In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of diced boneless skinless chicken breasts, seasoned with garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Transfer the chicken to a plate and set aside.

In the same skillet, lower the heat to medium and add 3 cloves of minced garlic, sautéing for about 30 seconds until fragrant. Pour in 1 cup of chicken broth, scraping up any browned bits, and let it simmer for 2 minutes. Stir in 1 cup of heavy cream, 4 ounces of cream cheese, 1 cup of shredded cheddar, 4 slices of cooked bacon, and 1 packet of ranch seasoning. Mix until smooth and well combined.

Add 1 pound of uncooked potato gnocchi to the creamy sauce, stirring gently to coat. Allow the mixture to simmer for 5 minutes, or until the gnocchi are tender and floating. If you’re using baby spinach, stir it in now and cook for another 2 minutes until wilted.

Once everything is heated through and well combined, remove the skillet from the heat. Serve your Creamy Crack Chicken Gnocchi warm, topped with a sprinkle of grated Parmesan cheese.