Season chicken with salt, pepper, garlic powder, and onion powder. Cook in a pan over medium heat until fully cooked. Remove and set aside.
In the same pan, melt butter. Add diced onion and cook 3–5 minutes until softened. Stir in garlic.
Add orzo and toast for 1–2 minutes.
Pour in chicken bone broth. Bring to a boil, then reduce heat and simmer for 8 minutes.
Stir in half & half, lemon juice, spinach, and Parmesan.
Add chicken back in and mix until combined and creamy.
