Start with chicken. Place each breast on a cutting board, cover with plastic wrap, and pound thick sections until even. This ensures perfect cooking.

Heat olive oil in a skillet over medium-high. Combine salt, Italian seasoning, paprika, and pepper. Coat both sides of chicken with this blend. Sear chicken until golden brown on each side. Remove from the skillet, keeping it warm.

Next, add cherry tomatoes to the same skillet. Let them blister and soften, releasing their natural sweetness. Toss minced garlic into the skillet and stir briefly, letting its aroma bloom.

Pour chicken broth and cream into the pan, then stir in sun-dried tomatoes with a pinch of salt and pepper. Let this mixture come to a gentle boil.

Add orzo to the bubbling liquid. Stir well, then nestle seared chicken breasts back into the skillet. Lower heat, cover, and simmer for 8–10 minutes until orzo becomes tender.

Once the orzo cooks through, stir in fresh spinach and Parmesan. Let the dish rest off the heat for 10 minutes. The sauce will thicken beautifully during this time.