In a large pot, heat the 2 tablespoons of extra virgin olive oil over medium heat. Season the chicken pieces with 1 teaspoon of the Italian seasoning, 1 teaspoon of paprika, and ½ teaspoon of the kosher salt. Once the oil is hot, add the chicken to the pot. Sauté until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the diced shallot and sauté for about 2 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Stir in the orzo, remaining 1 teaspoon of Italian seasoning, 1 teaspoon of paprika, and ½ teaspoon of kosher salt. Pour in 3 cups of low sodium chicken broth and bring the mixture to a simmer. If you prefer a soupier consistency, feel free to add an additional cup of broth.
Once the orzo has started to cook, add the cherry tomatoes and the previously cooked chicken back into the pot. Stir well to combine and let it simmer for another 10 minutes, or until the orzo is al dente and has absorbed some of the broth.
Stir in the chopped baby spinach and the red pepper flakes. Cook for an additional 2-3 minutes until the spinach has wilted. Remove the pot from the heat and stir in the freshly grated Parmesan cheese and half of the basil.
Serve the Chicken and Orzo warm, garnished with additional Parmesan cheese and the remaining fresh basil. Enjoy this delightful dish with a side salad or crusty bread for a complete meal!
