In a large skillet over medium heat, warm 2 tablespoons of olive oil. Season 4 boneless skinless chicken breasts with 1 teaspoon of garlic powder, ½ teaspoon of paprika, and a pinch of salt and black pepper. Add the seasoned chicken and sear for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add 1 cup of orzo and toast over medium heat for 1-2 minutes, stirring frequently.

Pour in 2 cups of chicken broth, stirring to combine with the toasted orzo. Bring to a simmer, then cover and cook for 8-10 minutes until orzo is tender and liquid is mostly absorbed.

Reduce heat to low, stir in ½ cup of heavy cream and 5.2 ounces of Boursin cheese. Mix until the cheese is melted and creates a creamy sauce.

Fold in 1 cup of chopped spinach and cook for an additional 1-2 minutes until wilted. Return the seared chicken to the skillet to warm through and soak up the creamy sauce.

If desired, sprinkle ¼ cup of grated Parmesan cheese over the top and garnish with fresh parsley before serving.