Directions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. If using the oil from sun-dried tomatoes, reserve the solid tomatoes for later.

2. Add the diced chicken breasts to the pot. Season with salt and pepper. Cook the chicken until browned and cooked through, about 5-7 minutes, stirring occasionally. The chicken should reach an internal temperature of 165°F (74°C).

3. Add the minced garlic to the pot and sauté until fragrant, about 30 seconds. Be careful not to burn the garlic.

4. Stir in the chopped sun-dried tomatoes, Italian seasoning, and paprika, cooking for another minute to combine the flavors.

5. Pour in the chicken broth and bring to a gentle simmer. Add the orzo pasta and stir well. Cover the pot and let it simmer for about 8-10 minutes, or until the orzo is al dente, stirring occasionally to prevent sticking.

6. Once the orzo is cooked, reduce heat to low. Stir in the heavy cream and chopped spinach. Cook for an additional 2-3 minutes until the spinach wilts and the sauce thickens slightly.

7. Remove the pot from heat and sprinkle with grated parmesan cheese. Stir until the cheese is melted and evenly distributed throughout the dish.