Step 1
In a small bowl, toss the cubed chicken with garlic powder, salt, black pepper, and red pepper flakes until evenly coated.

Step 2
Heat 1 tablespoon of olive oil in a large high-sided pan over medium-high heat.
Add the chicken and cook for 10–12 minutes, stirring occasionally, until browned on all sides and cooked through.
Remove the chicken from the pan and set aside in a bowl.

Step 3
In the same pan, add the remaining tablespoon of olive oil.
Add the asparagus and sauté for about 2 minutes, until just tender but still crisp.
Transfer the asparagus to the bowl with the chicken.

Step 4
Add the chopped onion to the pan and sauté for about 3 minutes, until softened and translucent.
Stir in the minced garlic and orzo, cooking for another 3 minutes, stirring frequently, until the orzo is lightly toasted.

Step 5
Pour in the chicken broth, scraping the bottom of the pan to release any flavorful browned bits.
Bring the mixture to a simmer.

Step 6
Cover the pan with a lid and cook for about 7 minutes, stirring halfway through, until most of the liquid is absorbed and the orzo is tender.

Step 7
Remove the lid and stir in the cooked chicken, asparagus, half-and-half, Parmesan, spinach, and thyme.
Cook for 1–2 minutes more until the spinach is wilted and everything is heated through.

Step 8
Taste and adjust seasoning if needed.
Serve immediately, garnished with chopped fresh parsley and extra Parmesan.