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Dice the chicken into small chunks.
Heat the olive oil in a large pan over a medium-high heat and add the chicken along with the chicken seasoning.
Mix well so all of the chicken is coated, cook through and place the chicken to one side.
Dice the onion and the garlic and add it to the pan along with a knob of butter.
Mix well and fry until soft and fragrant, then add the orzo and chicken stock.
Simmer for around 10 minutes stirring regularly so the orzo doesn’t stick.
Add the cream and parmesan to the orzo, mix well before adding the chicken back to the pan along with the juices and the spinach.
Turn down to a low heat and mix well, once the spinach has melted serve.