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Sauté the diced chicken breast in olive oil until cooked through.
Add the minced garlic and finely chopped onion, and sauté until fragrant and translucent.
Stir in the red pepper flakes, onion powder, Italian seasoning, paprika, and dried oregano. Season with salt and black pepper to taste.
Add the dry orzo pasta and the cherry tomatoes, and pour in the tomato sauce and chicken broth (or water).
Bring the mixture to a simmer and cook until the orzo is tender, about 10-12 minutes.
Stir in the heavy cream (or half-and-half) and the grated Parmesan cheese.
Add the handful of spinach and stir until wilted.
Garnish with fresh chopped parsley before serving.