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Cut the chicken into 1 inch cubes. Season the chicken with salt, pepper, and garlic powder.
Heat a large skillet (see note) over medium high heat. Add the olive oil and once hot, spread the chicken in a single layer in the bottom of the pan. Cook for 3-4 minutes, then stir and cook for an additional 3-4 minutes.
Add orzo to the skillet. Add the chicken broth and heavy cream, then stir and bring to a simmer. Cook for about 10-12 minutes or until the orzo is tender.As it cooks, Stir the orzo scraping the bottom to release any bits that may be stuck.
Stir in salt, cream cheese, parmesan cheese, artichoke hearts, and fresh spinach. Continue to cook, stirring regularly until the spinach is wilted and the cheese is incorporated.
Garnish with additional parmesan and fresh cracked pepper.