Season the chicken pieces with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside.
In the same skillet, melt the butter over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant.
Add the chopped sun-dried tomatoes and cook for 1-2 minutes.
Pour in the chicken broth and heavy cream, stirring to combine.
Bring the mixture to a simmer and add the gnocchi.
Cook the gnocchi in the sauce for 3-4 minutes, stirring occasionally, until they float to the surface and are tender.
Add the cooked chicken back to the skillet along with the baby spinach and crushed red pepper flakes.
Cook for an additional 2 minutes, stirring gently, until the spinach is wilted and everything is heated through.
Stir in the grated Parmesan cheese until melted and the sauce is creamy.
Taste and adjust seasoning with salt and pepper if needed.
Serve immediately, garnished with chopped fresh parsley.