Start by seasoning your chicken pieces with garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium heat, then cook the chicken until golden and cooked through. Once done, remove the chicken from the pan and set it aside. Don’t clean the pan—those little browned bits at the bottom are flavor gold!

Pro tip: To keep the chicken extra juicy, avoid overcrowding the pan. If you have a lot of chicken, cook it in batches.

In the same skillet, add a drizzle of olive oil if needed, then sauté the minced garlic until it’s fragrant (about 30 seconds). Stir in the orzo, letting it toast slightly—this step gives it an extra nutty flavor.

Add the chicken broth, heavy cream, and Italian seasoning. Stir everything together and bring it to a simmer. Cover the skillet and let the orzo cook for about 10 minutes, stirring occasionally to prevent sticking. You’ll notice the sauce thickening as the orzo absorbs all that goodness.

Once the orzo is tender, stir in the Parmesan cheese, spinach, and sun-dried tomatoes. Let the spinach wilt and the cheese melt into the sauce. Finally, return the cooked chicken to the skillet, stirring everything together until it’s coated in creamy goodness.

If you’re feeling fancy, sprinkle some fresh basil on top for an extra pop of flavor. And don’t forget a little extra Parmesan—because there’s no such thing as too much cheese, right?