Heat olive oil in a large skillet over medium-high heat.

Add diced chicken and season with salt, pepper, Italian seasoning, and smoked paprika. Cook until the chicken is browned and cooked through. Remove and set aside.

In the same skillet, reduce heat slightly and add butter.

Sauté onions for 2–3 minutes until softened.

Add the minced garlic and cook for an additional 30–45 seconds until fragrant.

Sprinkle in flour (if using) and stir to create a smooth base.

Pour in chicken broth, scraping up any browned bits from the pan—those bits add great flavor.

Stir in heavy cream and let the sauce simmer gently.

Mix in the grated Parmesan until it melts into a creamy, smooth texture.

Stir in the gnocchi, ensuring each piece is coated with sauce.

Cover and simmer for 5–7 minutes, or until the gnocchi become tender and pillowy.

If the sauce thickens too much, add a splash of broth or cream.

Return the cooked chicken to the skillet.

Stir in spinach and let it wilt into the sauce.

Taste and adjust seasoning with salt, pepper, or more Parmesan.

Garnish with fresh parsley, extra Parmesan, or red pepper flakes.

Serve warm straight from the skillet for a cozy, comforting meal.