In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add diced boneless skinless chicken breasts, season with salt and black pepper, and cook for about 6-8 minutes, stirring occasionally until golden brown and thoroughly cooked. Remove the chicken and set aside.

In the same skillet, lower the heat and add 3 minced garlic cloves. Sauté for about 1 minute until fragrant, then pour in 1 cup of chicken broth, followed by 1 cup of heavy cream and ½ cup of grated Parmesan cheese. Stir continuously for 2-3 minutes.

Gently stir 16 oz of potato gnocchi into the creamy sauce and allow them to cook, which typically takes about 2-3 minutes until they float.

Once the gnocchi are cooked, add the browned chicken back into the skillet along with 4 cups of chopped spinach and optional sun-dried tomatoes. Stir together and simmer for an additional 2-3 minutes until the spinach wilts.

Remove from heat and taste for seasoning, adding more salt and pepper as needed. Serve immediately, garnished with extra grated Parmesan if desired.