Add 3 tablespoons of the butter to a heavy bottom stock pot and melt it over medium heat. Season the chicken breast with the seasoned salt and black pepper.

Place the chicken directly into the pot and sear on both sides for five minutes. After five minutes, remove the chicken and set aside.

Add the other tablespoon of butter to the pot and then add the diced vegetables directly into the pot and sauté for five minutes. Add the garlic at the last minute so that it does not burn.

Place the chicken back into the pot and pour the water directly over the chicken. Add in the rest of the seasoning: garlic powder and Italian seasoning. Cover and simmer for 20 minutes.

Remove the chicken from the pot and set it aside to cool. Skim the top of the water for any fat remnants from the chicken if needed.

Meanwhile, mix the flour into about one cup of water until it is dissolved and forms a thick slurry. Pour the flour mixture and the half and half directly into the pot with the veggies.

Shred the chicken with your hands, or cut it into bite size pieces with a knife and add it back into the pot.

Add the gnocchi into the pot. Cover and simmer for an additional 20 minutes or until the gnocchi are tender. Add salt and pepper to taste if needed.