Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.

Season 1 pound of chicken breast with salt and pepper and sauté until golden brown, about 5-7 minutes. Remove and set aside.

In the same skillet, sauté 1 diced onion for 2-3 minutes until translucent. Add 2 minced garlic cloves and cook for an additional minute.

Stir in 1 cup of orzo pasta and 1 cup of halved cherry tomatoes. Add 4 cups of chicken broth and simmer for 9-11 minutes.

Reduce heat to low, add 1 cup of heavy cream, 1 teaspoon of dried oregano, and 2 cups of fresh spinach. Cook for 2-3 minutes until spinach wilts.

Stir back in the cooked chicken, adjust seasoning with salt and pepper, and serve hot garnished with parsley and Parmesan cheese.