Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Season the chicken pieces with salt, black pepper, dried oregano, and garlic powder.
Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Add the chopped sun dried tomatoes and cook for another 1-2 minutes, stirring frequently.
Add the orzo pasta to the skillet and stir to coat it with the oil and tomatoes.
Pour in the chicken broth and bring the mixture to a boil.
Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Return the cooked chicken to the skillet and stir to combine.
Pour in the heavy cream and add the grated Parmesan cheese. Stir until the cheese melts and the sauce becomes creamy.
Add the chopped baby spinach and cook for 1-2 minutes until wilted.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with extra Parmesan if desired.