Season the chicken pieces with ½ teaspoon salt and ½ teaspoon black pepper. This enhances the flavor of the chicken.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken pieces in a single layer.

Cook the chicken for about 5-7 minutes, stirring occasionally, until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

Remove the chicken from the skillet and set aside on a plate.

In the same skillet, add the diced onion and sauté for about 3-4 minutes until translucent. This step builds the base flavor.

Add the minced garlic, dried oregano, and dried basil, cooking for an additional minute until fragrant.

Stir in the cherry tomatoes and cook for 2-3 minutes until they start to soften.

Add the orzo pasta and chicken broth to the skillet, stirring to combine. Bring to a boil.

Once boiling, reduce the heat to low, cover, and simmer for about 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid.

Stir in the cooked chicken, chopped spinach, heavy cream, and grated Parmesan cheese. Mix well until the spinach wilts and everything is heated through.

Taste and adjust seasoning with remaining salt and pepper as needed.

Serve hot, garnished with additional Parmesan cheese if desired.