Place the chicken pieces in a large bowl. Drizzle with olive oil, then season with garlic powder, paprika, salt, and pepper. Toss until evenly coated.

Heat a deep skillet over medium-high heat. Add the chicken and sear undisturbed for 1 to 2 minutes until golden, then lower the heat to medium-low.

Stir in the orzo and minced garlic. Cook for about 1 minute, mixing everything together.

Pour in the chicken broth and add the Italian seasoning and dried basil. Stir well and simmer for 8 to 10 minutes until the orzo is mostly cooked and most of the broth has reduced.

Add the half-and-half and Parmesan cheese, stirring constantly for 1 to 2 minutes until the sauce begins to thicken.

Stir in the sun-dried tomatoes, spinach, and red pepper flakes. Simmer on low heat for a couple of minutes until the spinach has wilted and the sauce is creamy.

Taste and adjust with more salt and pepper if needed. Serve immediately with extra grated Parmesan cheese on top.