Season the chicken breast pieces with salt, black pepper, garlic powder, and dried Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken from skillet and set aside.
Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions, usually 2-3 minutes, until they float to the surface. Drain and set aside.
In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Pour in the chicken broth and almond milk, stirring to combine. Bring the mixture to a simmer and cook for 3-4 minutes until slightly thickened.
Stir in the grated Parmesan cheese until melted and smooth.
Add the cooked chicken, gnocchi, baby spinach, and crushed red pepper flakes to the skillet. Stir gently to combine and cook for 2-3 minutes until the spinach is wilted and everything is heated through.
Remove from heat and sprinkle with chopped fresh parsley before serving.