1. Prepare the Chicken: Start by patting the chicken cubes dry with paper towels. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Season the chicken with Italian seasoning, garlic powder, salt, and pepper. Add the seasoned chicken to the hot skillet and cook for 5-7 minutes, stirring occasionally, until it’s browned on all sides and mostly cooked through. The chicken doesn’t need to be fully cooked at this stage, as it will finish cooking in the sauce. Remove the chicken from the skillet and set it aside on a plate.

2. Saute Aromatics and Sun-Dried Tomatoes: Reduce the heat to medium. Add the chopped yellow onion to the same skillet, scraping up any browned bits from the bottom, and cook for 3-4 minutes until softened and translucent. Add the minced garlic and chopped sun-dried tomatoes to the skillet and cook for another minute until fragrant. This step builds the foundational flavors of the dish.

3. Add Broth and Orzo: Pour in the chicken broth and bring it to a simmer, making sure to scrape any remaining flavorful bits from the bottom of the pan. Stir in the orzo pasta.

4. Simmer the Orzo: Reduce the heat to medium-low, cover the skillet, and let it 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. The orzo should be tender but still have a slight bite.

5. Finish with Cream and Cheese: Once the orzo is cooked, stir in the heavy cream and grated Parmesan cheese. Continue to stir until the cheese is fully melted and the sauce is smooth and creamy.

6. Incorporate Chicken and Spinach: Return the cooked chicken to the skillet. Add the fresh spinach, a handful at a time, stirring until it wilts into the sauce. This usually takes just a minute or two.

7. Serve Immediately: Taste and adjust seasoning with additional salt and pepper if needed. Serve the creamy Tuscan chicken orzo hot, perhaps with a sprinkle of extra Parmesan cheese or a fresh basil leaf for garnish.