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Season the chicken chest with salt, pepper, garlic powder, cayenne pepper, red pepper flakes, thyme, oregano, and dried basil.
Finely dice a large shallot and crush and roughly chop some garlic.
In a heavy bottom pot over medium high heat, heat a generous amount of olive oil and carefully lay in the chicken. Cook the chicken in batches if the pot is not big enough.
Once the chicken is fully cooked, remove it and either chop it or shred it.
Add a little more olive oil to the pot and sauté the garlic and shallots.
Squeeze in a little bit of tomato paste and add the sun dried tomatoes.
After a few minutes, add the chicken stock.
After about 15 minutes, add the heavy cream and a good amount of grated Parmigiano Regiano cheese.
Let the soup simmer to thicken up, about 20 minutes.
Season with salt to taste.
Add the cooked chicken, cold butter, gnocchi, and a handful of spinach.