Step 1: Season and Sear the Chicken
Pat the chicken chunks dry with paper towels. In a bowl, toss them with 1 tsp salt, ½ tsp black pepper, Italian seasoning, and garlic powder. Heat 2 tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed) and sear for 2-3 minutes per side until golden brown. The chicken does not need to be cooked through at this stage. Remove to a clean plate and set aside.

Step 2: Sauté the Aromatics
In the same pot, reduce heat to medium. Add the remaining 2 tablespoons of olive oil. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant.

Step 3: Toast the Orzo
Add the uncooked orzo pasta to the pot. Stir constantly for 2-3 minutes, toasting the orzo until it turns a light golden color and smells nutty. This step adds tremendous depth of flavor.

Step 4: Deglaze and Build the Broth
Pour in the white wine (or extra broth) to deglaze the pot, scraping up all the flavorful browned bits from the bottom. Let it simmer for 1-2 minutes until mostly evaporated. Stir in the chicken broth, diced tomatoes with their juices, dried oregano, red pepper flakes (if using), and the bay leaf. Bring the mixture to a simmer.

Step 5: Simmer and Cook
Once simmering, return the seared chicken and any accumulated juices to the pot. Stir to combine. Reduce heat to medium-low, cover, and let it simmer gently for 12-15 minutes, stirring once or twice, until the orzo is tender and has absorbed most of the liquid, and the chicken is cooked through.

Step 6: Finish the Dish
Remove the pot from heat. Discard the bay leaf. Stir in the grated Parmesan cheese and heavy cream (if using) until the cheese is melted and creamy. Gently fold in the fresh basil and lemon juice. If using spinach or other quick-cook add-ins, stir them in now; the residual heat will wilt the spinach.

Step 7: Rest, Garnish, and Serve
Let the dish sit, covered, for 5 minutes. This allows the orzo to absorb any remaining liquid and the flavors to meld beautifully. Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with extra fresh basil leaves and additional Parmesan cheese.