In a large, high-walled skillet, cook the bacon over medium-high heat until crispy. Remove the bacon to a paper-towel lined plate and then chop the bacon once cool.
Discard all of the bacon grease except for 1 tablespoon. Add the chicken breast to the skillet, season with salt and pepper, and cook over high heat. Cook the chicken until they are cooked through, and no longer pink, about 5-8 minutes. Then remove the cooked chicken to a plate.
While the chicken is cooking, begin cooking the gnocchi according to package directions.
Add the minced garlic to the skillet and cook until fragrant, about 1 minute. Then add the softened cream cheese, milk, grated parmesan, and ranch seasoning. Lower the heat to medium and whisk the sauce frequently until the cream cheese has melted and the sauce is smooth.
Once the sauce is smooth and has thickened a little, add the bacon (reserve a little for topping if you’d like), chicken, and gnocchi to the sauce. Give everything a good stir. Taste the sauce and check the seasoning, adding more salt or pepper if necessary.
Top with some fresh chopped parsley, chopped bacon, and a little extra parmesan. Serve immediately while warm. I like to serve it with garlic bread and a garden salad. Enjoy!!