Heat olive oil in a large skillet over medium-high heat.
Season the chicken pieces with salt and black pepper.
Add the chicken to the skillet and cook for 5 to 6 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken from the skillet and set aside.
In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Cook for 1 to 2 minutes until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine.
Add the grated Parmesan cheese and crushed red pepper flakes. Stir until the cheese melts and the sauce thickens slightly, about 2 to 3 minutes.
Add the potato gnocchi to the skillet and cook according to package instructions, usually about 3 to 4 minutes, stirring occasionally until the gnocchi float to the top and are tender.
Return the cooked chicken to the skillet and stir to combine.
Add the fresh baby spinach and butter, stirring until the spinach wilts and the butter melts, about 1 to 2 minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with extra Parmesan cheese if desired.