Bring a large pot of salted water to a boil.

Heat olive oil in a large skillet over medium-high heat. Sauté chicken pieces until internal temperature reaches 74°C (165°F), then remove and set aside.

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 60 seconds until aromatic.

Pour in heavy cream and bring to a light simmer for 4 minutes until the volume reduces slightly.

Whisk in Parmesan cheese gradually until the sauce is emulsified and smooth.

Add gnocchi to the boiling water and cook until they float (approximately 2-3 minutes); drain well.

Incorporate the cooked gnocchi and chicken into the skillet with the Alfredo sauce.

Toss over medium heat for 1 minute to ensure even coating.

Garnish with chopped parsley and serve immediately.