Heat olive oil in a large skillet over medium-high heat.
Season the chicken pieces with salt, black pepper, and dried Italian seasoning.
Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add diced onion and sliced carrots. Cook for 4-5 minutes until vegetables are softened.
Add minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and heavy cream, stirring to combine.
Add the gnocchi to the skillet and bring the mixture to a simmer. Cook for 3-4 minutes, stirring occasionally, until the gnocchi are tender and have absorbed some of the sauce.
Return the cooked chicken to the skillet along with the baby spinach and cherry tomatoes.
Stir in the butter, grated Parmesan cheese, and crushed red pepper flakes. Cook for another 2 minutes until the spinach is wilted and the sauce is creamy.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove from heat and garnish with chopped fresh parsley before serving.