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Place a large pan over medium-high heat. Add the diced chicken, season with chicken seasoning, and cook for 4–5 minutes until golden and cooked through.
Add the onion and cook for 2 minutes until softened.
Stir in the garlic, parsley, and chives, cooking for 30 seconds until fragrant.
Pour in the hot chicken stock and stir in the cream cheese and Dijon (if using). Mix until smooth and creamy.
Add the gnocchi straight into the pan and simmer for 3–4 minutes, stirring often, until tender and coated in the sauce.
Stir through the parmesan (if using) and season to taste.
In a separate small pan, melt the butter over medium heat.
Add the garlic and cook for 30 seconds until fragrant, then add the breadcrumbs.
Toast for 2–3 minutes until golden and crisp, then stir through the fresh parsley.
Sprinkle the crumbs over the creamy gnocchi and serve immediately.