1. Heat olive oil or butter in a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
2. Add the chicken pieces to the skillet and season with salt, pepper, and Italian seasoning. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Transfer the chicken to a plate and set aside.
3. In the same pan, add the minced garlic and sauté for 30 seconds until fragrant. Be careful not to burn it—Mama Lou always said garlic is like a good story; it should be shared gently.
4. Reduce the heat to low and stir in the cream cheese until melted and smooth. Slowly pour in the heavy cream while stirring continuously to create a silky sauce.
5. Add the mozzarella and Parmesan cheeses, stirring until the sauce is thick and creamy. If the sauce becomes too thick, add a splash of milk to loosen it—just like Ouma taught me when we made sauces together.
6. Meanwhile, cook the gnocchi according to package instructions (usually boiling for 2-3 minutes until they float to the surface). Drain and add the gnocchi to the skillet with the sauce.
7. Return the cooked chicken and bacon to the pan. Gently toss everything together to coat the gnocchi and chicken evenly with the creamy sauce. Let it cook together for another 2 minutes to meld the flavors.
8. Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle with chopped fresh parsley before serving.

One time, while making this dish for my sister Ouma’s birthday, we laughed over a spilled bowl of gnocchi dough and nearly burned the sauce, but the final result was a hit. It’s a reminder that cooking is as much about joy and connection as it is about perfection.