Ingredients

Method

1. 1

   Season the chicken breasts generously on both sides with salt, black pepper, garlic powder, paprika, red pepper flakes, and Italian seasoning.

2. 2

   Finely chop the shallot and garlic.

3. 3

   Heat about 2 tablespoons of olive oil in a Dutch oven or large pot over medium-high heat.

4. 4

   Sear the chicken breasts on both sides until golden brown and cooked through, about 5-6 minutes per side.

5. 5

   Remove the chicken from the pot and set it aside on a cutting board. Let it rest.

6. 6

   Add another splash of olive oil to the pot. Sauté the chopped shallot and garlic until fragrant, scraping up the browned bits from the bottom of the pot.

7. 7

   Stir in the tomato paste and cook for about a minute until it darkens in color.

8. 8

   Add the sun-dried tomatoes and cook for another minute.

9. 9

   Deglaze the pot with chicken broth, stirring to combine all the ingredients.

10. 10

    Pour in the heavy cream and stir.

11. 11

    Grate in the Parmesan cheese and stir until it melts into the sauce.

12. 12

    Season with salt to taste.

13. 13

    Stir in the unsalted butter until melted.

14. 14

    Dice the rested chicken and add it back to the pot.

15. 15

    Add the gnocchi to the soup.

16. 16

    Add the fresh spinach and stir until it wilts.

17. 17

    Place the lid on the pot and let the soup simmer for 5-7 minutes, or until the gnocchi is cooked through.

18. 18

    Serve hot and enjoy.