In a large skillet, cook the thick-cut bacon over medium heat until crispy, about 5-7 minutes.

Remove the bacon and set aside; add the diced chicken breasts to the drippings, seasoning with salt and pepper. Cook until golden brown, around 8-10 minutes.

Lower the heat and stir in the minced garlic, cooking for 1 minute until fragrant. Add cream cheese and chicken broth, mixing until smooth.

Stir in the gnocchi and cook until they float, about 3-5 minutes.

Fold in spinach, allowing it to wilt into the sauce, about 2-3 minutes.

Crumble the bacon back into the skillet and mix everything. Adjust seasoning as needed.

Serve the gnocchi in bowls, topping with Parmesan and parsley.