Ingredients

1 1/4 cups whole milk cottage cheese

1 1/2 cups low-sodium chicken broth, divided

4 slices bacon (about 4 oz.), cut into 1/2″ pieces

3 (6-oz.) boneless, skinless chicken breasts

1 teaspoon kosher salt, plus more as needed

Freshly ground black pepper

1 shallot, finely chopped

3 garlic cloves, minced

2 teaspoons fresh thyme leaves

1/4 teaspoon crushed red pepper flakes

1 (17-oz.) package gnocchi

3 oz. mozzarella, shredded (about 3/4 cup)

2 oz. Parmesan, finely grated (about 1 cup)

4 cups (4 oz.) fresh spinach

Instructions

Step 1: In a blender, combine the cottage cheese and 3/4 cup chicken broth. Blend until smooth, about 30 to 60 seconds. Set this mixture aside.

Step 2: Place the bacon pieces in a single layer in a large, cold skillet. Cook over medium heat, stirring occasionally, until the bacon is crispy, about 7 to 9 minutes. Transfer the bacon to a plate and reserve the bacon fat in the skillet.

Step 3: Season both sides of the chicken breasts with kosher salt and freshly ground black pepper. Arrange the chicken in the skillet with the reserved bacon fat in a single layer. Cook over medium heat, turning occasionally, until the chicken is browned on both sides, about 6 minutes per side. Note that the chicken will not be fully cooked through at this point. Remove the chicken and place it on a separate plate.

Step 4: Using the same skillet, add the chopped shallot and 1 teaspoon salt. Cook over medium heat, stirring, until the shallot becomes translucent, about 3 to 4 minutes. Add the minced garlic, fresh thyme leaves, and crushed red pepper flakes. Cook for about 1 minute until fragrant.

Step 5: Pour in 1/2 cup of the chicken broth and stir, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.

Step 6: Return the chicken to the skillet, cover, and simmer until the chicken is cooked through and an instant-read thermometer inserted into the thickest part reads 165°F, about 4 to 6 minutes. Transfer the cooked chicken to a clean cutting board and cover to keep warm.

Step 7: Continue to simmer the sauce uncovered until the liquid is nearly evaporated. Stir in the reserved cottage cheese mixture and bring back to a simmer.

Step 8: Add the gnocchi to the skillet and cook, stirring frequently, until tender, about 2 to 3 minutes. Fold in the shredded mozzarella and grated Parmesan until melted, then add the fresh spinach. Stir until the spinach has wilted and is tender. If the sauce feels too thick, add the remaining 1/4 cup of chicken broth.

Step 9: Fold in three-quarters of the cooked bacon. Taste and adjust seasoning with additional salt if needed.

Step 10: Slice the cooked chicken crosswise into pieces and return it to the skillet. Season with additional freshly ground black pepper before serving.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works just as well. No need to thaw before adding to the sauce; cook it directly until tender, which might take a minute or two longer.

How do I know when the chicken is fully cooked?

The best way is to use an instant-read thermometer inserted into the thickest part of the chicken breast. It should read 165°F to ensure the chicken is safe to eat and perfectly juicy.