In a large pot, bring salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a skillet, heat the olive oil over medium heat. Add the diced chicken, salt, and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes.

In the same skillet, add the chicken broth and bring to a simmer. Stir in the Boursin cheese until melted and creamy. Add the heavy cream and spinach, cooking until the spinach wilts.

Add the cooked orzo to the skillet and stir to combine. Cook for an additional 2-3 minutes to heat through. Serve warm.