In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt, pepper, and Italian seasoning. Cook until browned and cooked through, about 7-10 minutes.

Remove the chicken from the skillet and set aside.

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.

Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and let it cook for 5 minutes.

Add the cooked chicken back into the skillet along with the chopped spinach and grated parmesan cheese. Stir until the cheese is melted and the spinach is wilted.

In a pot, bring salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the top, about 2-3 minutes.

Drain the gnocchi and add them to the skillet with the creamy chicken sauce. Gently toss to combine.

Serve the creamy chicken gnocchi warm, garnished with additional parmesan cheese if desired.