Step 1: Sear the Chicken
Heat olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook until the chicken is golden and no longer pink—about 5–7 minutes. Transfer the cooked chicken to a plate and set aside.

Step 2: Sauté the Aromatics
In the same skillet, add the chopped onion and sauté for 3–4 minutes until translucent. Add the minced garlic and stir for another minute, just until fragrant.

Step 3: Build the Sauce
Pour in the chicken broth, scraping the bottom of the skillet to deglaze and pick up any browned bits. Reduce heat to low and stir in the heavy cream, cream of chicken soup, and ranch seasoning until the mixture is smooth and well combined.

Step 4: Add Chicken and Gnocchi
Return the cooked chicken to the skillet and gently fold in the gnocchi. Let everything simmer for 5–7 minutes until the gnocchi is tender and the sauce is thickened.

Step 5: Bake to Perfection
Preheat your oven to 375°F (190°C). Transfer the skillet mixture to a baking dish (or leave it in the same skillet if it’s oven-safe). Sprinkle the shredded cheddar evenly over the top, then scatter the crumbled bacon across the cheese.

Step 6: Bake and Finish
Bake uncovered for 15–20 minutes, until the cheese is melted, bubbly, and just golden around the edges. Once out of the oven, let it cool for a few minutes before garnishing with fresh parsley.

Serving Suggestions
Serve this dish warm straight from the oven with a side of roasted vegetables or a crisp green salad to balance the richness. It pairs beautifully with a glass of iced tea, sparkling water, or a light white wine like Pinot Grigio.

Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave. This dish also holds up well for meal prep—portion it into containers and enjoy a cozy lunch throughout the week.