Heat olive oil in a large skillet over medium heat. Add the chicken pieces and season with salt, pepper, and oregano. Cook until browned and cooked through, about 6-8 minutes.

Add minced garlic to the skillet and sauté for 1 minute until fragrant. Stir in the orzo and chicken broth. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the orzo is tender.

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

Remove from heat and stir in grated parmesan cheese until melted and well combined. Adjust seasoning if necessary.