Preheat oven to 400 degrees

Cut bell peppers and onion into large chunks and add to an oven safe pan (I used my cast iron pan). Cut the top off the garlic bulb and add to pan as well. Drizzle everything with olive oil, sprinkle with rosemary, and season with salt and pepper. Cook in oven for 45 minutes

While that roasts: add chicken breasts, chicken broth, paprika, garlic powder, salt, and black pepper to a soup pot on medium-high. Bring to a boil and let simmer until chicken breast is cooked all the way through.

Once chicken is fully cooked, remove chicken from pot (reserving the cooking liquid) and set aside. Shred the chicken using two forks into bite sized chunks.

Once vegetables are done roasting, squeeze roasted garlic out of skin into a blender. Add peppers, onion, and the cooking liquid from the chicken into blender as well and blend on high until smooth.

Pour mixture from blender back into soup pot, add in shredded chicken, and turn on medium-high heat to bring to a simmer. Add gnocchi and let cook according to your package's cook time instructions.

Once gnocchi is fully cooked, stir in half and half. Taste and season with more salt and pepper if necessary.

Serve, topping with fresh chopped parsley if desired.