Begin by cutting the boneless, skinless chicken breasts into bite-sized chunks. In a bowl, toss these pieces with garlic powder, salt, pepper, and red pepper flakes until evenly coated.

In a high-sided pan or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once hot, carefully add the seasoned chicken chunks, cooking them for 10 to 12 minutes until golden brown and cooked through.

In the same pan, add another tablespoon of olive oil, then toss in the fresh asparagus pieces. Sauté for about 2 minutes until bright green and slightly tender.

Now, add the chopped yellow onion to the pan, sautéing for around 3 minutes until soft and translucent. Stir in the dry orzo and minced garlic, toasting for an additional 3 minutes.

Pour in the low sodium chicken broth and bring it to a gentle simmer; cover the pan with a lid. Cook for approximately 7 minutes, stirring halfway through.

Once the orzo reaches the perfect consistency, return the cooked chicken and asparagus to the pan. Stir in the half and half, freshly grated parmesan, spinach, and thyme. Heat through for 1 to 2 minutes.

Finally, remove the pan from heat, and garnish your One Pot Chicken Orzo with freshly chopped parsley and additional parmesan if desired.