Season chicken pieces evenly with Italian seasoning, garlic powder, kosher salt, and black pepper.

Heat 1 tablespoon olive oil in a large deep cast-iron skillet over medium-high heat. Add chicken pieces in a single layer and sear for 5 to 6 minutes, turning once, until deeply golden brown and cooked through (165°F/74°C). Transfer chicken to a clean plate.

Reduce skillet heat to medium. Add remaining olive oil, minced garlic, and sliced sun-dried tomatoes. Sauté for 60 seconds until fragrant.

Pour in chicken broth and use a wooden spoon to vigorously scrape up all browned bits (fond) from the bottom of the skillet.

Stir in heavy whipping cream and bring liquid to a gentle simmer. Add uncooked potato gnocchi directly into the bubbling sauce. Cover skillet with a lid and simmer gently for 4 minutes until gnocchi are tender and pillowy.

Uncover and reduce heat to low. Stir in grated Parmesan cheese and baby spinach. Cook for 1 to 2 minutes until spinach is tenderly wilted and the sauce turns thick and velvety.

Return cooked chicken cutlets and any resting juices back into the skillet. Spoon sauce over chicken, garnish with fresh basil, and serve immediately straight from the warm skillet.