Season the chicken

• Pat the diced chicken breast dry and season with paprika, onion powder, Italian seasoning, dried oregano, salt and black pepper.

Sear the chicken

• Heat the olive oil in a large frying pan over medium-high heat.
• Add the chicken and cook until golden and cooked through, then set aside.

Build the base

• Lower the heat, add the onion and cook until soft and translucent.
• Stir in the garlic and red pepper flakes and cook until fragrant.

Toast the orzo

• Add the dry orzo and stir to coat it in the aromatics.
• Toast for a couple of minutes until lightly golden.

Simmer with tomatoes and broth

• Add the cherry tomatoes and tomato sauce and stir well.
• Pour in the chicken broth, bring to a simmer and cook until the orzo is tender and the liquid is mostly absorbed, stirring occasionally.

Make it creamy

• Lower the heat and pour in the heavy cream.
• Stir in the grated Parmesan until melted and smooth.
• Return the chicken to the pan.

Wilt the spinach and serve

• Add the spinach and stir until just wilted.
• Taste and adjust salt and black pepper.
• Serve topped with fresh chopped parsley.