Heat olive oil in a large skillet over medium heat. Add the diced chicken along with the salt, black pepper, paprika, and Italian seasoning. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is golden on the outside and fully cooked in the center.

Add the minced garlic to the skillet and stir well. Cook for about 30 seconds until fragrant. Be careful not to burn the garlic.

Add the uncooked orzo pasta to the skillet. Stir well so the pasta becomes coated in the oil and seasonings. Cook for 1 minute to lightly toast the orzo.

Pour in the chicken broth and heavy cream. Stir gently while scraping the bottom of the skillet to loosen any browned bits. Bring the mixture to a gentle simmer.

Cook uncovered for 10 to 12 minutes, stirring every few minutes. The orzo will absorb the liquid and the sauce will become thick and creamy. Add a splash of extra broth if needed.

Stir in the fresh spinach and chopped sun-dried tomatoes. Cook for 1 to 2 minutes until the spinach wilts.

Sprinkle in the grated parmesan cheese while stirring continuously. Mix until the cheese melts completely into the sauce and the mixture becomes creamy.

Remove the skillet from the heat and let it rest for 2 minutes. Garnish with fresh basil and extra parmesan cheese before serving.