In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, seasoning them with salt, pepper, and the Italian herbs. Cook for 6–8 minutes until golden brown and fully cooked. Remove the chicken from the skillet and set aside.

In the same skillet (don’t wipe it down!), add your minced garlic. Sauté for about 30 seconds, just until fragrant. Be careful — garlic burns fast and loses its sweet flavor.

Pour in the chicken broth, using a wooden spoon to scrape up the golden bits from the bottom. These add a depth of flavor that takes your sauce to the next level.

Add the gnocchi directly to the skillet. Let it simmer in the broth for 3–4 minutes until tender and starting to puff.

Reduce heat to medium-low and stir in the heavy cream. Simmer for another 2–3 minutes, letting the sauce thicken slightly.

Return the chicken to the skillet along with the Parmesan. Stir until the cheese melts and the chicken is warmed through. Adjust seasoning with extra salt and pepper as needed.

Top with fresh basil for a burst of color and herbaceous finish. Serve warm with a side of crusty bread or a light salad.