Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish. While the oven heats, mince the garlic, chop the spinach into 1/2-inch ribbons, and have all your ingredients measured and ready. I like to use freshly minced garlic rather than pre-minced—it makes a noticeable difference in the final flavor of the dish.

Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken chunks and sear for 4 minutes on each side until golden and the internal temperature reaches 165°F. Let the chicken cool for 5 minutes, which stops the cooking process and makes it easier to handle. The quick sear builds flavor through browning—even though the chicken will finish cooking in the bake, this step adds depth to the dish.

In the prepared baking dish, combine the chicken stock, cream, dry orzo, cooked chicken from Step 2, chopped spinach, tomatoes, minced garlic, lemon juice, salt, pepper, oregano, and red pepper flakes. Stir everything together thoroughly until the orzo is evenly distributed and the spices are well mixed. This ensures the orzo will cook evenly and absorb all the flavors as the liquid reduces during baking.

Top the mixture with the remaining shredded mozzarella and parmesan, spreading evenly across the surface. Place the dish in the preheated 375°F oven and bake for 40-45 minutes until the pasta is tender, the liquid is mostly absorbed, and the cheese on top is melted and golden. The reserved cheese creates a beautiful crust while the pasta cooks in the creamy sauce below.

Remove the bake from the oven and let it rest for 10 minutes. This resting period allows the sauce to set slightly so it won't be overly runny when served. Give the dish a gentle stir to redistribute the sauce, and adjust seasoning with a pinch of salt or pepper if needed before serving.