Preheat your oven to 375F and move the rack to the top position.
Sprinkle each chicken breast with the garlic powder and 1/2 teaspoon of Tony's seasoning.
Add the butter and oil to a large, deep skillet over medium-high heat. Once the pan is hot, sear the chicken for 5 minutes/side (until lightly golden but not fully cooked through) and then transfer it to a plate.
Add the onion and peppers to the skillet and sauté for 5 minutes (if the pan is looking a bit dry, add a splash more olive oil).
Stir in the garlic and sun-dried tomatoes and cook for about a minute.
Pour in the cream and chicken broth.
Sprinkle in the remaining 1/2 teaspoon of Tony's seasoning and then stir in the gnocchi. Let it start to bubble, then turn the heat off.
Place the chicken breasts on top of the gnocchi, then sprinkle the skillet with the mozzarella.
Place the skillet in the oven and cook for 25 minutes or until the chicken breasts are cooked through (165F) and the sauce has thickened. Optional: broil for a few minutes to brown the cheese.