Our one-pan chicken & gnocchi is so beloved, it was an easy choice to upgrade it with another of our favorite ingredients: crispy bacon! The chicken here is cooked in the rendered bacon fat, making it tender and juicy, and the luxuriously rich and creamy sauce comes together almost effortlessly by combining broth, cream, and Parmigiano Reggiano. If you haven’t been to Italy yet, don’t worry, because you will be transported in one bite. This dish screams warm and cozy comfort food, which is ideal for the colder weather. Crusty rustic Italian bread is the perfect accompaniment, so have it on standby to scoop up any remaining sauce.
The bacon:
Any store-bought, regular-cut bacon will be great to use here. I’d avoid the smoked hickory bacon, because we don’t want to compete with the other flavors. Be sure to cook the bacon on medium heat, flipping the pieces often to promote even browning. Alternatively, if you prefer pancetta, use that!
The chicken:
For this recipe, it’s best to only use chicken breast cutlets. Although using up leftovers is tempting here, it will not provide that same taste as freshly made chicken. Cut the chicken into bite-sized chunks so it cooks evenly. Combining the chicken with garlic and heavy seasoning makes this dish extra special.
The gnocchi:
Try to find shelf-stable gnocchi, as homemade gnocchi is more delicate. Use store-bought potato gnocchi, which is a pantry staple in many kitchens. And although the cooking time is usually 2 minutes, we’re just tossing it right into the garlic-cream sauce to save time and dishes! Frozen works too, but will take longer to cook.
The cheese:
This choice will make or break your dish. Store-bought packaged Parmesan has preservatives and zaps your dish of maximum flavor. Instead, use fresh Parmigiano Reggiano cheese from Italy. There is a slight flavor difference between that and Parmesan, which is made in the U.S. It has a nutty flavor and a granular texture and pairs well with cured meat like bacon or pancetta. Be sure to freshly grate for the best flavor and texture.
Storage:
Store any leftovers in an airtight container for up to 3 days in the refrigerator.
Did you try making this? Let us know how it went in the comments!
