In a large skillet, heat olive oil over medium heat. Add the chicken pieces, Italian seasoning, salt, and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes.

Add minced garlic and cherry tomatoes to the skillet. Sauté for 2-3 minutes until the tomatoes begin to soften.

Stir in the orzo and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 10-12 minutes until the orzo is tender.

Stir in the heavy cream, spinach, and parmesan cheese. Cook for an additional 2-3 minutes until the spinach is wilted and the sauce is creamy.

Remove from heat and serve warm, garnished with extra parmesan if desired.