Cut the chicken into bite sized pieces, then pop it into a bowl and add the flour, salt, pepper, and paprika, then mix it well to coat.

Heat some cooking oil in a large frying pan over a medium to high heat. Cook the chicken until it’s golden brown all over. Once browned remove it from the pan.

Add in the onion and cook until it softens, about 5 minutes.

Chuck in the garlic and cook for a further minute before pouring in the chicken stock, and double cream, then add the sun-dried tomato paste, oregano, and orzo.

Get the chicken back into the pan and stir it well. Bring to a simmer, and cook for about 10 minutes, or until the orzo is cooked and the sauce is creamy.

Take it off the heat, stir through the parmesan and basil and taste for seasoning. Enjoy!