let it simmer for 1-2 minutes so the alcohol can cook off, leaving behind all that good flavor. Stir in the Italian seasoning and chicken stock, and bring the mixture to a gentle simmer.
- Once it’s bubbling, stir in the cream cheese. Use your spoon to break it up, and keep stirring until the sauce is smooth and creamy.
- Add the gnocchi and spinach to the pan, then cover it with a lid. Let everything cook together for about 3-5 minutes until the gnocchi is tender and the spinach is wilted.
- Turn off the heat, stir in the grated Parmesan, and season with freshly ground pepper and salt to taste. Serve immediately and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
