Season the chicken with salt, black pepper, and Italian seasoning.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.

Reduce the heat to medium and add the garlic to the same skillet. Cook for 30 seconds, stirring constantly, until fragrant.

Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.

Stir in the heavy cream, Parmesan cheese, lemon zest, and lemon juice. Bring the sauce to a gentle simmer.

Add the gnocchi and cook for 4 to 5 minutes, stirring occasionally, until the gnocchi is tender and the sauce has thickened slightly.

Return the chicken and any accumulated juices to the skillet, then add the spinach and butter. Stir until the spinach is wilted and everything is coated in the sauce.

Taste and adjust seasoning if needed. Garnish with fresh parsley and serve warm.