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Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.
To each bowl, add 3 tablespoons of orzo and ¼ cup of chicken broth.
Dice up the chicken and season with the salt, pepper, garlic powder, onion powder, and red pepper flakes. Place 5 ounces of chicken in each bowl.
In a saucepan over medium-high heat begin heating the butter and olive oil. Add the garlic and mushrooms. Sauté 8-10 minutes, until the mushrooms are soft.
Add the cream cheese and milk. Stir gently to melt and combine.
Add the spinach and cook until slightly wilted. Stir in the parmesan cheese. Evenly distribute amongst the 5 bowls, right on top of the chicken.
Bake in the oven for 35-40 minutes, or until the internal temperature of the chicken reaches 165 degrees.
Top with some fresh basil and lemon juice.
Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.