In a large bowl, season your cubed chicken with 1 tsp of Kosher salt, 1 tsp dried oregano, and ¼ tsp black pepper. Toss well to coat.

Heat 2 Tbsp of olive oil and 2 Tbsp of butter in a large soup pot or Dutch oven over medium-high heat. Once hot, add the chicken and cook, stirring occasionally until browned, about 4-5 minutes. Transfer to a plate with a slotted spoon.

In the same pot, add the diced onion and chopped celery. Season with ½ tsp Kosher salt and cook, stirring often, until the onions are translucent, about 3-5 minutes. Stir in the sun-dried tomatoes, garlic, and tomato paste; break up the paste with your spatula to help it dissolve.

Pour in 4 cups of low-sodium chicken broth, 2 Tbsp of pesto, and add a Parmesan rind if you’re using one. Bring the mixture to a boil, then reduce to a simmer for 10-15 minutes.

Return the cooked chicken to the pot, along with any juices, then stir in the gnocchi. Cook for 3-5 minutes, until the gnocchi float to the top and are tender.

Stir in ½ cup heavy cream (up to 1 cup for extra creaminess), fresh baby spinach, and ½ cup grated Parmesan cheese. Taste, adjusting seasoning if necessary. Serve immediately, garnished with additional Parmesan if desired.