Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the chicken breast chunks and cook for about 5 minutes, stirring occasionally, until they're golden brown on the outside (they don't need to be cooked through yet). Once the chicken has color, add the minced garlic, sun-dried tomatoes, oregano, paprika, and red pepper flakes. Stir constantly for 2-3 minutes until the spices are fragrant and the garlic becomes golden—this blooming of the spices is what gives the dish its depth of flavor.

Pour in the chicken stock and add the uncooked orzo directly to the pan, stirring well to distribute everything evenly and prevent the pasta from sticking together. Season with black pepper to taste. Bring the mixture to a simmer, then cover the pan and reduce heat to medium. Cook for about 10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid. I like to leave the liquid slightly on the thinner side at this point since we'll be adding cream next.

Reduce the heat to low and stir in the cream until fully incorporated, then add the spinach in handfuls, stirring gently until it wilts (this should take 1-2 minutes). Once the spinach is wilted and the sauce is smooth, remove the pan from heat and fold in the freshly grated parmesan until it melts completely and coats the orzo. The residual heat will melt the cheese perfectly without breaking the sauce. Taste and adjust the seasoning with additional black pepper if needed before serving.