Heat olive oil in a large skillet over medium-high heat. Season diced chicken breast with garlic powder, salt, and pepper, then cook for 5 to 7 minutes until browned and cooked through. Remove and set aside.

In the same skillet, add the dry orzo pasta and toast for 1 to 2 minutes until lightly golden. Pour in the chicken broth, bring to a gentle simmer, and cook for 10 minutes, stirring occasionally until pasta is tender and liquid is mostly absorbed.

Reduce the heat to low. Stir the garlic and herb cheese into the warm pasta until completely melted and smooth. Fold in the fresh baby spinach and cook for 1 to 2 minutes until wilted.

Return the cooked chicken to the skillet, stirring to coat evenly in the sauce. Serve immediately warm.