I absolutely love sharing this Creamy Crack Chicken Gnocchi Recipe with you because it’s one of those comforting dishes that feels like a warm hug after a busy day. The way the tender chicken blends with the pillowy gnocchi and that rich, creamy sauce just hits all the right spots. You’ll find it’s a fantastic go-to for weeknights when you want something hearty but fuss-free.
When I first tried this recipe, I was amazed at how the sun-dried tomatoes add a burst of sweetness and texture, making the dish pop in flavor without overpowering the creaminess. Plus, it’s perfect for family dinners or for impressing friends without spending hours in the kitchen. Trust me, once you make this Creamy Crack Chicken Gnocchi Recipe, it’ll quickly become a favorite in your rotation.
Why You’ll Love This Recipe
- Quick & Easy: Poaching chicken and letting the gnocchi cook right in the sauce saves time and cleanup.
- Flavor Packed: The combo of sun-dried tomatoes, garlic, and herbs creates a sauce bursting with layers of taste.
- Family Friendly: Everyone from kids to grown-ups goes crazy for the creamy texture and cheesy finish.
- Comfort Food Magic: It’s like a step up from mac and cheese — indulgent without being heavy.
Ingredients You’ll Need
The ingredients for this Creamy Crack Chicken Gnocchi Recipe combine simple pantry staples with fresh elements to create a smooth, rich sauce that hugs every bite. Look for good quality sun-dried tomatoes and real cheddar cheese—it makes a noticeable difference in flavor.
- Chicken breasts: I prefer small, fresh chicken breasts that cook evenly and slice nicely into bite-sized pieces.
- Chicken stock: Low sodium works best so you can control the seasoning of your sauce.
- Sun-dried tomatoes: Get the ones packed in oil if possible—they fry up beautifully and add great texture.
- Shallot: Its mild, sweet flavor is perfect for the base of this sauce without overpowering it.
- Garlic cloves: Fresh minced garlic always gives the best taste compared to powders here.
- Milk (2%): Adds creaminess while keeping things lighter than heavy cream.
- Lemon juice: A touch of acidity wakes up the flavors and balances the richness.
- Laughing Cow light cheese (or light cream cheese): This melts super smoothly into the sauce—plus it’s lower in fat.
- Cornstarch: Helps to thicken the sauce perfectly without any graininess.
- Dried herbs (parsley, chives, dill): I love how these bring freshness and depth without extra effort.
- Onion powder & garlic powder: Layer the flavors and make the sauce extra savory.
- Potato gnocchi: Fresh or vacuum-packed dry gnocchi both work great—just don’t overcook.
- Cheddar (or Red Leicester): Always shred your own for the best melting and flavor results.
- Olive oil spray: Keeps the dish light when sautéing the shallots and tomatoes.
- Salt and black pepper: Season gradually to taste and bring everything together.
- Fresh parsley (or spring onions/chives): Bright, fresh garnish to finish the dish beautifully.
Variations
I love to tweak this Creamy Crack Chicken Gnocchi Recipe depending on what I have on hand or who I’m cooking for. You can easily swap in your favorite herbs or add veggies for some extra color and nutrition.
- Vegetable Boost: I’ve stirred in spinach or kale towards the end for a pop of green—your family might not even notice!
- Spice it up: Adding a pinch of red pepper flakes gives this a subtle kick that balances the creaminess nicely.
- Dairy Alternatives: For a lighter version, use Greek yogurt in place of cream cheese, but add it off the heat to prevent curdling.
- Protein Swap: Turkey or even leftover rotisserie chicken works just as well, which makes this recipe super versatile.
How to Make Creamy Crack Chicken Gnocchi Recipe
Step 1: Poach the Chicken Gently
Start by submerging the chicken breasts in about 2 cups of chicken stock in a saucepan. Bring it to a boil, then reduce to a simmer and cook for 10-12 minutes until the chicken is just cooked through. I like to let the chicken cool slightly before slicing—this helps it stay juicy instead of drying out. If you prefer richer flavor, save the poaching stock to use in your sauce, just make sure it adds up to 360ml total.
Step 2: Build Flavor with Tomatoes and Shallots
While your chicken is poaching, heat a non-stick frying pan over medium-high heat and spray lightly with olive oil. Fry the diced sun-dried tomatoes until they turn golden and get a touch crispy—that step adds an amazing texture contrast. Then set them aside. In the same pan, add a little more olive oil and sauté the shallots until they’re soft and lightly golden—this gently sweetens the base. Add the minced garlic and cook for just 30 seconds to infuse its aroma without burning it.
