In a large skillet, heat olive oil over medium heat. Add the chicken pieces and season with salt, pepper, and onion powder. Cook until browned and cooked through, about 7-8 minutes.

Remove the chicken from the skillet and set aside.

In the same skillet, add garlic and sauté for 1 minute until fragrant.

Add the orzo and chicken broth, bringing to a boil. Reduce heat to a simmer and cook for about 10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.

Stir in the heavy cream, spinach, and parmesan cheese. Return the cooked chicken to the skillet and mix well. Cook for an additional 2-3 minutes until heated through and creamy.

Adjust seasoning with salt and pepper if needed.

Serve hot, garnished with extra parmesan cheese if desired.