Pat chicken cutlets completely dry with paper towels. Season both sides evenly with Italian seasoning, garlic powder, kosher salt, and black pepper.

Heat 1 ½ tablespoons olive oil in a wide 12-inch cast iron skillet over medium-high heat. Sear chicken undisturbed for 4 to 5 minutes per side until golden brown crust forms and internal temperature hits 165°F (74°C). Transfer cutlets to a plate and loosely tent with foil.

Reduce skillet heat to medium. Add remaining ½ tablespoon olive oil, minced garlic, and julienned sun-dried tomatoes. Sauté for 60 seconds until fragrant, scraping up browned flavorful bits (fond) from the pan bottom.

Pour in the chicken bone broth and heavy cream, whisking gently to combine. Bring to a gentle bubbling simmer.

Add the uncooked potato gnocchi directly into the simmering sauce. Stir well, cover with lid, and cook on medium-low heat for 3 to 4 minutes until gnocchi are tender and pillowy.

Remove lid, stir in grated parmesan cheese and fresh baby spinach. Simmer for 1 to 2 minutes until spinach wilts and sauce turns glossy and velvety.

Nestle the seared chicken cutlets (and any resting juices) back into the skillet with the gnocchi. Spoon warm sauce over chicken. Garnish with torn fresh basil and shaved parmesan curls. Serve immediately directly from the skillet.