Heat olive oil in a large skillet over medium-high heat. Add diced chicken and season with Italian seasoning, paprika, salt, pepper, onion powder, and garlic powder. Cook until browned and cooked through.
Add minced garlic and cook for about 30 seconds.
Add chicken broth, heavy cream, sun dried tomatoes, and crushed red pepper flakes. Season the sauce with Italian seasoning, salt, pepper, onion powder, and garlic powder. Stir to combine.
Add the uncooked gnocchi directly to the pan. Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until the gnocchi is tender and the sauce has thickened.
Stir in freshly grated Parmesan until melted and creamy. Add spinach and stir until wilted.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →
