In a large skillet, warm up the olive oil over medium-high heat. Season the chicken breasts with salt and pepper, cooking them for 6-7 minutes per side until golden brown and cooked through.

Remove the chicken from the skillet and slice it into bite-sized pieces. In the same skillet, add the minced garlic and sauté for about one minute until fragrant and slightly golden.

Pour in the heavy cream, stirring to mix it well with the garlic. Bring this mixture to a gentle simmer.

Gradually add the grated Parmesan cheese into the creamy sauce, stirring constantly until it melts and the sauce is smooth.

In a separate pot, bring salted water to a boil. Add the store-bought gnocchi and cook according to the package instructions, usually 2-3 minutes until they float.

Drain the gnocchi and gently fold them into the skillet with the creamy sauce and sliced chicken. If using spinach, stir it in gently until wilted, about one minute.

Dish out your Chicken Gnocchi Alfredo immediately, optionally garnishing with extra Parmesan cheese.