In a large skillet, heat olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 7-10 minutes.

Remove the chicken from the skillet and set aside.

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

Add the orzo and chicken broth. Bring to a boil, then reduce heat to a simmer. Cook for about 10 minutes, stirring occasionally, until the orzo is tender.

Stir in the heavy cream, spinach, and cooked chicken. Cook for an additional 5 minutes until heated through and the spinach is wilted.

Remove from heat and stir in the grated parmesan cheese until melted and creamy.

Serve immediately, garnished with extra parmesan if desired.