Place a large skillet over medium-high heat. Add the chopped bacon and cook until crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of grease in the skillet. Add the cubed chicken, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Remove the chicken and set it aside.

Add the diced onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Reduce the heat to medium-low. Add the softened cream cheese, stirring until it starts to melt. Gradually whisk in the chicken broth and the dry ranch seasoning mix until the sauce is smooth and creamy.

Bring the sauce to a gentle simmer. Add the gnocchi to the skillet and stir to coat. Cook for 3-5 minutes, stirring occasionally, until the gnocchi are tender and have floated to the top.

Remove the skillet from the heat. Stir in the shredded cheddar cheese until fully melted. Return the cooked chicken and half of the crispy bacon to the skillet. Stir to combine everything. Garnish with the remaining bacon and sliced green onions before serving warm.