Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, add the seasoned chicken breast pieces, cooking for 5–7 minutes or until golden brown. Remove the chicken from the skillet and set aside.

In the same skillet, add the diced onion and sauté for 2–3 minutes until soft. Stir in the minced garlic and cook for 1 additional minute until fragrant.

Add 1 cup of orzo pasta and 1 cup of halved cherry tomatoes, then pour in 2 cups of chicken broth. Bring to a simmer and cook uncovered for 9–11 minutes until the orzo is al dente.

Reduce the heat to low, stir in 1/2 cup of heavy cream, 1 teaspoon of dried oregano, and 2 cups of packed spinach. Cook for 2–3 minutes until spinach wilts and the sauce becomes creamy.

Toss the cooked chicken back into the skillet, mix thoroughly, and adjust seasoning with salt and pepper. Garnish with parsley and Parmesan before serving.