Season & Sear Chicken: Season chicken cutlets on both sides with Italian seasoning, garlic powder, salt, and pepper. Heat olive oil and 1 tsp sun-dried tomato oil in a large deep cast-iron skillet over medium-high heat. Sear chicken cutlets for 4 to 5 minutes per side until golden brown and cooked to 165°F (74°C). Transfer chicken to a plate and tent with foil.

Aromatize Garlic & Sun-Dried Tomatoes: Reduce skillet heat to medium. Add minced garlic and sliced sun-dried tomatoes to the remaining pan drippings. Sauté for 60 seconds until fragrant, taking care not to burn the garlic.

Simmer Cream & Cook Gnocchi: Pour in chicken broth and heavy cream, scraping up the flavorful browned fond from the bottom of the skillet. Stir in uncooked potato gnocchi. Bring to a gentle simmer, cover with a lid, and cook for 4 to 5 minutes, stirring occasionally, until the gnocchi become pillow-soft and tender.

Melt Parmesan & Wilt Spinach: Uncover the skillet and reduce heat to low. Stir in freshly grated parmesan cheese and crushed red pepper flakes until the sauce turns smooth and velvety. Add fresh baby spinach in handfuls, folding gently for 1 to 2 minutes until just wilted into the cream sauce.

Slice & Serve: Slice the rested seared chicken cutlets and arrange over the bubbling gnocchi in the skillet. Spoon creamy sauce over the chicken, garnish with shaved parmesan and fresh basil ribbons, and serve warm immediately straight from the skillet!