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Cube the chicken breast into bite-sized pieces.
Season the chicken pieces with the Italian seasoning, kosher salt, garlic powder and onion powder. Toss to combine.
Preheat a Dutch oven or large pot over medium high heat. Add olive oil spray.
Working in batches, cook the chicken on all sides or until golden brown and cooked through to 165F (about 10 minutes).
Remove the chicken from the pot and repeat with the remaining chicken pieces.
Once all of the chicken is cooked, remove the pieces from the pot, and add more olive oil spray.
Add the sliced mushrooms and shallots to the pot, and cook until tender and slightly caramelized, about 10 minutes.
Once cooked, add the uncooked, raw orzo to the pot and toss it around with the vegetables to toast the orzo (about 2-3 minutes).
Next, add the wine and the chicken broth. Scrape the bottom of the pot using a wooden spoon to incorporate all of the flavors.
Bring the liquid to a boil, then cover the pot with a lid and reduce to medium. Cook for 10 minutes or until the orzo is tender.
Add the cooked chicken back to the pot.
Stir in the cream cheese, yogurt, and fresh dill. Taste for seasoning.