Pat the chicken dry with a paper towel. Season the chicken with Italian seasoning, paprika, salt and black pepper.
Add bacon to a large cast iron or heavy bottomed pan, over medium heat. Cook for 5 to 6 minutes, or until golden brown and crispy. Transfer to a paper towel lined plate. Discard all but 2 tablespoons of the bacon grease.
Cook the chicken in the pan with the remaining hot bacon grease, for 3 to 4 minutes per side, or until golden in color. Once both sides are done, transfer to a plate.
Add butter to the same pan used to cook the chicken in. Add the orzo and stir until fully coated. Stir in the garlic and tomatoes. Cook, stirring often, so the orzo toasts and turns a bit golden. Pour in the stock and bring mixture to a boil. Reduce it to a simmer and cover. Cook for 15 minutes, or until all the liquid is absorbed.
Add in the heavy cream, spinach and chicken and stir. Simmer for 1 to 2 minutes, or until the spinach is wilted.
Top with the crispy bacon, grated parmesan cheese and fresh basil leaves. Serve immediately. Enjoy!
