In a pot, bring 2 cups of low sodium chicken stock to a gentle simmer over medium heat. Add the chicken breasts and poach for 10–12 minutes until they are cooked through and no longer pink in the center. Remove the chicken, let it rest, then slice and shred it into bite-sized pieces, setting aside for later.

Using the same skillet, add diced lean smoked back bacon and cook over medium heat until crispy, about 5–7 minutes. Once the bacon is golden brown, remove it from the skillet and set it aside on a paper towel to drain, keeping the flavorful fat in the pan.

In the leftover bacon fat, add chopped shallots and sauté for 3–4 minutes until they become soft and translucent. Stir in minced garlic and cook for an additional 30 seconds.

Pour in the remaining chicken stock and milk, then add lemon juice and your chosen seasonings. Whisk in Laughing Cow cheese and cornstarch, ensuring everything is well combined. Cook over medium heat until the mixture begins to bubble and the cheese melts into a creamy sauce, about 5 minutes.

Fold in the potato gnocchi and shredded chicken, stirring gently to coat everything in the sauce. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5 minutes until the gnocchi are tender.

Preheat your broiler to high. Transfer the Creamy Crack Chicken Gnocchi into a baking dish, sprinkle generously with grated cheddar cheese, and broil for 2–3 minutes until the cheese is melted and bubbly.

Once out of the oven, sprinkle with crispy bacon bits and fresh chopped parsley for a pop of color and flavor.