In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook until browned and cooked through, about 7-10 minutes. Remove chicken from skillet and set aside.

In the same skillet, add minced garlic and sauté for 1 minute until fragrant.

Pour in the chicken broth and bring to a simmer. Add the heavy cream and stir to combine.

Gradually whisk in the Asiago cheese until melted and smooth. Return the cooked chicken to the skillet.

In a pot, bring salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the top, about 2-3 minutes. Drain and add to the skillet with the sauce.

Gently toss the gnocchi in the sauce until well coated. Cook for an additional 2-3 minutes to heat through.

Garnish with chopped parsley and serve immediately.