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Heat up 2 tbsp of olive oil on medium-high heat in a large skillet. Add in the chicken breast tenderloins and cover with paprika, Italian seasoning, salt and black pepper.
Sear the chicken for 3 minutes on each side, making sure it gets covered with all the seasoning. A total of 6 minutes.
Remove the chicken from the pan, and add olive oil to the same skillet, then garlic, sun-dried tomatoes, and orzo. Stir and roast the orzo pasta for about 2 minutes.
Pour in the chicken stock, add salt, and bring it to a boil.
Lower the heat and cover the skillet with a lid. Let the orzo cook for 5-8 minutes until it softens, mixing throughout to prevent it from sticking to the pan.
Add in fresh spinach and mix it in well until it wilts. It will take around 2-3 minutes.
Pour in the heavy cream, add dried basil, red pepper flakes, and give it a good mix.
Bring the chicken back into the pan and let it simmer covered for 2-5 minutes until it’s heated up and fully cooked.
Remove the skillet from the heat and sprinkle with grated parmesan