In a small bowl, combine dried thyme, paprika, garlic powder, and oregano. Season the chicken pieces with this mixture.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through. Remove the chicken and set aside.
In the same skillet, add minced garlic and sauté for about a minute until fragrant.
Pour in chicken broth and heavy cream. Stir well to combine.
Add gnocchi to the skillet and stir gently. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 5-7 minutes or until gnocchi is tender.
Add the cooked chicken back to the skillet. Stir in the chopped sun-dried tomatoes. Season with salt and pepper to taste. Stir to combine everything.
Sprinkle grated Parmesan cheese over the skillet. Cover and let it sit for a minute or two until the cheese melts.
Remove from heat and garnish with fresh parsley if desired.
Serve the creamy chicken and gnocchi skillet hot as a main dish. Enjoy!
