Sauté the onion and garlic

• Sauté the chopped onion in a large pan over medium heat until softened.
• Add the crushed garlic and the Italian seasoning and stir to combine.

Toast the orzo

• Add the butter and let it melt.
• Stir in the orzo and toast it in the buttery onions until golden.

Simmer with broth and lemon

• Pour in the chicken broth and the lemon juice, then season with salt and pepper.
• Lower the heat and let it cook until the orzo is tender and the liquid absorbed.

Add cream and chicken

• Stir in the heavy cream.
• Add the shredded rotisserie chicken and mix everything together.

Finish off the heat

• Remove the pan from the heat and stir in the Parmesan and oregano.
• Fold in the baby spinach until wilted.

Plate and serve

• Serve immediately while creamy and hot.