Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken pieces in a single layer, season with salt, pepper, and Italian herbs. Cook for 5-6 minutes total, turning once halfway through, until golden brown and internal temperature reaches 165°F. Remove to a plate and set aside.

In the same skillet, add the minced garlic and sauté for 30 seconds, stirring constantly until fragrant but not brown. Be careful not to burn it.

Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the skillet. These add incredible flavor to your sauce.

Add the gnocchi to the simmering broth and cook for 3-4 minutes, stirring occasionally, until the gnocchi puff up slightly and float to the surface.

Reduce heat to medium-low and pour in the heavy cream. Stir gently to combine and simmer for 2-3 minutes until the sauce thickens and coats the back of a spoon.

Add the cooked chicken back to the skillet along with the Parmesan cheese. Stir everything together until the cheese melts completely and the chicken heats through, about 2 minutes. Taste and adjust seasoning with more salt and pepper if needed. Garnish with torn fresh basil leaves before serving.