Season chicken with salt, pepper and paprika.
In a large skillet over medium-high heat, melt 2 tbsp of butter and add the chicken thighs to the skillet to cook for 5 minutes per side, until golden brown. Transfer the chicken thighs to a plate and set aside.
Melt the last 3 tbsp of butter and add in garlic, Italian seasoning, then add in the onion and mushroom. Sauté until onion is translucent and mushrooms are tender for about 3-4 minutes.
Whisk in the chicken broth and whisk for about 1 minute until hot. Then gradually pour in half & half, whisking continually as you pour it in. Add in the shredded mozzarella and continue whisking about 2-3 minutes until combined and beginning to thicken
Stir in the cooked potato gnocchi and spinach, and add any additional salt and pepper to taste
Place the chicken thighs back into the skillet and let simmer for about 2 minutes to heat chicken
Garnish with parsley, parmesan and red pepper chili flakes, if desired
