Heat olive oil in a large skillet over medium-high heat.
Season the chicken pieces with salt, black pepper, and dried Italian seasoning.
Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken from skillet and set aside.
In the same skillet, add the chopped sun-dried tomatoes and minced garlic. Cook for 1-2 minutes until fragrant.
Pour in the chicken broth and heavy cream, stirring to combine.
Bring the mixture to a simmer, then add the grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
Add the potato gnocchi to the skillet. Cook for 3-4 minutes, stirring occasionally, until the gnocchi float to the surface and are tender.
Return the cooked chicken to the skillet and stir to combine.
Add the fresh baby spinach and crushed red pepper flakes. Cook for 1-2 minutes until the spinach wilts.
Remove from heat and sprinkle with chopped fresh parsley before serving.