Description
A rich, satisfying one‑pan meal featuring tender chicken, pillowy gnocchi, bacon, spinach, all coated in a creamy garlic‑Parmesan sauce.
Ingredients
- 1 lb chicken breasts, diced
- 8 oz bacon, chopped
- 1 lb gnocchi (fresh or frozen)
- 3 cloves garlic, minced
- 1 shallot, thinly sliced
- 2 cups baby spinach
- 1½ cups chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper, to taste
- 1 tsp dried thyme
- Optional: red pepper flakes for a kick
Instructions
- In a large skillet over medium heat, cook bacon until crisp. Remove bacon, leaving fat in skillet.
- Season diced chicken with salt, pepper, and thyme. Add to skillet and cook until browned and cooked through, 5–7 minutes. Remove chicken and set aside.
- Add butter, shallot, and garlic to skillet; sauté until fragrant, about 1–2 minutes.
- Pour in chicken broth, heavy cream, and Parmesan; stir and bring to a simmer.
- Add gnocchi; cook 5–6 minutes, stirring occasionally, until gnocchi are tender and sauce thickens.
- Stir in spinach until wilted, then return chicken and bacon to skillet. Cook another 1–2 minutes.
- Adjust seasoning (add red pepper flakes if desired).
- Serve hot, garnished with extra Parmesan and bacon bits.
Notes
- Swap spinach for kale or arugula if preferred.
- Use half‑and‑half instead of heavy cream for a lighter version.
- Add mushrooms or sun‑dried tomatoes for extra flavor.
- Reheat gently with a splash of broth to maintain creaminess.