1. Slice the chicken breasts into bite-sized pieces. In a bowl, combine the flour, paprika, basil, salt, and black pepper. Dredge the chicken pieces in the flour mixture, ensuring they are evenly coated.

2. Heat the oil from the sun-dried tomato jar in a large skillet over medium heat. Add the coated chicken pieces and cook until they are golden brown and cooked through, about 5–7 minutes. Remove the chicken from the skillet and set it aside.

3. In the same skillet, add the chopped onion and minced garlic. Cook until they are fragrant and softened, about 3–4 minutes.

4. Stir in the butternut squash puree, chicken broth, heavy cream, basil, paprika, and sun-dried tomatoes. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.

5. Return the cooked chicken to the skillet and stir in the Parmesan cheese and sour cream. Gently mix everything together until the sauce is smooth and creamy.

6. In a separate pot, cook the fresh gnocchi according to the package instructions. Once cooked, drain the gnocchi and add it to the sauce-coated chicken. Stir to ensure the gnocchi is evenly coated and combined with the delectable sauce.

7. Taste the “Chicken and Gnocchi in Creamy Butternut Squash Sauce” and adjust the salt and pepper as needed. Serve the dish warm.