Start by heating the olive oil in a large skillet over medium-high heat.

Generously season your chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Add them to the skillet and cook for about 5–7 minutes, until they are golden brown and cooked through. Remove the chicken and set it aside.

In the same pan, toss in the halved cherry tomatoes. Sauté these for about 2–3 minutes, allowing them to soften and release their natural sweetness.

Stir in the baby spinach, cooking just until it wilts—about 1–2 minutes.

Pour in the heavy cream and chicken broth, stirring everything together. Bring this lovely mixture to a gentle simmer.

Add the gnocchi and return the cooked chicken to the pan. Cook for an additional 5–7 minutes, stirring occasionally, until the gnocchi is tender and cooked through.

Stir in the grated Parmesan cheese, mixing until melted and creamy.

If you’d like, garnish with fresh basil and serve warm.