Step 1

Preheat oven to 425°F (220°C). In a greased 9 x 13-inch baking dish, whisk together the broth, Alfredo sauce, garlic powder, onion powder, and Italian seasoning. Stir in the chicken and uncooked orzo. Cover tightly with aluminum foil and bake for 30 minutes.

Step 2

Uncover; stir the orzo gently with a fork. At this point you should check the orzo to make sure that it is al dente (still quite firm but with a tender bite). There will still be a good amount of liquid in the pan, and that’s fine – the pasta will absorb most of the remaining liquid as it finishes in the oven. If the orzo is still too hard after 30 minutes, just cover the dish again and return it to the oven until the orzo is al dente. Then move on to the next step.

Step 3

Stir in the spinach, lemon zest, and lemon juice. Sprinkle the cheese over top.

Step 4

Bake uncovered for about 5 more minutes (or until the cheese melts and the pasta is tender). If you want the top crispy and brown, place it under the broiler for a minute or two (keep a close eye on it so that it doesn’t burn). Garnish with freshly grated Parmesan and chopped fresh herbs, if desired.