Combine the chicken, olive oil, and 2 teaspoons of Italian seasoning in a large skillet. Season the chicken with salt and pepper. Set the skillet on medium-high heat and cook for 5 minutes, until the chicken is mostly cooked.Add the shallots, garlic, and butter. Mix in the orzo, thyme, and 2 teaspoons Italian seasoning. Cook until lightly golden, 2 minutes. Add 1 1/2 cups water. Bring to a boil, cook for 5 minutes, then add the cream and Dijon. Stir in the spinach, artichokes, parmesan, and lemon zest. Cook another 8 minutes until the spinach is wilted and the orzo is al dente. Serve the orzo topped with lots of fresh basil and parmesan. YUM!