Begin by chopping the chicken breasts into bite-sized pieces and seasoning them generously with salt and pepper. Gather your other ingredients like minced garlic, sun-dried tomatoes, and spinach.

In a large pot, heat a drizzle of olive oil over medium-high heat. Add the seasoned chicken pieces and cook for about 5-7 minutes until golden brown. Remove the chicken from the pot and set it aside.

In the same pot, add a touch more olive oil, then toss in the minced garlic and sun-dried tomatoes. Sauté for about 2 minutes until fragrant.

Pour in the chicken broth, scraping the bottom of the pot to release any bits stuck on. Add the heavy cream and stir well. Bring to a gentle simmer over medium heat.

Add the gnocchi to the soup, stirring to ensure they're submerged. Toss in the spinach and cook for about 5 minutes, or until the gnocchi float to the top.

Stir in the Italian seasoning and adjust the seasoning with salt and pepper if needed. Ladle into bowls and serve hot, optionally garnishing with grated parmesan cheese or a drizzle of cream.