Combine garlic powder, paprika, salt, and pepper, then press the mixture evenly into both sides of each chicken breast.

Heat olive oil in a large skillet over medium heat until shimmering.

Add seasoned chicken to the skillet and cook undisturbed for 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165 degrees F. Remove from skillet and set aside.

Without wiping the skillet, add the dry orzo and stir over medium heat for 1 to 2 minutes to lightly toast.

Pour in the chicken broth and increase heat until gently boiling. Cover with lid, stirring occasionally, and cook for 8 to 10 minutes until orzo is tender but still slightly firm.

Reduce heat to low and add the heavy cream and the entire wheel of Boursin cheese. Stir continuously until fully melted and a smooth, creamy sauce forms.

Add the chopped fresh spinach and stir until wilted, about 1 minute.

Return the cooked chicken to the skillet and let everything warm together for 1 to 2 minutes.

Sprinkle with shredded Parmesan and freshly chopped parsley before serving.