Cut chicken breasts into bite-size pieces. Season with salt, black pepper, Italian seasoning, and paprika.
Heat a large skillet over medium-high heat and add $2 text{ Tbsp}$ olive oil. Place chicken pieces in a single layer and cook for 3-4 minutes per side, until golden and cooked through. Remove chicken and set aside.
In the same skillet, melt butter and add $1 text{ Tbsp}$ olive oil over medium heat. Stir in garlic and sauté for 40-60 seconds until fragrant.
Add heavy cream, chicken broth, tomato paste, salt, and pepper. Stir and bring to a gentle simmer.
Stir in gnocchi and sun-dried tomatoes. Cover and cook for about 4 minutes, until the gnocchi is tender.
Add spinach, Parmesan, and the cooked chicken. Stir in lemon juice and toss until combined.
Once spinach is wilted, remove from heat.
Top with fresh basil and extra Parmesan before serving.