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Bring a large pot of salted water to a boil.
Meanwhile, heat a large skillet over medium-high heat and lightly spray with avocado or olive oil.
Add the chicken and season with Italian seasoning, salt, and pepper. Cook for about 3–4 minutes, stirring occasionally, until mostly cooked through.
Add the garlic and cherry tomatoes and cook for another 1–2 minutes, just until the tomatoes begin to soften.
While the chicken cooks, boil the gnocchi according to package directions. Once they float, use a slotted spoon to transfer them directly into the skillet.
Add the pesto, chicken stock, spinach, and lemon juice. Stir gently until the spinach wilts and everything is evenly coated in the sauce.
Top with fresh basil and plenty of Parmesan cheese before serving.