One-Pan Chicken Bacon Gnocchi

This one-pan chicken bacon gnocchi is a perfect cozy meal that brings together tender chicken cooked in crispy bacon fat with pillowy gnocchi and a luscious creamy sauce. It’s a warm and comforting dish ideal for chilly evenings when you want something hearty without fussing over too many pots and pans. The flavors meld beautifully thanks to the Parmigiano Reggiano and garlic, making every bite feel indulgent yet homey.

I first made this on a cold weekend and was hooked immediately. Now, whenever I make it, everyone at the table requests seconds and smiles all evening long.

Ingredients

• Six slices of regular-cut bacon: for crispy, smoky richness Avoid smoked hickory to keep the flavors balanced
• Two boneless skinless chicken breast cutlets: cut into bite-sized strips so they cook evenly and stay juicy
• Two large garlic cloves: finely chopped to infuse the sauce with bright aromatic flavor
• Half a teaspoon of Italian seasoning: to add classic herbaceous notes
• Kosher salt: for seasoning, which has a nice texture and pure flavor
• Freshly ground black pepper: for a subtle heat and freshness
• A seventeen ounce package of shelf-stable potato gnocchi: which is sturdy and cooks well in creamy sauces
• One cup heavy cream: to give the sauce its rich and velvety texture
• Half a cup low-sodium chicken broth: balances richness with savory depth
• Half a cup finely grated Parmigiano Reggiano: for nutty complexity and melt-in-your-mouth cheese flavor
• Thinly sliced chives: to garnish and add a pop of fresh color and mild onion flavor optional but recommended

Step-by-Step Instructions

Sauté the Bacon:

In a large deep nonstick skillet set over medium heat cook the bacon turning frequently until it is crisp and the fat is rendered about twelve to fifteen minutes. Transfer the bacon to paper towels to drain and cool slightly then crumble into small pieces. Reserve the bacon fat for cooking the chicken.

Cook the Chicken in Bacon Fat:

Pour the rendered bacon fat into a cup leaving about two tablespoons in the skillet. Return the skillet to medium heat and add the chicken pieces. Cook the chicken turning occasionally until it is cooked through and registers one hundred sixty-five degrees on an instant-read thermometer about five minutes. Add chopped garlic and stir cooking for about one more minute until fragrant. Sprinkle in the Italian seasoning.

Combine Gnocchi and Cream Sauce:

Add the gnocchi heavy cream and chicken broth to the skillet. Return most of the crumbled bacon to the pan reserving some for topping. Stir to combine then reduce heat to medium-low and cover with a tight-fitting lid. Let cook for five minutes to allow the gnocchi to soften in the sauce.

Finish the Sauce and Serve:

Remove the lid and continue cooking stirring occasionally to reduce and thicken the sauce about five minutes more. Taste and adjust seasoning with salt and pepper as needed. Stir in the finely grated Parmigiano Reggiano until melted and creamy. Divide the gnocchi mixture into bowls and top with the reserved bacon and sliced chives if using.

Bookmark

My favorite ingredient has to be the bacon fat that creates the perfect base for cooking chicken every time. It imparts this subtle smokiness that elevates the whole dish. One memorable night we ate this dish by candlelight during a power outage and it felt like a magical warm hug on a cold winter evening.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Gently reheat on the stovetop over low heat adding a splash of broth or cream if the sauce seems thickened. It also freezes well but may separate slightly including the cream so stirring while reheating is key.

Ingredient Substitutions

Pancetta works just as well instead of bacon for a less smoky flavor. You can swap chicken breast with tenderized thighs for extra juiciness but watch the cooking time closely. Use feta or Pecorino Romano if you can’t find Parmigiano Reggiano though the sauce flavor will be a bit different but still delicious.

Serving Suggestions

Pair with warm rustic Italian bread to soak up every bit of that creamy sauce. A crisp simple green salad with lemon vinaigrette cuts through the richness beautifully. Steamed or roasted green beans with garlic make for a fresh vegetable side that complements the comforting gnocchi perfectly.

Cultural Context

This dish is inspired by Italian comfort food where gnocchi is often paired with rich sauces and cured meats in rustic home cooking. The use of Parmigiano Reggiano is a nod to traditional Italian cheese-making regions renowned for their quality cheeses loved worldwide. Cream sauces combined with bacon and garlic reflect a blend of familiar Italian flavors adapted for quick, modern home cooking.

Pro Tips

• Always cook the bacon on medium heat flipping often to get even crispy pieces without burning.
• Use freshly grated Parmigiano Reggiano to avoid preservatives and maximize flavor in your sauce.
• Do not skip the step of cooking chicken in the bacon fat it keeps the meat juicy and adds incredible depth.

Common Recipe Questions

→ What type of bacon works best in this dish?

Regular-cut store-bought bacon is ideal to bring a crisp texture without overpowering other flavors. Pancetta can be used as a mild alternative. Avoid smoked hickory to keep the balance delicate.

→ Can I use leftover chicken for this meal?

Fresh chicken breast cut into bite-sized chunks ensures even cooking and tender results. Leftovers may not provide the same flavor or texture.

→ What kind of gnocchi should I choose?

Store-bought potato gnocchi is recommended for its sturdiness. Frozen gnocchi works but requires longer cooking. Homemade gnocchi tends to be more delicate and less sturdy in this method.

→ Why use Parmigiano Reggiano instead of regular Parmesan?

Parmigiano Reggiano offers a nutty flavor and granular texture that pairs beautifully with bacon, enhancing the dish’s richness. Freshly grated cheese provides optimal taste over pre-packaged varieties.

→ How should leftovers be stored?

Keep any leftovers in an airtight container in the refrigerator for up to three days to maintain freshness and flavor.

→ Is it necessary to cook bacon before adding chicken?

Yes, cooking bacon first renders the fat, which is key to cooking the chicken tender and juicy while infusing the skillet with flavor.