Season chicken with Italian seasoning, paprika, salt, and pepper. Heat 2 tablespoons olive oil in a 12-inch skillet over medium heat. Sear chicken until brown, cover, and cook to 165°F. Remove and set aside.
Cook butter, garlic, onion, and diced tomatoes in pan with Italian seasoning and paprika sauce for 5 minutes. Deglaze with chicken broth, scraping to remove bits, and keep for flavor.
Simmer heavy cream, Parmesan cheese, Gouda, and spinach in skillet until thickening, stirring occasionally. Add chicken, simmer on low heat for two minutes, and sprinkle remaining Parmesan cheese on top.