Step 1:
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.

Step 2:
Add the chicken tenderloins.
Season them evenly with paprika, Italian seasoning, salt, and black pepper.
Sear for 3 minutes on each side until golden and nearly cooked through.

Step 3:
Remove the chicken from the skillet and set aside.

Step 4:
In the same skillet, add 1 tablespoon olive oil, then the minced garlic, chopped sun-dried tomatoes, and uncooked orzo.

Step 5:
Toast the orzo for about 2 minutes, stirring constantly, until it’s slightly golden and coated in the oils and flavors.

Step 6:
Pour in the chicken stock and add ¼ teaspoon salt.
Bring it to a boil, then reduce the heat to low and cover the skillet.

Step 7:
Simmer for 5-8 minutes, stirring occasionally to prevent sticking, until the orzo is tender.

Step 8:
Once the orzo is cooked, stir in the fresh spinach.
Cook for 2-3 minutes until wilted.

Step 9:
Add the heavy cream, dried basil, and red pepper flakes.
Stir everything together until creamy and well combined.

Step 10:
Return the seared chicken to the skillet, nestling it into the creamy orzo.
Cover and simmer gently for 2-5 minutes until the chicken is heated through and fully cooked.

Step 11:
Remove from heat and sprinkle with grated parmesan before serving.

Step 12:
Spoon into bowls and enjoy every creamy, flavor-packed bite!