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magicofspice
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Pat chicken breasts dry and cut them into bite-sized cubes.
Place a large skillet over medium-high heat and add olive oil.
Add cubed chicken and cook 2–3 minutes until edges begin to brown.
Stir in garlic, sun-dried tomatoes, Italian seasoning, paprika, salt, and black pepper and cook another 3–4 minutes.
Pour in the orzo and chicken broth, stirring well to combine.
Reduce heat to medium, cover, and cook about 12 minutes while stirring occasionally to prevent sticking.
Stir in coconut milk or heavy cream.
Mix in spinach until wilted.
Stir in freshly grated parmesan cheese until melted and creamy.
Remove from heat and serve immediately.