Step 1

Slice chicken breasts into thinner strips. Generously season the chicken with smoked paprika, Italian seasoning, salt, and pepper.

Step 2

Heat a large, high-sided, heavy-bottomed skillet over medium heat. Add 2 tablespoons of olive oil. Add chicken. Cook the chicken on medium heat for about 3 minutes per side. Remove chicken to a plate.

Step 3

To the same, now empty, skillet, add 1 cup of uncooked orzo, 5 cloves of minced garlic, and 1 tablespoon of olive oil. Cook the orzo on medium heat, stirring, for about 2 minutes until browned.

Step 4

Add 2 cups of chicken stock, half of the cherry tomatoes, and 1/4 teaspoon of salt. Bring to a boil, then reduce to a simmer and cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through.

Step 5

Add spinach and the remaining cherry tomatoes. Stir everything on low-medium heat until the spinach wilts.

Step 6

Add heavy cream and basil pesto to the skillet with orzo and veggies and stir to combine. Season with salt and pepper, if desired.

Step 7

Return the chicken to the skillet. Allow the chicken to simmer in the sauce to heat through and until the chicken is completely cooked through.