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Generously season chicken breasts with salt, pepper, garlic powder, cayenne pepper, red pepper flakes, thyme, oregano, and dried basil
Finely dice shallots and crush and roughly chop garlic
Heat olive oil in a heavy bottom pot over medium-high heat
Carefully lay chicken in the pot and cook until fully cooked, then remove and chop or shred
Add more olive oil to the pot with garlic and shallots, sauté until fragrant
Squeeze in tomato paste and add sun dried tomatoes
After a few minutes, add chicken stock
After about 15 minutes, add heavy cream and a good amount of Parmigiano Reggiano cheese
Let simmer to thicken for about 20 minutes
Salt to taste and add cold butter
Add cooked chicken and gnocchi
Add a handful of spinach and stir until wilted