Step 3: Whisk Together the Creamy Sauce
Pour in the remaining chicken stock (1.5 cups), milk, and lemon juice to your pan with shallots and garlic. Add all your dried herbs and seasoning powders next, then drop in the Laughing Cow cheese wedges. Whisk everything thoroughly—you want a smooth mix with no lumps. Next, mix the cornstarch with a little water and whisk it into your sauce; this thickens it up beautifully as it simmers. Keep the heat medium to medium-high so the sauce bubbles nicely.
Step 4: Cook Gnocchi and Combine
Add your sliced poached chicken and uncooked gnocchi right into the sauce. Bring everything to a boil, then let it gently bubble for around 5 minutes. This cooks the gnocchi perfectly right in the sauce, absorbing all those lovely flavors. If your sauce isn’t thickening, turn up the heat slightly. Once the gnocchi is tender and sauce is beautifully creamy, season with salt and freshly ground black pepper to your taste.
Step 5: Add Cheese and Finish Under the Grill
Transfer your creamy gnocchi and chicken mixture to an ovenproof dish and sprinkle the grated cheddar evenly on top. Pop it under a hot grill (broiler) for a couple of minutes until the cheese melts and just starts to turn golden and bubbling. Watch closely because this happens fast! Finally, scatter your crispy fried sun-dried tomatoes and chopped fresh herbs over the top—parsley is my favorite, but spring onions or chives work wonderfully.
Serve immediately and enjoy that beautiful creamy, cheesy, slightly tangy chicken gnocchi that you just made from scratch!
Pro Tips for Making Creamy Crack Chicken Gnocchi Recipe
- Don’t Skip Poaching Stock: Using the chicken poaching liquid in your sauce adds incredible depth—just be sure to measure so your sauce consistency stays perfect.
- Fresh Cheese Matters: Pre-grated cheddar contains additives that prevent smooth melting, so always grate your cheese fresh.
- Control Your Heat: Keeping the sauce bubbling gently lets the cornstarch thicken it without clumping or sticking to the pan.
- Watch the Gnocchi: Overcooked gnocchi gets mushy fast—five minutes is usually perfect, but do a quick taste test to be sure.
How to Serve Creamy Crack Chicken Gnocchi Recipe
Garnishes
I love to top this dish with fresh parsley because it adds bright color and cuts through the richness. Sometimes I swap parsley for chopped spring onions or chives, especially if I’m serving it to guests who love that fresh onion flavor. Don’t skip the crispy sun-dried tomatoes on top—they add that savory crunch that keeps every bite interesting.
Side Dishes
This Creamy Crack Chicken Gnocchi Recipe stands beautifully on its own but pairs wonderfully with a simple green salad dressed with lemon vinaigrette. Roasted broccoli or garlic green beans also match perfectly, adding a touch of freshness and crunch to balance the creamy texture.
Creative Ways to Present
For a special occasion, I’ve served this dish in individual ramekins topped with the melted cheddar and a decorative sprinkle of fresh herbs. Another fun way is to place it in a rustic casserole dish with extra sun-dried tomatoes and fresh basil leaves for an impressive family-style presentation that always wows.
Make Ahead and Storage
Storing Leftovers
I usually store leftover creamy crack chicken gnocchi in an airtight container in the fridge for up to 2 days. Because the sauce is thick and creamy, it holds up well without drying out, but I recommend reheating gently to preserve its texture.
Freezing
I’ve frozen this dish a couple of times with good results—just make sure it cools completely before freezing. The sauce thickens after freezing, so I thaw it overnight in the fridge and add a splash of milk while reheating to bring back that silky texture.
Reheating
To reheat, I like to warm it on the stove over low heat, stirring frequently and adding a little milk or stock if it seems too thick. Microwaving works too but be sure to stir halfway through to heat evenly and keep that sauce nice and smooth.
FAQs
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Can I make this Creamy Crack Chicken Gnocchi Recipe vegetarian?
You sure can! Just swap the chicken for sautéed mushrooms or roasted vegetables, and use vegetable stock instead of chicken stock. The creamy sauce still provides plenty of flavor and comfort.
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What’s the best way to prevent the sauce from breaking?
The key is to keep your heat moderate when adding the cheese and milk components and avoid boiling the sauce vigorously. Whisking constantly until the cheese melts fully helps keep it smooth.
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Can I use fresh gnocchi instead of dry?
Absolutely! Fresh gnocchi cooks faster, so reduce the cooking time in the sauce to 2-3 minutes and watch closely to avoid overcooking and mushiness.
