Cut the chicken breasts into 1-inch chunks (rather than thin pieces, which would overcook too quickly). In a small bowl, combine the garlic powder, lemon pepper, and a pinch of salt and pepper. Season the chicken chunks generously with this mixture, coating all sides evenly. Mince the garlic cloves and have all other ingredients measured and ready before you start cooking—this is crucial since the sauce comes together quickly.

Heat the olive oil and butter in a large skillet over medium-high heat until the butter is foaming. Working in batches if needed to avoid crowding, add the seasoned chicken chunks and cook for 5-6 minutes per side until golden brown and cooked through. I find that letting each side develop a nice crust before flipping ensures the chicken stays juicy inside. Transfer the cooked chicken to a plate and set aside.

In the same skillet (don't wash it—those browned bits add flavor), reduce heat to medium and add the minced garlic. Cook for about 30 seconds until fragrant, then immediately add the chicken broth and lemon juice. Stir well to deglaze the pan, scraping up any caramelized bits stuck to the bottom. Let this simmer for 1-2 minutes to allow the flavors to meld.

Pour in the heavy cream and stir to combine. Add the uncooked gnocchi directly to the pan (don't pre-cook it separately—it will cook perfectly in the sauce). Add the red pepper flakes for a subtle heat. Simmer for 5-7 minutes, stirring occasionally, until the gnocchi floats and the sauce thickens. I like to taste at the 5-minute mark to see if it needs longer, as gnocchi can vary.

Remove the skillet from heat. Stir in the freshly grated parmesan until melted and creamy, then fold in the fresh spinach in batches—it will wilt quickly from the residual heat. Return the cooked chicken from Step 2 to the pan and gently stir to combine everything. Season with a final pinch of salt and pepper if needed.

Divide the lemon chicken gnocchi among bowls or plates. Garnish with fresh chopped parsley and an extra sprinkle of parmesan if desired. Serve immediately while the sauce is creamy and warm.