In a small bowl, mix all the seasonings together. Evenly sprinkle over chicken and rub them in.

In a large skillet, add about a tablespoon of cooking oil to the pan and turn heat to medium-high. Once oil is warm, carefully add the chicken and cook until chicken is browned and no loner pink inside (approx. 2-3 minutes per side). Place cooked chicken on a plate and set aside.

In a large pot, boil water and cook orzo according to package. Once it's done, drain well and return it to the same pot. Do not rinse the orzo.

Add the chopped spinach to the pot of orzo. Mix it together and let it sit for a minute, so that the heat from the pasta begins to cook down the spinach. While that sits, begin the sauce.

In the same skillet used to cook the chicken, add the garlic and cook over medium heat for about a minute.

Then, add the heavy cream, pesto, and Parmesan cheese to the pan. Mix it all together, turn heat down to medium-low and cook for about 2 minutes, stirring frequently. When done, turn off heat and leave it there.

Grab the plate of chicken and chop into smaller pieces. (You could also leave them as is, if you want.)

Then, add the chicken to the pot with the orzo.

Pour the creamy pesto sauce on top and gently mix everything together. Serve immediately and top with additional Parmesan cheese, cracked black pepper or red pepper flakes, if desired.