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Heat the olive oil in a large, deep pan and then melt the butter in it. When the butter has completely melted and is foaming, add the diced chicken breast and cook for 4-5 minutes over medium heat until golden.
Stir in the garlic and continue to cook for another minute until fragrant.
Add the white wine and cook for 1-2 minutes until the alcohol mostly evaporates. Stir in the Italian seasoning and stock. Bring to a simmer.
When the stock is bubbling gently, stir in the cream cheese. Break it down with your spoon and stir continuously until you get a smooth, creamy sauce.
Add the gnocchi and baby spinach, cover the pan with a lid and cook for 3-5 minutes.
Turn off the heat and stir in the grated Parmesan. Season with freshly ground pepper and salt to taste and serve immediately.