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Is there a gluten-free option for this recipe?
Yes, you can use gluten-free gnocchi available at many grocery stores. Just check the ingredients, and the cooking method remains the same.
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How can I make this lighter?
Using milk instead of cream and choosing light cream cheese or Laughing Cow cheese helps keep the dish lighter. Also, adding more veggies like spinach can boost nutrition and fiber.
Final Thoughts
This Creamy Crack Chicken Gnocchi Recipe holds a special place in my heart because it’s a perfect blend of comfort, flavor, and ease. I love how it’s approachable enough for weeknight dinners but special enough to serve guests. Give it a try—you’ll soon find yourself making it again and again, just like I do. And when you do, I’d love to hear what you think!
PrintCreamy Crack Chicken Gnocchi Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Creamy Crack Chicken Gnocchi is a comforting and flavorful dish combining tender poached chicken, pillowy potato gnocchi, and a luscious creamy sauce enriched with sun-dried tomatoes, herbs, and melted cheddar cheese. This one-pan dinner is quick to prepare, perfect for a cozy meal that feels indulgent yet balanced.
Ingredients
Chicken and Stock
- 2 small uncooked chicken breasts, approx 360g (12.7oz)
- 3.5 cups (840ml) low sodium chicken stock (divided)
Sauce and Seasonings
- 75g (2.5oz) sun dried tomatoes, diced small
- 1 shallot, finely diced
- 2 cloves garlic, minced
- 1/2 cup (120ml) 2% milk
- 1/2 tablespoon lemon juice
- 175g laughing cow light cheese (or light cream cheese)
- 1/2 tablespoon cornstarch
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- 1 teaspoon onion powder
- 1/2 teaspoon dried dill
- 1/2 teaspoon garlic powder
Gnocchi and Topping
- 500g (17.5oz) potato gnocchi (dry in vacuum pack)
- 60g (2.2oz) cheddar cheese, grated (not pre-grated)
- Olive oil spray
- Salt and black pepper, to taste
- Fresh chopped parsley (or chopped spring onions or chives) for garnish
Instructions
- Poach the chicken: Place chicken breasts in a saucepan fully submerged in 2 cups (480ml) of chicken stock. Bring to a boil, then reduce heat and simmer for 10-12 minutes until chicken is cooked through. Remove chicken, drain, let cool slightly, then slice into pieces and set aside. Reserve the poaching stock for the sauce if desired.
- Cook sun dried tomatoes: Heat a non-stick frying pan over medium-high heat and spray with olive oil. Add diced sun dried tomatoes and fry until golden and crisp. Remove and set aside.
- Sauté shallots and garlic: In the same pan, spray with a little more olive oil and add finely diced shallot. Fry until lightly golden and softened. Add minced garlic and fry for 30 seconds to infuse flavor.
- Make the creamy sauce: Pour remaining 1.5 cups (360ml) chicken stock, milk, and lemon juice into the pan. Add dried parsley, chives, onion powder, dill, garlic powder, and the laughing cow cheese. Whisk continuously until cheese melts completely and sauce is smooth with no lumps. Dissolve cornstarch in a couple of tablespoons of water, then stir into sauce to help thicken.
- Add chicken and gnocchi: Add sliced poached chicken and uncooked gnocchi to the sauce. Bring mixture to a boil, then reduce to medium heat and simmer gently for 5 minutes, stirring occasionally, until the gnocchi is cooked through and the sauce thickens to a creamy consistency. Adjust seasoning with salt and black pepper if needed.
- Broil with cheese topping: Transfer the gnocchi and sauce mixture to an ovenproof dish. Sprinkle grated cheddar cheese evenly over the top. Place under a grill (broiler) for 2-3 minutes until the cheese is melted and lightly golden.
- Garnish and serve: Remove from grill, sprinkle the crispy fried sun dried tomatoes and fresh chopped parsley (or spring onions or chives) on top. Serve immediately and enjoy!
Notes
- This recipe yields 4 servings.
- Prep time is approximately 15 minutes; cooking time is about 20 minutes, totaling 35 minutes overall.
- If using the poaching stock, ensure it equals 360ml for the sauce volume.
- Use freshly grated cheddar cheese rather than pre-grated for best melting and flavor.
- Adjust seasoning to taste at the end of cooking.
- Calories and nutrition information are provided below for accurate dietary tracking.
- For dietary plans like WW Points or other slimming programs, calculate values with official tools to maintain accuracy as values may vary.
Nutrition
- Serving Size: 1 serving (approx 1/4 of recipe)
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 70 mg