In a large skillet, heat olive oil over medium-high heat. Season chicken breasts with salt and pepper, then sear for 4-5 minutes on each side until golden brown.

Sprinkle Ranch and Italian seasoning over the chicken. Pour in chicken broth, bring to a simmer, cover, and cook on low for 20-25 minutes until the chicken reaches 165°F.

Remove chicken from skillet and shred into bite-sized pieces.

Return skillet to medium heat, add cream cheese, and stir until melted, creating a smooth base.

Stir shredded chicken back into the sauce and simmer for 5-10 minutes, adjusting sauce thickness with more broth if necessary.

In a separate pot, bring salted water to a boil. Add gnocchi, cooking for 2-3 minutes until they float, then drain.

Add drained gnocchi to the skillet with the creamy chicken sauce and stir until coated.

Sprinkle shredded cheddar cheese over the mixture in the skillet and stir gently until melted.

Top with cooked and crumbled bacon, if using.

For a baked version, preheat oven to 350°F, transfer mixture to a baking dish, and bake for 10-15 minutes until cheese is golden and bubbly.

Alternatively, melt cheese on the stovetop over low heat or under the broiler for a quick finish.

Serve hot, garnished with chopped green onions if desired.