In a large pot of salted boiling water, cook the gnocchi according to package instructions until they float to the top, about 2-3 minutes. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and let it cook for 2-3 minutes until slightly thickened.

Stir in the lemon juice, lemon zest, and fresh spinach, cooking until the spinach wilts.

Add the cooked gnocchi and chicken back to the skillet, tossing gently to combine.

Sprinkle in the grated Parmesan cheese and stir until melted and creamy.

Serve immediately, garnished with fresh parsley.