In a bowl, add the chicken, olive oil, Italian seasoning, lemon pepper, smoked paprika, garlic powder, salt, and black pepper. Mix to marinade evenly.

Heat an oiled skillet or pan over medium-high heat.

Add the marinated chicken to the pan and cook on each side until golden brown, about 3 to 4 minutes each side. Then drop the heat to low and allow the chicken to cook through to the center or the temperature registers 165°F. Remove the chicken from the pan.

Chop the chicken into small pieces or shred and set aside.

Heat a large pot over medium heat.

Add the garlic, chopped carrots, diced onion, and chopped celery with butter and oil and saute. Cook just until the onions are softened.

In a small bowl, combine the half and half with flour by whisking together and then add to the pot along with the chicken broth. Mix all together.

Season the soup with black pepper, Italian seasoning, sweet paprika, nutmeg, red pepper flakes, and salt. Cover and let it simmer for 30 minutes.

After 30 minutes, take off the lid and add the chicken, parmesan, parsley, red pepper flakes, basil, and the gnocchi. Mix together and let the gnocchi cook for about 6 to 9 minutes or until soft.

Finally, toss some spinach in there, taste the soup, adjust any seasoning, and take off the heat to enjoy! Optional, garnish with some more parmesan, chopped parsley, and even some cooked bacon.