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Heat olive oil in a large skillet over medium heat. Add the diced chicken, seasoned with salt and pepper, and cook until it’s no longer pink, about 5-7 minutes. Once cooked, remove chicken and set aside.
In the same skillet, add the chopped onion. Cook until translucent, about 3-4 minutes, then add minced garlic and sauté for another minute until fragrant.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze it.
Bring the broth to a simmer, then reduce the heat to low. Stir in the heavy cream, cream of chicken soup, and ranch seasoning mix until smooth.
Gently fold back in the cooked chicken and add the gnocchi. Cook for an additional 5-7 minutes, or until the gnocchi is tender and heated through.
Preheat your oven to 375°F (190°C). Transfer the chicken and gnocchi mixture to a baking dish.
Sprinkle shredded cheddar cheese evenly over the top, then add the crumbled bacon.
Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden.
Once out of the oven, let it cool slightly, then sprinkle with fresh parsley before serving.