1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken and cook for 5-7 minutes, stirring occasionally, until it’s lightly browned on all sides. Remove the chicken from the skillet and set it aside on a plate.

2. Reduce the heat to medium. Add the chopped onion to the same skillet and cook for 3-5 minutes, stirring until it softens and becomes translucent.

3. Stir in the minced garlic, Italian seasoning, salt, and black pepper. Cook for another minute, stirring constantly, until the garlic is fragrant.

4. Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the orzo pasta.

5. Return the browned chicken to the skillet. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed. Stir occasionally to prevent the orzo from sticking to the bottom of the pan.

6. Remove the skillet from the heat. Stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and creamy.

7. If using, add the fresh spinach to the hot orzo mixture. Stir gently until the spinach wilts, which usually takes just a minute or two.

8. Taste and adjust seasonings if necessary. Serve your creamy chicken orzo hot.