1. Heat a large skillet over medium heat and add the chopped bacon. Cook until crisp, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pan.
2. Add olive oil or butter to the skillet if needed, then add the chicken pieces. Season with salt, pepper, smoked paprika, and onion powder. Cook the chicken until golden and cooked through, about 6-8 minutes. Remove chicken and set aside with the bacon.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
4. Pour in the heavy cream and bring it to a gentle simmer. Stir frequently and let it reduce slightly for about 3-4 minutes.
5. Add the shredded cheddar and Parmesan cheeses to the cream. Stir continuously until the cheese melts completely and the sauce becomes smooth and creamy.
6. Meanwhile, cook the gnocchi according to package instructions — usually boiling for 2-3 minutes until they float to the surface. Drain well.
7. Add the cooked gnocchi, chicken, and bacon back into the skillet with the creamy sauce. Toss gently to coat everything evenly.
8. Cook everything together for another 2 minutes over low heat to let the flavors meld. Taste and adjust seasoning if necessary.
9. Serve hot, garnished with fresh parsley for a pop of color and freshness.

One tip I always remember from Mama Lou’s kitchen is to be patient when melting the cheese. Rushing this step can cause the sauce to separate, and nobody wants that! Let it melt slowly over gentle heat for that silky texture. Ouma once tried to speed things up by turning the heat too high — the sauce curdled, and we ended up laughing about it while ordering pizza instead!