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Season the chicken with salt, pepper, Italian seasoning and paprika.
Heat a skillet to medium high heat and add the 2 tbsp of olive oil. Add the bite size chicken pieces in a single layer. Cook for 3-4 minutes per side or until cooked through.
Remove from heat and set chicken aside.
Melt butter and olive oil in a large skillet (that has a lid) over medium heat.
Once the butter is melted, add the garlic and cook for 40-60 seconds. Stir in the heavy cream, broth, tomato paste, salt and pepper.
Bring to a slight simmer then add the gnocchi and sun dried tomatoes. Cover and cook for about 4 minutes or until the gnocchi is tender.
Stir in the spinach, parmesan and chicken. Add the lemon juice and give everything a good toss.
Once the spinach is wilted, remove from heat.
Top with fresh chopped basil and grated parmesan if desired.