Pat the chicken breasts dry and heavily season with smoked paprika, garlic powder, and a pinch of salt. Heat the olive oil in a cast iron skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until a deeply golden-brown crust forms. Remove and set aside.

Reduce heat to medium-low. Melt the butter in the skillet, scraping up the browned chicken bits. Add the minced garlic and sauté for 30 seconds. Stir in the dry orzo pasta and toast for 2 minutes.

Pour the chicken broth into the skillet. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 10-12 minutes until the pasta is al dente and most of the liquid is absorbed.

Remove the lid and drop the Boursin cheese into the center of the pasta. Stir vigorously until the cheese melts completely, forming a thick, creamy white herb-infused base.

Fold the fresh spinach leaves into the hot pasta until perfectly wilted. Nestle the seared chicken breasts back into the creamy orzo. Garnish heavily with freshly chopped flat-leaf parsley and cracked black pepper. Serve immediately.