Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning them generously with salt, black pepper, and dried Italian herbs. Cook the chicken for about 6-8 minutes, stirring occasionally, until the pieces are golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.

In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds, just until it becomes fragrant. Be careful not to let it burn—garlic can turn bitter quickly if overcooked.

Pour the chicken broth into the skillet, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. These caramelized bits are packed with flavor and will enhance your sauce. Add the gnocchi to the skillet, stirring gently to coat it in the broth. Bring the mixture to a simmer, then cover and cook for about 3-4 minutes.

Reduce the heat to medium-low and pour in the heavy cream. Stir to combine, then let the mixture simmer gently for another 2-3 minutes. The sauce will thicken slightly as it cooks.

Return the cooked chicken to the skillet, along with any juices that have accumulated on the plate. Stir in the grated Parmesan cheese until it melts into the sauce, creating a creamy, velvety consistency. Taste the sauce and adjust the seasoning with more salt and pepper if needed.

Sprinkle fresh basil leaves over the dish for a burst of color and added freshness. Serve the skillet meal hot, perhaps alongside crusty garlic bread or a simple green salad to round out the meal.