Begin by chopping boneless, skinless chicken breasts into bite-sized pieces for even cooking. Measure out your cream cheese and low-sodium chicken broth, allowing the cream cheese to soften slightly.

In a large skillet, heat olive oil over medium-high heat until shimmering. Add the chopped chicken pieces, sautéing for 5-7 minutes or until browned and cooked through.

Reduce heat to medium-low, add softened cream cheese and chicken broth, and stir for about 3-5 minutes until the sauce is creamy.

Toss in the gnocchi and fresh spinach (or kale); cover and let it simmer for about 5-7 minutes until the gnocchi softens.

Mix in shredded cheddar cheese and crispy bacon bits, stirring until melted and bubbly for about 2-3 minutes.

Carefully dish the creamy mixture into bowls, garnishing with additional cheese or fresh herbs if desired. Serve warm.