1. Prepare the chicken: Start by patting the cubed chicken breasts dry with paper towels. Season them generously with Italian seasoning, garlic powder, salt, and black pepper. This initial seasoning is crucial for building flavor from the start.

2. Brown the chicken: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer, making sure not to overcrowd the pan. Cook for 3-5 minutes, flipping occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this stage, just nicely seared. Remove the chicken from the pan and set it aside.

3. Saute aromatics: Reduce the heat to medium. Add the chopped yellow onion to the same pan, scraping up any browned bits from the bottom. Cook for 3-4 minutes until the onion softens and becomes translucent. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

4. Cook the orzo: Stir in the uncooked orzo pasta, sun-dried tomatoes, and chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pan, and cook for 10-12 minutes, or until the orzo is tender 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 al dente, meaning it still has a slight bite to it.

5. Finish the sauce and add chicken: Once the orzo is cooked, stir in the heavy cream and grated Parmesan cheese until well combined and the sauce is creamy. Return the browned chicken to the pan and stir it into the orzo mixture.

6. Wilt the spinach: Finally, add the fresh spinach to the pan. Stir gently until the spinach wilts down into the sauce, which usually takes just 1-2 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while hot and creamy.