Start by gathering all your ingredients and chopping the chicken into bite-sized pieces.

Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, seasoning them with salt and pepper. Cook until golden brown, about 6-8 minutes.

Mix in the minced garlic and the chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.

Lower the heat slightly, then add the heavy cream to the skillet. Stir until the sauce begins to simmer, becoming creamy and inviting.

Stir in the gnocchi and fresh spinach. Cook until the gnocchi is well-coated and the spinach wilts down, about 3-5 minutes.

Remove the skillet from heat and mix in the grated Parmesan cheese until it melts, creating a rich, cheesy sauce.