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Marinate the chicken – In a shallow dish, combine the chicken with the garlic, Italian herbs, paprika, salt, pepper and olive oil. Use your hands if needed to ensure the chicken is evenly coated in the marinade.
Cook the chicken – Heat a large, deep, heavy-based pan over medium–high heat and cook the chicken for 8 minutes or until just cooked through, turning once halfway. Add the water in the last 2 minutes of cooking to help deglaze the pan and lift all the delicious drippings stuck to the base. Remove the chicken from the pan and set aside on a plate.
Cook the sauce – To the same pan, add the butter. Once melted, add the sun-dried tomatoes, risoni, chicken stock, cream, mustard and lemon juice. Stir to combine and bring to a simmer.
Once simmering, reduce the heat to medium–low so that it is bubbling gently. Cook for 10–12 minutes, uncovered, stirring regularly.
Combine all the ingredients – Turn the heat off and remove the pan from the heat. Stir through the spinach leaves and the parmesan. Season with salt and pepper to taste. Return the chicken to the pan to heat through (slice it first if desired), then cover and allow to sit for 2–3 minutes before serving.
Serve – Serve sprinkled with parsley, if desired.