In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the cubed chicken breast. Cook for 6-8 minutes, stirring occasionally, until the chicken is no longer pink.

Once the chicken is browned, season it with garlic powder, onion powder, paprika, dried thyme, salt, and black pepper. Stir well to ensure each piece of chicken is coated in the seasoning.

Pour in 1 cup of chicken broth, scraping up any flavorful bits from the bottom. Stir and bring to a gentle simmer over medium heat.

Add 1 cup of heavy cream, 4 ounces of softened cream cheese, and ½ cup of grated Parmesan cheese. Stir continuously until smooth.

Add 2 tablespoons of butter and stir until melted and fully combined.

Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions for about 2-3 minutes, or until they float to the top.

Carefully transfer the cooked gnocchi into the skillet with the creamy chicken sauce. Gently fold the gnocchi into the sauce.

Stir in 2 cups of fresh spinach until wilted, about 1-2 minutes.

Mix in ½ cup of sun-dried tomatoes for tangy flavor. Heat through for an additional minute.

Garnish with freshly chopped parsley. Serve immediately while hot.