Season the chicken

• Generously season the chicken breasts with salt, black pepper, garlic powder, cayenne pepper, red pepper flakes, thyme, oregano and dried basil.
• Coat the chicken well on all sides.

Prepare the aromatics

• Finely dice the shallots.
• Crush and roughly chop the garlic.

Sear the chicken

• Heat a generous amount of olive oil in a heavy-bottomed pot over medium-high heat.
• Lay in the chicken without overcrowding the pot, working in batches if needed.
• Cook until fully cooked through, then remove from the pot.

Shred the chicken

• Chop or shred the cooked chicken and set aside.

Sweat the aromatics

• Add a little more olive oil to the pot.
• Add the garlic and shallots and cook until fragrant.

Add tomato paste and sun-dried tomatoes

• Stir in the tomato paste and cook briefly.
• Add the sun-dried tomatoes and cook for a few minutes.

Add the stock and simmer

• Pour in the chicken stock and stir well.
• Bring to a simmer and cook for about 15 minutes.

Add cream and cheese

• Stir in the heavy cream and the grated Parmigiano Reggiano.
• Let it simmer to thicken.

Finish the soup

• Season with salt to taste.
• Add the cold butter, the gnocchi, the shredded chicken and the spinach.
• Cook until the gnocchi are tender and the spinach has wilted.