In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add sliced baby Bella mushrooms seasoned with salt and pepper, sautéing them for about 2 minutes until they soften and begin to brown. Reserve half of the mushrooms on a plate for garnish.

In the same skillet with the remaining mushrooms, add 1 cup of uncooked orzo and pour in 2 cups of chicken broth. Stir in 5 minced garlic cloves, ½ teaspoon of Italian seasoning, and ½ teaspoon of paprika. Bring this mixture to a gentle boil, which should take around 4 minutes.

Once boiling, reduce the heat to medium-low and let it simmer uncovered for 5-10 minutes, stirring occasionally to prevent sticking. The orzo should expand and absorb the broth to achieve a creamy consistency.

In the final 5 minutes of cooking, toss in 5 ounces of fresh spinach and stir to let it wilt. Gently fold in ½ cup of heavy cream, taste, and season with extra salt and smoked paprika as needed.

Mix in the reserved mushrooms for texture contrast. Transfer to a serving dish, garnish with red pepper flakes, and enjoy your one-pan meal.