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Heat olive oil in a large pot over medium heat. Add the chicken pieces, season with salt and pepper, and sauté until they’re lightly golden but not fully cooked. Remove the chicken and set aside.
In the same pot, add diced onion, garlic, carrots, and celery. Cook until the onions are translucent and the veggies begin to soften, about 5–7 minutes. Stir frequently to avoid burning the garlic.
Lower the heat slightly and add butter to the vegetables. Once melted, sprinkle in the flour and stir continuously for 1–2 minutes to create a roux. Slowly pour in chicken broth and milk, stirring constantly to avoid lumps. Add paprika, thyme, and Parmesan cheese. Simmer until the sauce thickens to a creamy consistency.
Return the cooked chicken to the pot and stir to coat with the creamy sauce. Add the gnocchi and frozen peas. Stir gently to combine, then cover and let simmer for 5–7 minutes until the gnocchi is tender and cooked through.
Taste and adjust salt and pepper as needed. Sprinkle with chopped parsley or chives for freshness. Serve hot and enjoy!