Add 2 tbsp. butter to a large skillet over medium heat. If chicken breasts are particularly large, cut in half.

Season chicken with salt and pepper and place into skillet. Allow to brown and then flip to brown other side, about 5-7 minutes per side. Once they reach 165 degrees F internally, remove to a plate to the side.

To the same pan, add remaining 1 tbsp. of butter and saute garlic until fragrant, around 1-2 minutes. Add sundried tomatoes and cook for an additional 1-2 minutes.

Add chicken stock, salt, and freshly ground black pepper. Stir and add in uncooked gnocchi. Simmer for 10 minutes until the gnocchi are cooked through.

Add spinach and heavy cream and stir to wilt spinach and warm cream. Place chicken back into the skillet to warm and serve.