Add the chicken breasts to a saucepan and fully cover with 2 cups of chicken stock. Bring to a boil, then reduce heat and simmer for 10–12 minutes until fully cooked.

Remove the chicken from the pan, let it cool slightly, then slice into bite-sized pieces. Set aside.

While the chicken cooks, spray a large non-stick frying pan with olive oil spray over medium-high heat.

Add the diced turkey bacon and cook until crispy and golden. Remove and set aside.

In the same pan, spray a little more olive oil and cook the shallot until softened and lightly golden.

Add minced garlic and cook for 30 seconds until fragrant.

Pour in the remaining chicken stock, milk, and lemon juice. Add parsley, chives, onion powder, dill, garlic powder, and cream cheese.

Whisk until smooth and creamy with no lumps remaining.

Mix the cornstarch with 2 tablespoons of water and stir into the sauce.

Add the cooked chicken and uncooked gnocchi to the pan. Bring to a gentle boil and cook for about 5 minutes until the gnocchi is tender and the sauce thickens.

Season with salt and black pepper to taste.

Transfer the Crack Chicken Gnocchi mixture to an oven-safe dish and top with grated cheddar cheese.

Broil for 2–3 minutes until the cheese melts and turns lightly golden.

Sprinkle with crispy turkey bacon and fresh parsley before serving.