In a large skillet, heat the olive oil over medium heat. Once hot, add the diced chicken. Cook until browned and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the diced onion and sauté until translucent, about 3-4 minutes. Then add the minced garlic and cook for another minute.

Stir in the orzo pasta and cook for 1-2 minutes until slightly toasted.

Slowly pour in the chicken broth and bring to a gentle simmer. Cook for about 10-12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the broth.

Add the halved cherry tomatoes, cooked chicken, and fresh spinach. Pour in the heavy cream and sprinkle the Italian seasoning. Cook for 2-3 minutes until the spinach wilts. Season with salt and pepper to taste.

Serve warm, garnished with grated Parmesan cheese.