1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken breasts, seasoning with salt and pepper. Cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and minced garlic. Sauté for about 1 minute, or until the garlic is fragrant.
3. Add the chicken broth and bring to a simmer. Stir in the heavy cream and Parmesan cheese, whisking until the cheese is melted and the sauce is smooth.
4. Return the cooked chicken to the skillet, along with the package of gnocchi. Stir to combine, ensuring the gnocchi is fully coated in the sauce.
5. Cover the skillet and let it cook for about 5 minutes, or until the gnocchi is tender.
6. Stir in the baby spinach, allowing it to wilt into the dish for about 1-2 minutes.
7. Garnish with fresh parsley before serving, adding an extra touch of color and flavor.

Remember, cooking is an art, not a science. Feel free to adjust the garlic to your liking or add a dash of red pepper flakes for a subtle kick!