Prepare the chicken. Season the chicken pieces generously with salt, pepper, and half the Italian seasoning. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook for about 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken to a plate and set aside.

Sauté the aromatics. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.

Toast the orzo. Add the uncooked orzo to the skillet and stir it around for about 2 minutes.

Add the broth. Pour in the chicken broth and add the remaining Italian seasoning. Stir well, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for about 10-12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.

Stir in the ricotta. Once the orzo is cooked, reduce the heat to low. Add the ricotta cheese and Parmesan, stirring gently until the cheese melts into a creamy sauce. If using spinach, fold it in now and let it wilt for a minute or two.

Return the chicken. Add the cooked chicken back to the skillet, along with any juices that have collected on the plate. Stir everything together and let it warm through for 2-3 minutes.

Taste and adjust. Season with additional salt and pepper as needed. If the sauce seems too thick, add a splash of chicken broth or pasta water to loosen it up.

Serve. Garnish your ricotta chicken orzo with fresh basil or parsley and extra Parmesan if desired. Serve immediately while it's hot and creamy.