1. Pat the chicken dry with paper towels, then season all over with the salt, pepper, Italian seasoning, and smoked paprika.

2. Bring a medium pot of salted water to a boil for the gnocchi while you start the skillet.

3. In a large heavy skillet, cook the chopped bacon over medium heat until crisp, then transfer the bacon to a paper towel–lined plate, leaving 1–2 tablespoons of drippings in the pan.

4. Add the olive oil to the skillet and increase the heat to medium-high. Sear the seasoned chicken in a single layer, turning occasionally, until deeply golden and cooked through. Transfer the chicken to a plate and tent loosely with foil.

5. Add 1 tablespoon of the butter to the same skillet, then stir in the diced onion. Cook until softened and translucent, scraping up any browned bits from the bottom of the pan.

6. Stir in the minced garlic and cook just until fragrant, about 30 seconds to 1 minute, being careful not to let it brown.

7. Pour in the chicken broth and bring to a gentle simmer, scraping the bottom of the pan to release any remaining browned bits.

8. Stir in the heavy cream, crushed red pepper flakes if using, and a pinch more salt and pepper. Let the mixture simmer over medium-low heat until slightly thickened, about 3–5 minutes.

9. While the sauce simmers, cook the gnocchi in the boiling salted water according to package directions, just until the pieces float to the surface. Drain well.

10. Add the remaining butter to the skillet along with the cherry tomatoes, and cook for 1–2 minutes until the tomatoes begin to soften.

11. Fold the spinach into the sauce and cook until wilted. If the sauce seems too thick, splash in a bit more broth or cream.

12. Reduce the heat to low and gradually sprinkle in the grated parmesan, stirring constantly so it melts smoothly into the sauce. Taste and adjust seasoning as needed.

13. Add the drained gnocchi, seared chicken, and most of the crispy bacon to the skillet. Gently toss until everything is coated in the sauce and heated through.

14. Stir in the lemon zest or a small squeeze of lemon juice to brighten the flavors, then remove the skillet from the heat.

15. Top with the remaining bacon, sprinkle with chopped fresh parsley, and add extra parmesan at the table if desired. Serve hot straight from the skillet.