Heat olive oil over medium–high heat in a large skillet. Season chicken with salt and pepper, then cook until golden and cooked through, about 5–7 minutes. Remove chicken and set aside.

Add chopped onion to the skillet and sauté for 2–3 minutes until translucent. Stir in minced garlic and Italian seasoning; cook another minute until fragrant.

Pour in chicken broth and heavy cream, scraping up any browned bits from the bottom. Let the sauce come to a gentle simmer.

Stir in gnocchi, making sure each piece is coated. Simmer 3–4 minutes until gnocchi is tender and starting to absorb the sauce.

Return the cooked chicken to the pan, add cherry tomatoes (if using), and sprinkle Parmesan over top. Stir gently to combine and coat everything in the creamy sauce.

Add baby spinach and cook just until it wilts—about 1–2 minutes. Adjust seasoning with additional salt and pepper if needed.

Remove from heat, garnish with chopped parsley, and let rest 2 minutes before serving.