One Pan Chicken Bacon Gnocchi

Ingredients

• 6 slices bacon
• 2 (6- to 8-oz.) boneless, skinless chicken cutlets, cut into about 1/2"-thick strips/bite size
• 2 large garlic cloves, finely chopped
• 1/2 tsp. Italian seasoning
• Kosher salt
• Freshly ground black pepper
• 1 (16 oz.) pkg. potato gnocchi
• 1 cup heavy cream (can substitute half & half or evaporated milk)
• 1/2 cup low-sodium chicken broth
• 1/2 cup finely grated Parmigiano Reggiano
• Thinly sliced chives, for serving (optional)

Directions 

1. Crisp bacon in the oven - lay bacon on parchment paper over large cookie sheet; bake at 400 deg for 14 - 18min. Transfer to paper towels to drain. Let cool slightly, then transfer to a cutting board and crumble into small pieces.
2. Sprinkle salt and pepper on the chicken
3. Add 2 Tbsp of oil to a pan. Add chicken and cook over medium heat, turning occasionally, until cooked through, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Stir in Italian seasoning.
4. Add gnocchi, cream, and broth. Return most of bacon to pan; reserve remaining bacon for serving. Stir to combine, then reduce heat to medium-low. Cover with a tight-fitting lid and cook 5 minutes. Uncover and continue to cook, stirring occasionally, until sauce is reduced and slightly thickened, about 5 minutes more; season with salt and pepper, if needed. Add cheese and stir until melted and creamy.
5. Divide gnocchi mixture among bowls. Top with reserved bacon and chives (if using).

Based on: https://www.saltandlavender.com/chicken-bacon-gnocchi/ (and others of same recipe)