Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and no longer pink in the center, 3 to 5 minutes per side. Remove and set aside.
Add heavy cream, chicken broth, garlic powder, Italian seasoning, salt, and pepper to the same skillet. Whisk sauce over medium-high heat until starting to thicken, about 5 minutes. Return chicken to the skillet and cook for 2 minutes. Add spinach, sun-dried tomatoes, and Parmesan cheese; simmer until spinach starts to wilt, about 1 minute.
Stir in cooked orzo, and cook for 1 minute. Remove from heat, and let stand until thickened, about 5 minutes.
