Pillowy potato gnocchi bathed in creamy chicken sauce with crispy bacon, cheddar, and herbs for rich flavor.
# Components:
→ Meats & Protein
01 - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 3 strips cooked bacon, crumbled
→ Vegetables & Herbs
03 - 2 cloves garlic, minced
04 - 1 cup frozen peas
05 - 1/4 cup chopped green onions (for garnish)
06 - 1 teaspoon dried dill
07 - 1 teaspoon dried parsley
08 - 1 teaspoon onion powder
→ Dairy & Cheese
09 - 1 cup heavy cream
10 - 1 cup shredded cheddar cheese
11 - 1/2 cup ranch dressing
→ Pantry & Staples
12 - 1 tablespoon olive oil
13 - 1 can (10.5 oz) condensed cream of chicken soup
14 - 1 cup chicken broth
15 - 16 oz potato gnocchi
→ Seasonings
16 - 1/2 teaspoon salt
17 - 1/2 teaspoon black pepper
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook until golden brown and cooked through, approximately 4 to 5 minutes.
02 - Add minced garlic to the skillet and sauté for 1 minute until fragrant.
03 - Sprinkle onion powder, dried dill, dried parsley, salt, and black pepper over the chicken. Stir to coat evenly.
04 - Stir in condensed cream of chicken soup and chicken broth until fully incorporated.
05 - Pour in heavy cream and bring the mixture to a gentle simmer.
06 - Add shredded cheddar cheese and ranch dressing. Stir continuously until the cheese melts and the sauce becomes smooth.
07 - Gently fold in potato gnocchi to immerse them in the sauce. Cover and cook for 4 to 5 minutes until the gnocchi are tender.
08 - Stir in frozen peas and crumbled bacon. Continue cooking for an additional 2 to 3 minutes until heated through.
09 - Taste and adjust the seasoning if necessary.
10 - Serve hot, garnished with chopped green onions.
