Season the chicken generously with the salt, pepper, oregano, thyme, basil, paprika, and garlic powder. Heat olive oil in a large pot over medium-high heat and cook the chicken until cooked through. Remove from the pot, let it rest, then chop into small cubes.

Lower the heat to medium. Add the butter and sun-dried tomato oil, then add the onion, carrots, celery, and garlic. Season with salt, pepper, garlic powder, Italian seasoning, and crushed red pepper. Cook for about 5 minutes.

Add the tomato paste and cook for 2–3 minutes, stirring it into the vegetables. Stir in the sun-dried tomatoes, then pour in the chicken broth and heavy cream. Bring to a boil.

Add the gnocchi and cooked chicken. Boil for about 3 minutes, or until the gnocchi float and are tender.

Turn off the heat and stir in the cream cheese and Parmesan until melted and smooth. Stir in the spinach and fresh basil until the spinach wilts, then serve.