Prepare all ingredients by finely chopping the garlic and measuring them out.

Bring chicken broth to a boil in a large pot. Add orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain.

In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant, about 1 minute.

Add spinach to the skillet and stir until wilted, about 2 minutes.

Lower the heat and pour in heavy cream while stirring continuously. Mix in grated Parmesan cheese until smooth.

Combine drained orzo with the creamy mixture, tossing until fully coated. Serve warm with extra Parmesan on top.