Heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook until golden and fully cooked. Remove and set aside.

In the same skillet, melt butter. Add garlic and sauté for about 1 minute until fragrant.

Stir in sun-dried tomatoes and cook for another minute.

Add orzo and stir to coat. Pour in chicken broth and heavy cream. Stir well and bring to a gentle simmer.

Let it simmer uncovered for 8–10 minutes, stirring occasionally, until orzo is tender and sauce is creamy.

Reduce heat to low. Add parmesan cheese and spinach. Stir until spinach wilts.

Return the chicken to the skillet, stir well, and heat through.

Serve hot with your favorite side or salad.