To a large skillet, add the chopped bacon over low to medium heat. Cook until crispy. Remove the bacon from the pan, leaving the bacon grease behind.
While the bacon cooks, cut the chicken breasts horizontally to make 4 thin pieces. Season to your liking. In a separate bowl, mix the grated Parmesan with the Italian style bread crumbs. Press the chicken into the breadcrumb mixture so it's coated on both sides.
Add the breaded chicken to the skillet over medium-high heat. Cook for 3 to 4 minutes, then flip and cook for another 3 to 4 minutes. Remove the chicken from the pan.
Wipe out any burnt bits from your pan. Add the sun-dried tomato oil, chopped sun-dried tomatoes, and gnocchi to the pan. Toss around until lightly toasted. Then add the minced garlic and cook until fragrant.
Pour in the low sodium chicken broth and heavy cream. Season with smoked paprika, black pepper, and Italian seasoning. Stir until combined. Add the freshly shredded Parmesan cheese and stir until the sauce is smooth.
Add the chopped fresh spinach. Stir for a couple of minutes until wilted.
Add half of your cooked bacon back to the pan and mix. Top the dish with your sliced cooked chicken, more shredded Parmesan, and the rest of the crispy bacon.
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