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Chop bacon nice and small.
Add bacon to a large skillet and cook on medium to low heat until nice and crispy.
While bacon is cooking, combine ½ cup grated Parmesan cheese and ½ cup Italian style breadcrumbs in a separate bowl.
Split two chicken breasts in half to make them thin.
Season chicken however you want.
Dip chicken in the breadcrumb mixture so it's coated well on both sides.
Remove crispy bacon from the pan, leaving bacon grease in the pan.
Cook chicken for 3 minutes, flip, and cook for another 3 minutes until golden.
Remove chicken from the pan.
Wipe up some black bits from the pan, leaving a lot of it in there.
Add ¼ cup chopped sun-dried tomatoes and a little bit of their oil to the pan.
Add gnocchi to the pan and toss until nice and toasted.
Add minced garlic to the pan and toss again.
Add ¾ cups chicken broth and 1 cup heavy cream to the pan.
Season with smoked paprika, Italian seasoning, and pepper.
Turn up the heat.
Add 1 cup freshly shredded Parmesan cheese and stir until melted.
Add 2 cups chopped spinach and toss.
Add about half of the cooked bacon back into the pan.
Top with cooked chicken, more freshly shredded Parmesan cheese, and the rest of the bacon.