Creamy Crack Chicken Gnocchi Recipe

Classic Creamy Crack Chicken Gnocchi delivers comfort in minutes: pillowy gnocchi, melt‑in‑your‑mouth chicken, and a rich Parmesan‑cream sauce. The balance of salty cheese, buttery richness, and bright parsley makes it a crowd‑pleaser for busy weeknights or relaxed weekends.

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Ingredients

Sauce & Chicken

• 2 cups shredded rotisserie chicken
• 2 tbsp unsalted butter
• 6 garlic cloves, minced
• 1 cup heavy cream
• 1 cup finely grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp freshly cracked black pepper
• 2 tbsp chopped fresh parsley
• 1/4 tsp red pepper flakes (optional)

Gnocchi

• 1 lb store‑bought potato gnocchi
• 1 tbsp olive oil (for boiling water)

Step-by-Step Instructions

1. Bring a large pot of salted water to a rolling boil, add the gnocchi and cook until they float, about 2–3 minutes; drain and set aside.
2. In a large skillet over medium heat melt butter, then add minced garlic and sauté until fragrant, 30 seconds.
3. Stir in heavy cream, bring to a gentle simmer, and cook 3 minutes until it begins to thicken.
4. Add Parmesan, salt, pepper, and red pepper flakes; whisk until the cheese melts into a smooth sauce.
5. Fold the cooked gnocchi and shredded chicken into the sauce, tossing to coat; cook 2 minutes until everything is heated through.
6. Remove from heat, sprinkle chopped parsley, and serve immediately.

Tips for Success

• Use fresh Parmesan, not pre‑grated, for a silkier sauce.
• Do not overcook gnocchi; they should be just tender and not mushy.
• If the sauce thickens too quickly, add a splash of milk or broth to loosen it.
• Pat the chicken dry before shredding to avoid excess moisture in the sauce.
• Finish with a pinch of cracked pepper for an extra bite.

Storage

Cool the leftovers to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream if needed. Freeze in a freezer‑safe bag for up to 2 months; thaw overnight and reheat as above.

Notes

Fresh Parmesan creates the smoothest sauce, and avoid overcooking gnocchi to keep their pillowy texture.

FAQs