1. Pat chicken breasts dry and cut into 1-inch cubes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

2. Heat 2 tablespoons olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken in a single layer (cook in batches if needed). Sear for 3-4 minutes per side, until golden brown and cooked through. Remove chicken and set aside.

3. Reduce heat to medium. Add chopped onion to the same skillet, adding more oil if needed. Cook for about 5 minutes, stirring occasionally, until softened and translucent.

4. Stir in minced garlic and 1 teaspoon Italian seasoning. Cook for 1 minute until fragrant.

5. Pour in 1 cup chicken broth and scrape up browned bits from the bottom of the pan. Bring to a gentle simmer.

6. Stir in 1 cup heavy cream and the entire 16-ounce package of shelf stable potato gnocchi. Stir to coat.

7. Bring to a simmer, then reduce heat to medium-low. Let simmer for 5-7 minutes, stirring occasionally, until gnocchi is tender and sauce thickens slightly.

8. Return cooked chicken to the skillet. Add 5 ounces fresh spinach. Stir gently until spinach wilts, about 1-2 minutes.

9. Remove from heat. Stir in 1/2 cup grated Parmesan cheese until melted and sauce is creamy. Adjust seasoning to taste.

10. Serve immediately, garnished with additional Parmesan and fresh parsley if desired.