Heat olive oil in a large deep skillet over medium heat. Add the diced chicken, salt, black pepper, and garlic powder. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set aside.

In the same skillet, melt the butter. Add the minced garlic and cook for about 30 seconds while stirring constantly until fragrant.

Add the uncooked orzo pasta to the skillet. Stir well to coat the pasta in the butter and garlic mixture. Toast the orzo for 1 to 2 minutes, stirring often.

Pour the chicken broth into the skillet and add the Italian seasoning. Stir well and bring the mixture to a gentle boil.

Lower the heat to medium-low and let the orzo simmer for 8 to 10 minutes. Stir frequently so the pasta cooks evenly and does not stick to the bottom of the skillet.

Once the orzo is tender, slowly pour in the heavy cream. Stir continuously while adding the parmesan cheese a little at a time until the sauce becomes creamy and smooth.

Return the cooked chicken to the skillet. Add the fresh spinach and stir until the spinach wilts and the chicken is heated through.

Taste and adjust seasoning if needed. Garnish with fresh parsley and serve warm.