In a large skillet, heat olive oil over medium heat. Add diced chicken, salt, and pepper. Cook until chicken is browned and cooked through, about 7-10 minutes.

Remove chicken from skillet and set aside.

In a pot of boiling salted water, cook the gnocchi according to package instructions until they float to the surface. Drain and set aside.

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer.

Stir in grated Asiago cheese and Italian seasoning, cooking until the cheese is melted and the sauce is creamy.

Add the cooked chicken and gnocchi to the sauce, stirring to coat everything evenly.

Garnish with chopped parsley before serving.