Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced chicken breast, seasoning with salt and pepper. Sauté for 5–7 minutes until golden brown and fully cooked. Remove chicken from the skillet and set aside.

In the same skillet, add diced onion and sauté for 2–3 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.

Pour 1 cup of orzo, halved cherry tomatoes, and 3 cups of chicken broth into the skillet. Stir well and bring to a gentle boil. Lower heat and let it simmer for 9–11 minutes until orzo is al dente.

Reduce heat to low. Stir in 1/2 cup of heavy cream, 1 teaspoon of dried oregano, and 2 cups of fresh spinach. Cook for an additional 2–3 minutes until the spinach wilts and the sauce thickens.

Return the sautéed chicken to the skillet, stirring to incorporate evenly. Adjust seasoning with additional salt and pepper if needed. Cook for 1-2 minutes longer to warm the chicken through.

Remove from heat and serve hot, garnished with freshly chopped parsley and a sprinkle of grated Parmesan cheese if desired.