Take the cream cheese out of the fridge at least one hour before starting the recipe, or microwave it for 20-30 seconds until it's very soft. Preheat the oven to 375°F and adjust the rack to the top third of the oven.

Melt the butter in a skillet over medium-high heat. Add the garlic and cook for about 30 seconds.

Stir in the cream cheese (cut into smaller pieces), cream, and broth. Cook for 4-5 minutes, stirring almost constantly, until the cream cheese has fully melted. Be careful not to cook it too long as we don't want the sauce to thicken too much since it will still be baked.

Add the gnocchi and chicken to the skillet. Continue cooking, stirring frequently, for about 3 minutes.

Stir in half of the parmesan cheese, then remove the skillet from the heat.

Transfer the skillet mixture into a 9x13 baking dish, spreading it into an even layer.

Top the gnocchi with the remaining parmesan and the mozzarella cheese.

Bake uncovered for 25-30 minutes. Let it sit for 5 minutes before serving (the sauce will continue to thicken as it cools). Season with salt and pepper as needed.