Add the chicken breasts to a saucepan and cover with 2 cups of the chicken stock. Bring to a boil, then reduce to a simmer for 10–12 minutes until fully cooked.

Remove the chicken, allow it to cool slightly, then slice into bite-sized pieces.

While the chicken cooks, spray a non-stick skillet with olive oil spray and cook the diced turkey ham until golden and crisp. Remove and set aside.

In the same pan, lightly spray with more olive oil and sauté the shallot until softened and lightly golden.

Add the garlic and cook for 30 seconds until fragrant.

Pour in the remaining stock, milk, lemon juice, dried parsley, dried chives, onion powder, dried dill, garlic powder, and cream cheese.

Whisk continuously until the cream cheese melts completely and the sauce becomes smooth.

Mix the cornstarch with a few tablespoons of water and stir it into the sauce.

Add the cooked chicken and uncooked gnocchi. Bring to a gentle boil.

Cook for about 5 minutes, stirring occasionally, until the gnocchi is tender and the sauce thickens.

Season with salt and black pepper to taste.

Transfer the Creamy Crack Chicken Gnocchi mixture to an oven-safe dish.

Sprinkle evenly with grated cheddar cheese.

Broil for 2–3 minutes until the cheese melts and becomes lightly golden.

Top with crispy turkey ham and fresh parsley before serving.