1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the cubed chicken seasoned with Italian seasoning, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this stage. Remove the chicken from the skillet and set aside.

2. In the same skillet, add the diced onion and cook for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for another minute until fragrant.

3. Stir in the orzo pasta, chicken broth, fresh lemon juice, and lemon zest. Bring the mixture to a boil, then reduce the heat to medium-low, cover the skillet, and simmer for 10 minutes.

4. After 10 minutes, stir in the reserved cooked chicken and the cut asparagus pieces. Re-cover the skillet and continue to simmer for another 5-7 minutes, or until the orzo is tender and most of the liquid has been absorbed. The asparagus should be crisp-tender and bright green.

5. Remove the skillet from the heat. Add the fresh spinach and stir gently until it wilts into the pasta. This usually takes just a minute or two from the residual heat. Stir in the grated Parmesan cheese until melted and well combined.

6. Taste the dish and adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve immediately, garnished with extra Parmesan cheese if desired.