Heat the oil in a large skillet over medium heat until shimmering, about 1-2 minutes.

Season both sides of the chicken breasts with salt, black pepper, and red pepper flakes.

Cook the chicken in the skillet for about 5-6 minutes on each side until golden-brown and cooked through.

Remove the chicken from the skillet and let it rest.

Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant.

Deglaze the skillet with chicken broth, scraping the bottom to release browned bits.

Stir in heavy cream and simmer for about 3-4 minutes until slightly thickened.

Add grated Parmesan cheese, stirring until fully melted.

Adjust seasoning of the sauce with additional salt, pepper, and red pepper flakes if needed.

Boil salted water in a separate pot and cook the gnocchi according to package instructions.

Drain the gnocchi and add it to the skillet, gently stirring to coat.

Slice the rested chicken into strips and fold it into the skillet with the gnocchi.

Let the skillet simmer for an additional 2-3 minutes over low heat and serve with chopped parsley.