Bring a large pot of salted water to a boil. Add potato gnocchi and cook until they float, about 2–3 minutes. Use a slotted spoon to remove and set aside.

In a large skillet over medium heat, add the chopped bacon and cook until crispy. Remove and place on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pan.

Reduce heat to medium-low, add minced garlic and cook for about 30 seconds until fragrant.

Add cream cheese, heavy cream, and chicken broth to the skillet. Whisk until smooth and slightly thickened.

Stir in shredded chicken and cooked gnocchi; simmer gently for 3–4 minutes until heated through.

Add shredded cheddar cheese and stir until melted. Adjust seasoning with salt and black pepper.

Plate the gnocchi and top with crispy bacon and parsley. Add extra black pepper or red pepper flakes for heat.