I’ve made this creamy crack chicken gnocchi on frantic weeknights and slow Sundays alike — it’s a one-skillet comfort dinner that comes together fast, with pillowy gnocchi, tender chicken, a velvety cream-cheese sauce, and bright spinach. This recipe is perfect when you want something richer than pasta but simpler than a casserole, and it pairs well with fresh salads or quick roasted veggies. If you collect simple weekday meals, you might also enjoy browsing easy chicken recipes for more inspiration.
Why you’ll love this dish
This dish blends familiar flavors into something a little addictive: the creaminess from the cream cheese and cheddar, the savory punch from garlic and onion powders, and the soft gnocchi that soaks up the sauce. It’s especially great for:
- Busy weeknights when you need dinner in 30 minutes or less.
- Feeding picky eaters — the texture and cheesy flavor are usually a hit with kids.
- Stretching a small amount of protein (about 1 lb of chicken) into a satisfying meal.
“Comfort food in one skillet — creamy, quick, and my toddler asked for seconds. A new weeknight staple.” — a regular weeknight tester
This is also an approachable entry for cooks who want a fuss-free dinner that looks like you spent more time on it than you did. For other midweek winners, check out this roundup of weeknight chicken recipes that travel well from pan to plate.
How this recipe comes together
Here’s the quick roadmap before you start cooking:
- Brown bite-sized chicken pieces in a large skillet to build flavor.
- Soften cream cheese with chicken broth to make a smooth, creamy sauce.
- Add gnocchi and spinach, then simmer until the gnocchi are tender.
- Stir in shredded cheddar until melted and glossy.
- Serve hot with optional extra cheese or a squeeze of lemon for brightness.
This overview helps you pace the work: prep chicken and cheese first, and use the simmer step to tenderize gnocchi and wilt spinach.
Key Ingredients
- 3–4 boneless, skinless chicken breasts (about 1 lb) — cut into bite-sized pieces. (Substitute: boneless thighs for more fat and flavor.)
- 16 oz fresh or frozen gnocchi — potato or ricotta-based. (Note: fresh gnocchi cooks faster than frozen.)
- 8 oz cream cheese — softened for easier melting. (Substitute: ½ cup heavy cream + 4 oz cream cheese for silkier sauce.)
- 2 cups low-sodium chicken broth — adds body and thins the sauce.
- 4 cups fresh spinach — stirred in near the end to keep it bright.
- 1 cup shredded cheddar cheese — sharp or mild depending on preference.
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1–2 tbsp oil for cooking (olive oil or neutral oil)
Tips inline: If you need a lower-fat option, swap half the cream cheese for plain Greek yogurt off heat (to avoid curdling). For a gluten-free version, use certified gluten-free gnocchi.
Directions to follow
- Pat chicken pieces dry and season lightly with salt, pepper, garlic powder, and onion powder.
- Heat 1–2 tablespoons oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until golden brown and cooked through, about 5–7 minutes. (Check that the thickest pieces reach 165°F / 74°C.)
- Lower the heat to medium-low. Add the cream cheese and chicken broth to the skillet. Stir continuously until the cream cheese melts and the sauce is smooth.
- Add the gnocchi and spinach to the pan. Give everything a gentle stir, cover, and simmer for about 5–7 minutes, or until the gnocchi are tender (fresh gnocchi may need less time; frozen may need a touch more).
- Remove the lid and stir in the shredded cheddar cheese until it melts into the sauce and becomes glossy. Taste and adjust seasoning with salt and pepper.
- Serve immediately, garnished with extra cheddar or a grind of black pepper if desired.
Keep steps brisk and sequential: sear, melt, simmer, finish. That order locks in texture and flavor.
Best ways to enjoy it
Serve this creamy gnocchi as the star with simple companions:
- A crisp green salad with lemon vinaigrette to cut the richness.
- Roasted broccoli or asparagus tossed with olive oil and lemon zest.
- Garlic bread or toasted baguette slices for scooping.
For a full menu, pair with a light white wine or a chilled sparkling water with lemon. If you want more chicken-centered dinner ideas to rotate through your week, try browsing other chicken dishes that complement this style.
