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Gather and prep ingredients: pat chicken dry and cut into small cubes, dice the onion, mince the garlic, drain the sun-dried tomatoes, and grate the parmesan. Set everything aside.
Heat oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and sauté for a few minutes.
Add diced onion and minced garlic, stirring often until softened.
Toss in drained sundried tomatoes, Italian seasoning, paprika, and red pepper flakes, and let everything toast together for a few minutes.
Add orzo and chicken broth, stir, cover skillet with a lid, and cook for 12 minutes. Make sure to remove the lid and stir occasionally to prevent sticking.
Once orzo is tender, fold in 3-4 cups (about 3 big handfuls) of fresh spinach and stir until wilted.
Stir in parmesan cheese, taste, and adjust seasoning as needed. Serve hot with extra parmesan.