Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the orzo pasta and cook for 1-2 minutes, stirring frequently, to lightly toast the orzo.
Pour in the chicken broth and bring the mixture to a boil.
Reduce heat to medium-low and simmer, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 10-12 minutes.
Add the chopped spinach to the skillet and stir until wilted, about 2-3 minutes.
Pour in the heavy cream and stir to combine.
Remove the skillet from heat and stir in the grated Parmesan cheese until melted and creamy.
Season with salt and freshly ground black pepper to taste.
Serve immediately.