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In a shallow dish, sprinkle the chicken on both sides with the sweet paprika, oregano, salt and pepper.
Heat the olive oil in a large, deep, heavy-based pan over medium–high heat. Cook the chicken for 8–10 minutes, or until cooked through, turning once halfway. Add the water in the last 2 minutes of cooking to deglaze the pan and lift all the delicious drippings stuck to the bottom. Remove the chicken from the pan and set aside on a plate.
To the same pan, add the cherry tomatoes and zucchini. Cook for 1–2 minutes until the tomatoes have started to soften.
Add the butter and, once melted, immediately add the garlic. Cook, stirring for 30 seconds.
Add the risoni, chicken stock and cream to the pan. Cook for 10–12 minutes, uncovered, stirring regularly (see note 2 for tips).
Turn the heat off and remove the pan from the heat. Stir through the spinach leaves, parmesan and red pesto. Season with salt and pepper to taste. Return the chicken to the pan (slice it first if desired), then cover and allow to sit for 2–3 minutes to heat through before serving (see note 3 for tips on how to get the perfect saucy consistency).
Divide among four bowls and serve sprinkled with parsley, if using, and a squeeze of fresh lemon.