Pour the olive oil into a large skillet over medium to medium-high heat. Add the chicken and season with salt, pepper, and paprika. Sear until cooked through, remove from skillet, and set aside.

Add butter to the skillet along with the chopped shallot. Sauté for a few minutes to soften, then add the garlic cloves and continue to sauté until fragrant, about another minute.

Pour the white wine into the skillet to deglaze, making sure to scrape up the little brown bits.

Add the tomatoes, Italian seasoning, and red pepper flakes. Sauté for 4 - 5 minutes, not stirring, allowing the tomatoes to soften and start to caramelize on the bottom.

Pour in the chicken stock, tomato paste, orzo, miso paste, stir and bring to a low boil. Cover and simmer for 10 minutes, stirring occasionally to prevent sticking.

Uncover, add the spinach, parmesan, heavy cream, and chicken. Mix together and turn off heat. Allow to sit on the stove for 5 minutes - the sauce will thicken but will still be saucy.

Transfer desired amount to a bowl, top with Italian parsley, parmesan, and red pepper flakes if desired. Enjoy immediately.