First cut up the chicken into bite size pieces and season with salt, black pepper, paprika, and Italian seasoning. Heat the skillet on med-hi heat, add in the oil, and sauté the chicken for 12-15 minutes, making sure to get a nice sear on both sides.
Next remove the chicken from the pan and set aside, heat up 3 tablespoons of butter, add garlic and sun-dried tomatoes, and sauté for a couple of minutes. Add in the tomato paste, chili crunch, chicken broth, heavy cream, and parmesan cheese. Stir until smooth and melted.
After that add back in the chicken and gnocchi and cook for 8-10 minutes until the gnocchi is tender. Add in the spinach until wilted.
Finally top with fresh basil or parsley, extra parmesan cheese, and serve with garlic bread.