1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken to the hot skillet. Season the chicken with Italian seasoning, garlic powder, salt, and pepper. Cook, stirring occasionally, until the chicken is golden brown on all sides and cooked through, about 5-7 minutes. Remove the cooked chicken from the skillet and set it aside on a plate.

2. Reduce the heat to medium. Add the chopped onion to the same skillet and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until it smells aromatic, being careful not to let it burn.

3. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Bring the broth to a gentle simmer.

4. Add the gnocchi to the simmering broth. Cook according to package directions, usually 2-3 minutes, or until the gnocchi float to the surface and are tender.

5. Stir in the heavy cream and grated Parmesan cheese. Continue to cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly and becomes creamy.

6. Return the cooked chicken to the skillet. If using, add the fresh spinach and stir until it wilts into the sauce, which usually takes about 1-2 minutes.

7. Taste the dish and adjust seasonings if needed, adding more salt or pepper to your preference. Ladle the creamy chicken gnocchi into bowls and garnish with fresh chopped parsley and extra grated Parmesan cheese, if desired.