In a large skillet, heat a tablespoon of olive oil over medium heat. Season chicken breast pieces with salt and pepper, then sauté for about 5-7 minutes until golden brown and cooked through. Remove chicken and set aside.

In the same skillet, add another splash of olive oil if needed, then toss in the diced onion and sauté for 2-3 minutes until soft. Add minced garlic and cook for an additional minute until fragrant.

Stir in orzo pasta, halved cherry tomatoes, and chicken broth. Bring to a gentle simmer and cook for 9-11 minutes until the orzo is al dente, stirring occasionally.

Reduce heat to low, stir in heavy cream, dried oregano, and spinach. Cook for 2-3 minutes until spinach wilts and sauce thickens.

Return the cooked chicken to the skillet and mix well. Adjust seasoning with salt and pepper. Serve hot, garnished with parsley and a sprinkle of Parmesan if desired.