Add chicken breasts to a saucepan and cover with about 2 cups of the stock. Bring to a boil, then simmer for 10–12 minutes until cooked through. Remove, cool slightly, and slice into pieces.
Heat a non-stick pan with olive oil spray over medium-high heat.
Add diced bacon and cook until golden and crispy, then remove and set aside.
In the same pan, add shallots and cook until softened and lightly golden.
Add minced garlic and cook for about 30 seconds until fragrant.
Pour in the remaining stock, milk, lemon juice, herbs, seasonings, and cream cheese. Whisk until smooth and fully melted.
Mix cornstarch with a little water to create a slurry and stir it into the sauce.
Simmer the sauce for a few minutes until thickened and slightly reduced.
Meanwhile, bring water to a boil and cook the gnocchi according to package instructions. Drain and set aside.
Add cooked chicken, cooled bacon, gnocchi, and grated cheddar cheese to the saucepan. Stir well to combine everything into a cohesive dish.
Transfer the mixture into an oven-safe dish and bake at 350°F (175°C) for 15–20 minutes, until bubbly and lightly golden on top.
Sprinkle with fresh parsley before serving.