To a large pan add the olive oil over medium high heat. Add in the cubed chicken. Season the chicken with Italian seasoning, salt and pepper.

Cook the chicken until golden brown on both sides, about 5-7 minutes.

Then ,add in the garlic, sundried tomatoes and orzo. Cook 1 minute to toast the orzo, stirring occasionally.

Pour in the chicken broth. Push the orzo down into the broth. Cover the pan and simmer over medium heat for 10-15 minutes, or until the orzo is tender, stirring every couple of minutes so the orzo doesn't stick to the bottom.

When the orzo is tender and most of the liquid had been absorbed, sprinkle in the parmesan cheese, spinach and pour in the heavy cream. Stir until the cheese melts and the spinach wilts.

Add more salt and pepper as needed. Squeeze the lemon over the dish.

Serve warm with extra parmesan cheese.