1-Prepare all ingredients: Cube the 1.5 pounds of chicken breast, mash the 4-5 cloves of garlic, drain the 3/4 cup sun-dried tomatoes, and measure out the other items like spices and liquids.

2-Heat 2 tablespoons of olive oil in a skillet over medium heat and sear the chicken cubes until golden, about 5 minutes, seasoning with 2 teaspoons Italian seasoning, 2 teaspoons paprika, 1/2 teaspoon kosher salt, and 1 teaspoon ground black pepper.

3-After searing, add the mashed garlic and cook for another minute to release its flavor.

4-Stir in 1 cup of orzo and 2 3/4 cups of chicken broth, then cover and simmer for 12 minutes, stirring occasionally to avoid sticking.

5-Once the orzo is tender, mix in 3/4 cup of full-fat coconut milk or heavy cream and 2 large handfuls of fresh spinach, stirring until the spinach wilts.

6-Finally, blend in 3/4 cup freshly grated Parmesan cheese and serve immediately for a creamy finish.