Begin by cubing your boneless, skinless chicken breasts and placing them in a bowl. Sprinkle with garlic powder, salt, black pepper, and red pepper flakes. Toss the chicken until evenly coated with the seasonings.

Heat a large pan over medium-high heat and add olive oil, allowing it to warm for about 1 minute. Once the oil shimmers, add the seasoned chicken to the pan. Cook for about 10 to 12 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside, keeping it warm.

In the same pan, add a bit more olive oil if needed, then toss in the chopped asparagus. Sauté for 2 minutes until the asparagus brightens in color and softens slightly, then remove and set aside. Add the diced onion to the pan and cook for about 3 minutes, stirring until softened and translucent.

Introduce the dry orzo and minced garlic to the pan, stirring frequently. Cook for approximately 3 minutes until the orzo turns a golden hue, ensuring it’s slightly toasted.

Pour in the low sodium chicken broth, bringing the mixture to a gentle simmer. Cover the pan, and let it cook for about 7 minutes, stirring occasionally.

Carefully stir in the cooked chicken, sautéed asparagus, half and half, freshly grated Parmesan, spinach, and thyme. Keep the heat on low, allowing all the flavors to meld together.

Once everything is heated through, serve your vibrant One Pot Chicken Orzo immediately. Garnish each serving with chopped fresh parsley and additional Parmesan.