Heat the olive oil in your skillet over medium heat. Add the diced chicken breast, sprinkle with salt, pepper, and Italian seasoning. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove from heat and set aside.
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions—usually 2-3 minutes or until they float to the surface. Drain and set aside.
In the same skillet (wipe out any excess cooked bits if needed), add minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in half of the mozzarella and parmesan cheese until melted and smooth. Season with a pinch of salt and pepper.
Add the cooked chicken, gnocchi, and fresh spinach to the cream sauce. Stir gently until the spinach wilts and all components are evenly coated in the creamy sauce.
Transfer the mixture into your baking dish. Sprinkle the remaining mozzarella and parmesan cheese evenly over the top. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes until the cheese is bubbly and golden.
Let the bake cool for a few minutes to set, then scoop generous portions onto plates. This dish pairs perfectly with a crisp green salad or garlic bread.
