Pat the chicken dry with paper towels. Drizzle 1 tablespoon of olive oil over the chicken, then evenly coat with Italian seasoning, red pepper flakes, and Kosher salt to infuse it with flavor.

Heat the remaining 1 tablespoon of olive oil in a deep skillet over medium-high heat. Place the chicken in the skillet and pan-fry for 4-5 minutes per side until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Remove the chicken and transfer it to a clean plate or cutting board to rest.

In the same skillet, melt the unsalted butter over medium heat. Add the sliced shallot and cook until softened, about 2-3 minutes. Then add the minced garlic and sauté for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.

Deglaze the skillet with the white wine (or chicken broth) by pouring it in and scraping up any browned bits from the bottom of the pan. Stir in the chicken broth and reduce the heat to low. Let it simmer for 3-4 minutes to slightly reduce and concentrate the flavors.

Stir in the heavy cream and add the uncooked gnocchi to the skillet. Simmer gently for 3-4 minutes until the sauce thickens and the gnocchi are tender and cooked through.

Fold in the chopped baby spinach, sun-dried tomatoes, and a squeeze of fresh lemon juice. Stir in the Parmesan cheese until melted and the spinach wilts, creating a creamy, flavorful sauce.

Slice the rested chicken into strips or bite-sized pieces. Return the chicken to the skillet, mixing it into the creamy gnocchi mixture. Top with freshly cracked black pepper and garnish with chopped parsley or fresh thyme. Serve warm.