Best Cajun Chicken & Gnocchi

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Pennee

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3 boneless, skinless chicken breasts (about 1 ½ lb. total)

4 ½ tsp. (or more) Creole seasoning with sodium, such as Tony Chachere’s, divided

3 tbsp. extra-virgin olive oil, divided

1 yellow onion, finely chopped

1 medium green bell pepper, seeds and ribs removed, finely chopped

1 stalk celery, finely chopped

2 cloves garlic, thinly sliced

1 c. low-sodium chicken broth

2 tbsp. tomato paste

1 c. half-and-half

½ c. drained chopped sun-dried tomatoes

½ tsp. dried thyme

1 (17-oz.) package gnocchi

¼ c. grated Parmesan

Kosher salt

Freshly ground black pepper

Chopped fresh parsley, for serving

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