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Season both sides of the butterflied chicken breast with salt, pepper, onion powder, paprika, garlic powder, and Kinder's Cowboy Butter Seasoning.
Heat the olive oil or butter in a Dutch oven over medium heat.
Cook the chicken for 3 to 4 minutes per side until golden and cooked through to 165°F.
Remove and set aside.
In the same Dutch oven add the tablespoon of butter.
Add the diced onion and cook until translucent.
Add the minced garlic, garlic powder, onion powder, Cowboy Butter Seasoning, and crushed red pepper if using.
Stir for 30 to 60 seconds until fragrant.
Pour in 3 cups chicken broth.
Then combine ⅓ cup cornstarch in the remaining 1 cup chicken broth to create a slurry, and bring to a gentle simmer.
Add the dry gnocchi and cook for 2 to 3 minutes stirring occasionally until just tender.
Dice the cooked chicken.
Stir to combine.
Reduce the heat to low.
Slowly stir in the room temperature heavy cream Parmesan, and chopped spinach.
Stir until the cheese is fully melted and the broth is creamy and smooth.
Taste and adjust salt and pepper.
Simmer on low for an additional 10 to 15 minutes.
Serve immediately.