Sear the chicken

• Heat the olive oil in a large skillet over medium-high heat.
• Add the diced chicken breasts and season with Italian seasoning, paprika, salt, pepper, onion powder and garlic powder.
• Cook until browned and cooked through.

Add garlic and sun dried tomatoes

• Add the minced garlic and cook for about 30 seconds.
• Add the chopped sun dried tomatoes and the crushed red pepper flakes if you want a little spice.

Build the sauce

• Pour in the chicken broth and the heavy cream.
• Season the sauce again with Italian seasoning, salt, pepper, onion powder and garlic powder.
• Stir to combine.

Cook the gnocchi

• Add the uncooked gnocchi directly to the pan and break it apart if it is clumped up.
• Bring to a gentle simmer, cover and cook for 5 to 7 minutes, stirring occasionally, until the gnocchi is tender and the sauce has thickened.

Finish with Parmesan and spinach

• Stir in the freshly grated Parmesan until melted and creamy.
• Add the spinach and stir until fully wilted.
• Serve hot.