Heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook until golden brown. Remove from the skillet and set aside.
In the same skillet, add garlic and sauté until fragrant.
Stir in the orzo, chicken broth, heavy cream, and milk. Bring to a gentle simmer and cook for about 10 minutes, stirring occasionally.
Add the Boursin cheese and Parmesan cheese, stirring until melted and creamy.
Return the cooked chicken to the skillet, along with the dried oregano and sun-dried tomatoes. Simmer for another 2 minutes.
Stir in the baby spinach and cook until wilted.
Serve warm and enjoy!