Bring a large pot of salted water to a boil, add the orzo, and cook until al dente, about 8-10 minutes. Reserve a cup of pasta water before draining.

In a large skillet over medium heat, add olive oil and warm up; add dice chicken and cook for 6-8 minutes until cooked through.

In the same skillet, add additional olive oil if needed, then add sliced mushrooms and minced garlic. Sauté for 3-5 minutes until mushrooms are tender, then add spinach and cook until wilted, about 2 minutes.

Lower the heat and stir in heavy cream, then add Parmesan cheese, whisking until smooth. Cook for 2-3 minutes until sauce thickens.

Add the cooked orzo and sautéed chicken to the skillet and toss to combine. Adjust consistency with reserved pasta water if needed.

Season with salt and pepper to taste, serve immediately garnished with extra Parmesan and parsley.