In a large non-stick skillet, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 3 cloves of minced garlic and sauté for about 1 minute, until fragrant but not browned.

Add 1 pound of chicken breast tenderloins, seasoning with 1 teaspoon of paprika, 1 teaspoon of Italian seasoning, and a pinch of salt and black pepper. Sear for about 5-6 minutes, flipping occasionally until browned on all sides and cooked through.

Stir in 1 cup of chopped sun-dried tomatoes and 1 cup of uncooked orzo, mixing well to coat the pasta. Continue to cook for another minute.

Pour in 3 cups of chicken stock and bring to a gentle simmer. Cover and let cook for about 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid.

Remove the lid and fold in 2 cups of fresh spinach, 1/2 cup of heavy cream, 1 teaspoon of dried basil, and a pinch of red pepper flakes. Cook for an additional 2-3 minutes.

Serve warm, garnished with freshly grated parmesan and optional basil ribbons.