Begin by heating olive oil in a large skillet over medium-high heat. Once hot, add cubed chicken seasoned with salt, pepper, garlic powder, and onion powder. Cook for about 7–8 minutes until golden brown, then remove from the skillet.

Using the same skillet, add the crumbled bacon and Italian seasoning. Sauté until fragrant, allowing the bacon to crisp up and infuse the oil with its delicious flavor.

Pour in the chicken broth and add the cream cheese in chunks. Stir until the cream cheese is melted and you have a smooth, creamy sauce.

Next, stir in the shredded cheddar cheese. Keep stirring until it melts seamlessly into the sauce.

Return the cooked chicken to the skillet and add the potato gnocchi. Gently stir to coat the gnocchi in the sauce.

Cover the skillet and let it simmer on low heat for about 5 minutes, or until the gnocchi become tender.

Add the fresh spinach to the skillet and cook for an additional minute until it wilts.

Garnish with chopped green onions before serving warm.