Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add in 1 pound of diced chicken breast seasoned with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate while keeping the residual oil and juices.

In the same skillet, add a finely chopped onion and sauté for 2-3 minutes until it becomes translucent and soft. Then, introduce 3 minced garlic cloves and cook for an additional minute until fragrant.

Stir in 1 cup of orzo pasta and 1 cup of halved cherry tomatoes, mixing well to combine. Pour in 3 cups of chicken broth and bring the mixture to a gentle simmer over medium heat. Allow the orzo to cook according to package instructions, usually about 9-11 minutes.

Once the orzo is cooked, reduce the heat to low. Stir in 1 cup of heavy cream, 1 tablespoon of dried oregano, and 2 cups of fresh spinach. Cook for 2-3 minutes, stirring regularly, until the spinach has wilted and the sauce has thickened slightly.

Return the sautéed chicken to the skillet, mixing it thoroughly with the creamy orzo blend. Taste the dish and adjust seasoning with salt and pepper as needed.

Once heated through, remove the skillet from the heat. Serve your creamy orzo directly from the skillet, garnishing with fresh parsley and a sprinkle of grated Parmesan cheese if desired.