Begin by cutting the boneless, skinless chicken into bite-sized pieces and season generously with salt and pepper.

Heat a drizzle of oil in your large pot over medium heat until shimmering. Add the seasoned chicken pieces and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

Next, toss in the chopped carrots and stir to combine with the chicken. Cook for an additional 2-3 minutes until the carrots begin to soften. Then, add the fresh spinach, stirring until it wilts—about a minute or so.

After the veggies are tender, mix in the orzo pasta to the pot along with the chicken broth and milk. Stir everything together until well combined.

Once simmering, reduce the heat to low and cover the pot. Allow the mixture to cook for 9-11 minutes, depending on the orzo type, stirring occasionally.

When the orzo is tender, remove the pot from heat and stir in the shredded cheddar and grated Parmesan cheese until melted and creamy.