In a large pot or Dutch oven, heat the olive oil over medium heat. Season the chicken breast with salt, pepper, and garlic powder. Add the chicken to the pot and sauté until browned and cooked through, about 6-7 minutes per side. Once cooked, remove the chicken from the pot and set aside.
In the same pot, add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the orzo and stir to combine, allowing it to absorb the flavors from the garlic. Next, pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to a simmer and cook for about 8-10 minutes or until the orzo is tender.
Once the orzo is cooked, stir in the heavy cream and cream cheese, mixing until the cream cheese is completely melted and the sauce is creamy. Season with an additional teaspoon of salt and stir in the Parmesan cheese until melted and combined.
Gently fold in the quartered artichoke hearts and fresh spinach until the spinach is wilted and everything is well combined. Return the cooked chicken to the pot and stir everything together until heated through.
Serve the One Pot Spinach Artichoke Chicken Orzo warm, garnished with extra Parmesan cheese on top. Enjoy the creamy goodness and the delightful combination of flavors!
