Pat cubed chicken breast pieces completely dry with paper towels. Season evenly with kosher salt, cracked black pepper, garlic powder, and Italian seasoning.

Heat olive oil and 1 tablespoon butter in a large 12-inch heavy cast iron skillet over medium-high heat. Add seasoned chicken pieces in a single layer and sear undisturbed for 3 to 4 minutes per side until deeply golden and cooked through (165°F / 74°C). Transfer to a clean plate and set aside.

Reduce skillet heat to medium. Add remaining tablespoon of butter, minced garlic, and julienned sun-dried tomatoes. Sauté for 60 seconds until delightfully fragrant and sizzling.

Pour in the chicken bone broth, using a wooden spatula to scrape up all caramelized browned fond from the skillet bottom. Bring to a gentle boil.

Add the uncooked potato gnocchi directly into the bubbling broth. Lower heat to medium-low, cover with a lid or foil, and simmer for 3 to 4 minutes until gnocchi are tender and pillowy.

Remove lid and stir in heavy whipping cream and freshly grated Parmigiano-Reggiano cheese. Simmer uncovered for 2 minutes, stirring gently until the sauce turns glossy and velvety.

Fold in fresh baby spinach leaves until wilted (about 60 seconds). Stir in fresh lemon juice. Return seared chicken and any resting juices back to the skillet. Toss gently to coat in the luxurious sauce, garnish with chopped parsley and shaved parmesan, and serve immediately.