Preheat your oven to 375°F (190°C). Lightly grease your 9x13 inch baking dish and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken breast and season with salt, pepper, garlic powder, and Italian seasoning. Sauté until the chicken is golden brown and cooked through, about 6-8 minutes. Remove from heat.
In the same skillet, add the gnocchi, chicken broth, and heavy cream. Stir to combine, then bring to a gentle simmer over medium heat. Cook for 3-4 minutes until the gnocchi begin to soften and the sauce thickens slightly.
Stir in the chopped spinach, halved cherry tomatoes, and grated Parmesan cheese. Mix until the spinach wilts and the cheese melts into the sauce.
Return the cooked chicken to the skillet and gently fold everything together. Transfer the mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly on top.
Bake uncovered for 15-20 minutes or until the cheese is melted, bubbly, and golden brown. Remove from the oven and let it cool for a few minutes before serving.
