Add the olive oil to a large skillet or pot (that has a lid). Heat it over medium-high heat, then add in the chicken. Sauté the chicken seasoning it with salt, pepper, and the Italian seasoning. Once the chicken is browned and cooked through, remove it from skillet onto a plate.

If needed, drizzle in more olive oil. Add the shallots and asparagus into the skillet and sauté for 2-3 minutes. Dump in the gnocchi and break up any chunks that are stuck together.

Pour in the chicken broth and scrape up the brown bits from the bottom of the pan. Bring the mixture to a simmer then cover with a lid. Turn the heat down to medium-low and simmer for 4-5 minutes or until the gnocchi is soft and tender.

Add the chicken, peas, lemon zest and juice, half and half, and parmesan cheese into the skillet and stir everything together until combined. Cook for another minute until warmed through and the cheese has melted. Top with extra parmesan cheese and serve.