Pat the chicken breasts dry and season evenly with kosher salt and black pepper.

In a large non-stick skillet over medium heat, add 2 tablespoons of the butter. Once the butter has melted, add the chicken breasts. Cook for 8-10 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F. (Cooking time may vary depending on the size of the chicken breasts.)

Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.

In the same skillet, add the remaining 3 tablespoons of butter. Once melted, add the diced shallot. Cook, stirring frequently, until softened, about 3-5 minutes. Add the minced garlic and cook for 1 more minute.

Sprinkle the flour over the shallot and garlic, whisking for about 1 minute until the flour is fully incorporated and slightly golden.

Gradually add the chicken broth, whisking constantly to combine and scrape up any browned bits from the bottom of the skillet. Cook for 3-5 minutes or until the sauce has slightly thickened.

Add the half-and-half and uncooked gnocchi to the skillet. Stir to combine, ensuring the gnocchi is submerged in the sauce. Continue cooking for 5-7 minutes, or until the gnocchi is tender and cooked through.

Stir in the fresh spinach and grated Asiago cheese. Cook for 2-3 minutes, stirring occasionally, until the spinach has wilted and the cheese is fully melted into the sauce.

Remove the skillet from the heat and place the cooked chicken breasts on top of the gnocchi mixture.

Garnish with chopped fresh parsley and serve immediately.