Season chicken with smoked paprika, Italian seasoning, salt, and pepper.

In a pot, heat 2 tablespoons of olive oil and sauté the chicken until cooked through, then remove and set aside.

In the same pot, add 1 tablespoon of olive oil and sauté minced garlic until fragrant.

Add orzo, chicken stock, and ¼ teaspoon of salt; bring to a boil.

Stir in the chicken, cherry tomatoes, and spinach; cook until orzo is tender.

Finally, stir in the heavy cream and basil pesto; mix well.