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Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
Add the cottage cheese, Greek yogurt, pesto, Parmesan, garlic, seasonings, and lemon juice and zest and blend until smooth.
Add water until the mixture makes almost 3 cups and then Pour the pesto mixture into a large bowl and whisk in the 3 cups of bone broth (you should have 6 cups total)
Pour the dry orzo into the prepared baking dish.
Add the blended sauce and stir well to combine.
Season the chicken lightly with salt and pepper, then nestle the chicken evenly into the orzo mixture.
Cover tightly with foil and bake for about 45–50 minutes, stirring once around the 25–30 minute mark, until the orzo is tender.
After 45 minutes, remove foil and stir everything together, then fold in the baby spinach until wilted.
Sprinkle the mozzarella evenly over the top and bake uncovered for 5–8 minutes, or broil for 1–2 minutes until the cheese is melted and lightly golden.
Let dish rest for 10-15 minutes before serving.