Season the chicken: Pat chicken pieces dry and season with Italian seasoning, salt, and black pepper.

Sear the chicken: Heat butter or olive oil in a large skillet or deep pan over medium‑high heat. Add chicken in a single layer and cook 4–5 minutes, turning occasionally, until golden and cooked through. Remove chicken and set aside.

Sauté aromatics: In the same pan, add onion, carrots, celery, and optional mushrooms. Cook over medium heat for 5–6 minutes until softened. Add garlic and cook 30 seconds more until fragrant.

Build the sauce: Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Stir in heavy cream and bring to a gentle simmer.

Cook gnocchi in sauce: Add gnocchi to the simmering sauce. Cook according to package directions (usually 3–5 minutes), stirring gently, until gnocchi are tender and float to the surface.

Add cheese and spinach: Stir in Parmesan cheese until melted and smooth. Add fresh spinach (and optional sun‑dried tomatoes) and cook 2–3 minutes until spinach is wilted.

Return chicken and finish: Return cooked chicken to the pan, stirring to coat in sauce. Simmer 1–2 minutes to heat through. Adjust consistency with extra broth or cream if needed. Taste and adjust seasoning with salt, pepper, or more Italian herbs.

Serve: Ladle into bowls and garnish with fresh parsley or basil, extra Parmesan, and a pinch of chili flakes if desired.