In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Season the chicken breasts with salt and pepper, then carefully place them in the skillet. Sear for about 5-7 minutes on each side until they are golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.

In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds, stirring frequently, until fragrant but not browned.

Stir in 1 cup of orzo pasta and 2 cups of chicken broth, bringing the mixture to a boil. Once bubbling, reduce the heat to low and let it simmer uncovered for around 10 minutes, stirring occasionally, until the orzo is al dente.

Return the seared chicken breasts to the skillet with the orzo. Pour in 1 cup of heavy cream and a generous sprinkle of red pepper flakes. Stir everything together and allow it to simmer for an additional 3-4 minutes.

Add in 2 cups of fresh spinach, stirring until it wilts down into the creamy sauce, which should take about 2 minutes.

Remove the skillet from heat and sprinkle with grated Parmesan cheese before serving. Serve warm, perhaps with a piece of crusty bread.