Cut the chicken breasts into 1‑inch cubes and season with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder.
Heat a 12‑inch deep skillet or large Dutch oven over medium‑high heat and add the olive oil.
Add the seasoned chicken in a single layer and cook 3–4 minutes without stirring, then stir and cook another 3–4 minutes until browned and cooked through.
Add the orzo to the skillet, then pour in the chicken broth and heavy cream; stir to combine and bring to a simmer.
Simmer the orzo mixture, stirring and scraping the bottom occasionally, for about 10–12 minutes or until the orzo is tender and most liquid is absorbed.
Reduce heat to low and stir in the cream cheese, 1 teaspoon salt (for the sauce), 1/4 cup Parmesan, minced garlic, drained artichoke hearts, and fresh spinach.
Continue cooking and stirring until the spinach is wilted and the cheeses are fully incorporated into a creamy sauce.
Adjust seasoning if desired, garnish with additional Parmesan and freshly cracked pepper, and serve hot.
