Place the bite-sized chicken pieces in a bowl and season with Italian seasoning, garlic powder, paprika, salt, and black pepper. Toss well until evenly coated.

Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Transfer the chicken to a plate and set aside.

Reduce the heat to medium. Add the butter to the same skillet, followed by the minced garlic and sliced sun-dried tomatoes. Cook for about 1 minute, stirring gently, until fragrant.

Add the uncooked orzo and stir for about 1 minute so it becomes coated with the buttery garlic and tomato mixture.

Pour in the chicken broth and add the Italian seasoning and red pepper flakes if using. Bring to a gentle simmer.

Cook for 8–10 minutes, stirring frequently, until the orzo is tender and has absorbed much of the broth.

Pour the heavy cream into the skillet and stir well. Add the grated Parmesan cheese and continue cooking for another 2–3 minutes, stirring gently, until the sauce becomes creamy and slightly thickened.

Add the fresh spinach and return the cooked chicken to the skillet. Stir gently and cook for another 2–3 minutes, or until the spinach has wilted and the chicken is heated through.

Season with additional salt and black pepper to taste.

Remove from the heat and finish with extra freshly grated Parmesan, fresh basil or parsley, and cracked black pepper. Serve immediately while the orzo is creamy and warm.