In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add 1 pound diced chicken seasoned with garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook for 5-6 minutes until golden and cooked through. Remove chicken and set aside.

In the same skillet on low heat, add 2 cloves minced garlic and sauté for 30 seconds. Pour in 1 cup chicken broth, scrape up browned bits, and bring to a simmer. Mix in 1 cup heavy cream, 4 ounces cream cheese, 1 cup shredded cheddar, crumbled bacon, and ranch seasoning. Stir until melted and creamy.

Add 1 pound of uncooked potato gnocchi to the sauce. Increase heat to medium and simmer for 5 minutes until gnocchi are tender. Return chicken to skillet and mix until combined. Stir in baby spinach until wilted if desired.

Remove from heat and sprinkle with grated parmesan cheese. Serve hot in bowls, optionally with a salad or crusty bread.