Season diced chicken with salt, black pepper, and Italian seasoning.
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Cook the chicken for 5–6 minutes until lightly browned. Remove and set aside.
In the same skillet, add zucchini and cook for 3–4 minutes until slightly tender.
Stir in minced garlic and cook for 1 minute until fragrant.
Add the uncooked orzo and stir for 1 minute to lightly toast it.
Pour in the chicken broth and bring to a gentle boil.
Reduce heat to low and simmer, stirring occasionally, for 10–12 minutes until the orzo is nearly tender.
Stir in the heavy cream and Parmesan cheese until smooth and creamy.
Return the cooked chicken to the skillet and stir to combine.
Cook for an additional 2–3 minutes until the chicken is heated through and the sauce has thickened.
Stir in spinach if using and cook until wilted.
Garnish with fresh basil or parsley and serve warm.
