1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove the cooked chicken from the skillet and set it aside, leaving any drippings in the pan.

2. Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and chopped sun-dried tomatoes, cooking for another minute until fragrant.

3. Pour in the chicken broth and bring it to a simmer. Add the orzo pasta, stirring well to prevent it from sticking. Continue to simmer, stirring occasionally, for about 8-10 minutes, or until the orzo is al dente and most of the liquid has been absorbed.

4. Stir in the heavy cream and grated Parmesan cheese. Mix until the cheese is melted and the sauce is smooth and creamy.

5. Add the fresh spinach to the skillet. Stir gently until the spinach wilts down, which usually takes just 1-2 minutes. Return the cooked chicken to the skillet and stir to combine everything thoroughly, ensuring the chicken is coated in the creamy sauce and heated through.

6. Taste the dish and adjust seasoning with additional salt and pepper if needed. Serve immediately, perhaps with a little extra Parmesan cheese sprinkled on top for garnish.