Instructions

• Cut the chicken into 1-inch cubes. Season the chicken with 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon garlic powder.
• Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and swirl to coat the bottom.
• Add the seasoned chicken in a single layer and cook, without overcrowding, 3–4 minutes. Stir and continue to cook another 3–4 minutes, or until the chicken is cooked through and lightly browned.
• Push the chicken to the side of the skillet (or remove briefly to a plate if the skillet is crowded). Add the 3 cloves minced garlic to the hot pan and cook 20–30 seconds, stirring, until fragrant.
• Add 16 ounces orzo to the skillet with the chicken. Pour in 4 cups chicken broth and 1½ cups heavy cream. Stir to combine and bring the mixture to a simmer over medium heat.
• Simmer uncovered, stirring frequently and scraping the bottom of the pan, for about 10–12 minutes or until the orzo is tender and most liquid is absorbed. Reduce heat if the mixture is bubbling too vigorously.
• Cut the 4 ounces cream cheese into pieces and add it to the skillet along with the remaining 1 teaspoon salt, ¼ cup Parmesan cheese, the drained (14-ounce) quartered artichoke hearts, and 8 ounces fresh spinach. Stir continuously until the cream cheese melts, the Parmesan is incorporated, and the spinach is wilted, about 2–3 minutes.
• Remove from heat. Serve immediately, garnishing with additional Parmesan cheese and freshly cracked pepper to taste.