In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces, ensuring they’re evenly spaced, and cook for about 5-7 minutes until golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F. Once done, transfer the chicken to a plate and set aside, leaving the drippings in the skillet.

In the same skillet, reduce the heat to medium and stir in 3 minced garlic cloves along with 1 teaspoon of red pepper flakes. Sauté for about 1 minute, or until fragrant and just beginning to turn golden, stirring constantly to prevent burning.

Add 1 cup of orzo to the skillet, along with 4 cups of chicken broth and 1 cup of cream. Stir to combine, ensuring that the orzo is evenly distributed. Bring the mixture to a gentle simmer over medium heat, seeing small bubbles in about 2-3 minutes.

Allow the orzo to cook for approximately 10-12 minutes, stirring occasionally to prevent sticking. The liquid should gradually absorb; it's ready when the orzo is tender and creamy. If too thick, add a splash of broth or water.

Fold in 2 cups of fresh spinach and stir until it wilts down, about 2-3 minutes. Taste and adjust seasoning with salt and pepper as needed.

Return the sautéed chicken to the skillet, nestling it into the orzo and spinach. Let everything simmer together for an additional minute to marry the flavors. Serve immediately, garnished with freshly grated Parmesan cheese if desired.