1. Heat olive oil in a large skillet over medium-high heat. Season chicken with garlic powder, onion powder, paprika, salt, and pepper. Cook until golden and cooked through. Remove and set aside.

2. In the same skillet, add more oil if needed. Sauté onion for 2–3 minutes until soft. Add garlic and sun-dried tomatoes and cook for another minute.

3. Stir in orzo and toast for 1–2 minutes, stirring frequently to prevent burning.

4. Pour in chicken broth and bring to a simmer. Cover and cook 8–10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.

5. Lower heat and stir in heavy cream and parmesan. Return chicken to skillet, add spinach (if using), and cook until spinach wilts and sauce thickens.

6. Garnish with fresh basil or parsley and serve hot.