Season the chicken with garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper.

Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Cook the chicken for 5–6 minutes until golden and cooked through. Remove to a plate.

In the same pan, melt the butter and add the mushrooms. Cook for 5–7 minutes until browned and most of the moisture has evaporated. Stir in the garlic and cook for 30 seconds.

Sprinkle the flour over the mushrooms and stir for 1 minute.

Slowly whisk in the chicken broth followed by the heavy cream. Stir in the Dijon mustard if using.

Add the gnocchi and bring to a gentle simmer. Cover and cook for 4–5 minutes, stirring occasionally, until the gnocchi is tender.

Return the chicken to the pan. Stir in the spinach and Parmesan cheese until the spinach wilts and the sauce becomes thick and creamy.

Taste and adjust with additional salt, pepper, or Parmesan if needed. Garnish with fresh parsley and serve immediately.