In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.

Add minced garlic and cook for an additional minute until fragrant.

Add the chicken pieces, oregano, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.

Pour in the chicken broth and bring to a boil. Stir in the orzo pasta and reduce heat to a simmer.

Cook for about 10-12 minutes, or until the orzo is al dente, stirring occasionally.

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

Adjust seasoning with salt and pepper if needed. Serve warm.