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Cook the bacon until crispy, then remove and set aside, leaving some of the bacon fat in the pan.
Rub the chicken with the sun-dried tomato oil, Sazon, Italian seasoning, smoked paprika, onion powder, and black pepper. Sear until browned on both sides, then remove.
In the same pan, sauté the shallot, celery, carrots, and sun-dried tomatoes. Add the garlic during the last 30 seconds, then stir in the tomato paste.
Add the butter and flour and cook for 2 minutes.
Slowly stir in the chicken broth.
Add the garlic butter seasoning, crushed red pepper, and rosemary & thyme bundle. Return the chicken to the pot and simmer for 20 minutes.
Remove the chicken and shred. Stir in the heavy cream, then add the gnocchi and cook until tender.
Return the shredded chicken to the soup. Stir in the spinach and Parmesan, then finish with the fresh basil.
Top with crispy bacon and enjoy!