Pat the chicken tenderloins dry with paper towels, then season evenly with paprika, Italian seasoning, salt, and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and sear for 3 minutes on each side until golden brown. Remove to a plate and set aside.

Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Stir in the minced garlic and chopped sun-dried tomatoes, cooking for about 1 minute until fragrant. Add the uncooked orzo and toast it for 2 minutes, stirring constantly.

Pour in the chicken stock and 1/4 teaspoon salt, stirring well. Bring the mixture to a boil, then reduce the heat to low and cover the skillet. Cook for 6-7 minutes, stirring every 2 minutes to prevent sticking, until orzo is tender and has absorbed most of the liquid.

Stir in the fresh spinach and cook uncovered for 1-2 minutes until completely wilted. Add the room temperature heavy cream, dried basil, and red pepper flakes, mixing until the sauce is smooth and creamy.

Nestle the seared chicken back into the orzo mixture. Simmer uncovered for 3-4 minutes until the chicken reaches an internal temperature of 165°F. Remove from heat, sprinkle with grated parmesan, and serve immediately.