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Add the olive oil and diced chicken to a hot skillet over medium-high heat. Season with paprika, onion powder, garlic powder, Italian seasoning and salt and black pepper. Cook for about 5 minutes then add in the sun-dried tomatoes and cook for an additional 4 minutes, adding the minced garlic in the last minute.
Add the chicken broth and orzo, stir to combine and bring to a simmer. Cook per the package instructions until the pasta is al dente.
Once the pasta is fully cooked, add in the heavy whipping cream, spinach and parmesan cheese. Stir occasionally until the spinach wilts. Serve & Enjoy!