In a small bowl, take your boneless skinless chicken breasts and sprinkle them generously with garlic powder, salt, black pepper, and red pepper flakes. Mix well and set aside.

Heat a high-sided pan over medium-high heat and add 1 tablespoon of olive oil. Once shimmering, add the seasoned chicken breasts. Cook for about 10 to 12 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken and let it rest.

In the same pan, add the remaining olive oil followed by the chopped fresh asparagus. Sauté for about 2 minutes until bright green and slightly tender. Set aside with the chicken.

In the same pan, toss in the diced yellow onion and sauté for around 3 minutes until translucent. Add the dry orzo and minced garlic, stirring continuously for about 3 minutes.

Pour in 4 cups of low-sodium chicken broth into the pan and bring to a gentle simmer. Cover and cook for approximately 7 minutes or until most of the liquid is absorbed.

Once the orzo is cooked, stir in the chicken and asparagus, along with half and half, parmesan, spinach, and thyme. Mix everything together and heat for an additional 1 to 2 minutes.

Spoon into bowls and garnish with chopped parsley and extra parmesan. Enjoy immediately while hot.