1. Heat olive oil in a large nonstick skillet over medium heat.

2. Season sliced chicken with salt pepper and Italian seasoning and sear until golden and cooked through.

3. Remove chicken and set aside to rest.

4. Add minced garlic and sun-dried tomatoes to the skillet and sauté until fragrant.

5. Pour in chicken broth and scrape up browned bits from the pan.

6. Stir in heavy cream and bring to a gentle simmer.

7. Add grated parmesan cheese crushed red pepper flakes salt and pepper and stir until the sauce thickens.

8. Add fresh spinach and cook until wilted.

9. Add gnocchi and toss to coat in the sauce.

10. Slice the rested chicken and return to the skillet.

11. Cook for a few more minutes until everything is heated through.

12. Garnish with fresh parsley and extra parmesan before serving.