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Preheat the oven to 425°F. Remove the papery outer skin from the garlic bulb, but do not peel or separate the cloves. Cut off the top of the bulb, exposing the individual cloves inside. Drizzle the cut cloves with 1 teaspoon of the olive oil, then wrap the garlic in foil. Bake it for 30 to 35 minutes or until the cloves are soft. When it's cool enough to handle, unwrap the bulb from the foil and squeeze the garlic cloves from the skins.
In a Dutch oven, heat the remaining 1 tablespoon of oil over medium-high heat. Add the pasta and cook, stirring, for two to three minutes or until the orzo is lightly browned. Add the chicken stock, and bring the pan to a boil. Reduce the heat and simmer, covered, for 10 to 12 minutes or until the pasta is tender and the liquid is absorbed.
Stir the cream cheese into the cooked orzo until it's melted and creamy. Add the spinach, Asiago cheese, milk, seasoning blend, salt and roasted garlic. Cook, stirring occasionally, until the spinach is wilted. Finish with a sprinkle of parsley.