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Dice and season chicken with salt, black pepper, and Italian seasoning, then cook in a large pan over medium heat for 5-7 minutes, stirring occasionally, until browned; remove from pan
Add diced bell pepper, diced onion, and sun-dried tomatoes to the pan and cook for 2-3 minutes
Stir in 1.5 cups of orzo pasta and toast for a minute, then add 3 cups of chicken broth and the cooked chicken
Bring to a light simmer, cover, and cook for 10-12 minutes until orzo is tender
Add minced garlic, reduced-fat cream cheese, Parmesan cheese, and baby spinach; mix until spinach is wilted and cheese is melted to form a creamy sauce
Divide into 4 servings and store or serve immediately