Step 1: Sear the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the chicken tenderloins in the skillet and season them with paprika, Italian seasoning, salt, and black pepper. Sear the chicken for about 3 minutes per side until golden brown and coated with the spices, then remove from the skillet and set aside.

Step 2: Build the Flavor Base
In the same skillet, add 1 tablespoon of olive oil along with the minced garlic and chopped sun-dried tomatoes. Stir and cook for about 30 seconds to release their aromas. Add the uncooked orzo and stir it into the oil and garlic mixture, letting it toast for about 2 minutes.

Step 3: Cook the Orzo
Pour in the chicken stock and add a pinch of salt. Bring the mixture to a gentle boil, then lower the heat and cover the skillet with a lid. Let the orzo cook for 5-8 minutes, stirring occasionally to prevent sticking, until it becomes tender and creamy.

Step 4: Add the Greens and Cream
Once the orzo is tender, stir in the fresh spinach until it wilts, which should take about 2-3 minutes. Pour in the heavy cream, add the dried basil and red pepper flakes, and mix well. The sauce will become rich and creamy, coating every piece of pasta beautifully.

Step 5: Finish the Dish
Return the seared chicken to the skillet, nestling it into the creamy orzo. Cover and simmer for another 2-5 minutes until the chicken is fully cooked through and heated. Sprinkle grated Parmesan cheese over the top before serving for a final burst of flavor.