Plating note: Spoon into shallow bowls so the sauce pools around the gnocchi and chicken; sprinkle extra cheddar or chopped parsley for color.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for 3–4 days. Cool to room temperature (no longer than 2 hours) before refrigerating.
- Reheating on stovetop: Gently reheat in a skillet over medium-low with a splash of chicken broth or milk to loosen the sauce. Stir until hot throughout and reach 165°F (74°C).
- Microwave: Cover loosely and heat in 60-second intervals, stirring between, until steaming hot.
- Freezing: This dish will keep well frozen for 2–3 months. Cool fully, pack in freezer-safe containers, leaving a little headspace, and thaw overnight in the fridge before reheating. Note: cream-based sauces can separate a bit after freezing; whisking in a splash of broth while reheating helps recombine the sauce.
Food-safety reminder: Always reheat to an internal temperature of 165°F (74°C) and discard leftovers kept over 4 days.
Helpful cooking tips
- Soften cream cheese before cooking: let it sit at room temperature for 20–30 minutes or cut into cubes so it melts quickly and smoothly.
- Don’t overcrowd the pan when searing chicken — too many pieces will steam instead of browning.
- If you prefer extra sauce, add an extra ½ cup of chicken broth or a splash of milk toward the end.
- If the sauce seems thin after adding cheese, simmer uncovered a few minutes to reduce and thicken.
- Swap in pre-cooked rotisserie chicken to shave off cooking time — add it in step 4 just to warm through.
- Use a nonstick or heavy-bottomed skillet to prevent sticking and make cleanup easier.
Creative twists
- Bacon and mushrooms: Sauté diced bacon first, remove, then brown the chicken in the bacon fat and add sautéed mushrooms for an earthy note.
- Pesto swirl: Stir in 2–3 tablespoons of basil pesto at the end for a herbal flavor lift.
- Tex-Mex: Add a diced poblano, a pinch of smoked paprika, and swap cheddar for pepper jack.
- Vegetarian: Replace chicken with seared tofu or roasted chickpeas and use vegetable broth.
- Lighter version: Replace half the cream cheese with plain Greek yogurt (stir in off heat) and use reduced-fat cheddar.
Common questions
Q: Can I use frozen chicken or pre-cooked chicken?
A: Yes—thawed raw chicken works fine; if using pre-cooked chicken (rotisserie or leftover), add it in the final simmer to warm through so it doesn’t dry out.
Q: Do I need fresh or frozen gnocchi?
A: Both work. Fresh gnocchi cooks faster (often 3–4 minutes), while frozen may need the full 5–7 minutes covered. You can also briefly boil gnocchi separately if you prefer, then add to the sauce.
Q: Can this be made dairy-free or lower fat?
A: For dairy-free, try a cashew cream (blend soaked cashews with a bit of broth) and a dairy-free shredded cheese alternative. For lower fat, reduce cream cheese and add Greek yogurt off heat, or use a lighter cheese.
Q: How long does the dish take from start to finish?
A: About 25–35 minutes, depending on gnocchi type and how quickly you brown the chicken.
Q: Will this thicken if I leave it to sit?
A: Yes, the sauce firms up as it cools. Add a splash of broth or milk when reheating to loosen it.
Q: Is there a recommended internal temp for the chicken?
A: Cook chicken to 165°F (74°C) for safety — use an instant-read thermometer in the thickest piece.
Final thoughts
This creamy crack chicken gnocchi is a reliable, comforting one-skillet supper that balances speed with indulgence — give it a try on a busy evening and tell me which variation you liked best.
Creamy Crack Chicken Gnocchi
Ingredients
Method
- Pat chicken pieces dry and season lightly with salt, pepper, garlic powder, and onion powder.
- Heat 1–2 tablespoons oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until golden brown and cooked through, about 5–7 minutes.
- Lower the heat to medium-low. Add the cream cheese and chicken broth to the skillet. Stir continuously until the cream cheese melts and the sauce is smooth.
- Add the gnocchi and spinach to the pan. Give everything a gentle stir, cover, and simmer for about 5–7 minutes, or until the gnocchi are tender.
- Remove the lid and stir in the shredded cheddar cheese until it melts into the sauce and becomes glossy. Taste and adjust seasoning with salt and pepper.
- Serve immediately, garnished with extra cheddar or a grind of black pepper if desired.