Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt, pepper, and Italian seasoning, and cook until browned and cooked through, about 6-8 minutes.

Add minced garlic and sun-dried tomatoes to the skillet, cooking for an additional 1-2 minutes until fragrant.

In a pot, bring chicken broth to a boil. Add orzo and cook according to package instructions until al dente, about 8-10 minutes.

Once the orzo is cooked, drain any excess broth and add it to the skillet with the chicken. Stir in the heavy cream and fresh spinach, cooking until the spinach wilts.

Sprinkle grated Parmesan cheese over the top and mix well until combined and creamy.

Serve warm, garnished with additional Parmesan cheese if desired.