Pat the chicken dry and season it with Italian seasoning, garlic powder, salt, and black pepper until evenly coated.

Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface and look pillowy, then drain well.

Heat olive oil in a large skillet over medium-high heat and sear the chicken until deeply golden on both sides and nearly cooked through.

Transfer the chicken to a plate and let it rest for a few minutes before slicing into bite-sized pieces.

Melt butter in the same skillet and sauté the minced garlic until fragrant and lightly golden without burning.

Sprinkle flour into the skillet and whisk continuously until a smooth paste forms with a slightly nutty aroma.

Slowly pour in the chicken broth while whisking to create a silky sauce with no lumps remaining.

Stir in the half-and-half cream and let the sauce simmer gently until it starts to thicken and coat the back of a spoon.

Add Asiago cheese, Parmesan cheese, and crushed red pepper flakes, stirring until the cheese melts into a smooth creamy sauce.

Fold the spinach into the sauce and cook until wilted and vibrant green.

Add the cooked gnocchi and sliced chicken back into the skillet, stirring gently so everything is evenly coated.

Transfer the skillet to the oven and bake until bubbling around the edges and lightly golden on top.

Sprinkle fresh parsley over the hot dish and serve immediately while creamy and steaming.