Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook until al dente, about 8 to 10 minutes, and drain.

Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper until garlic is golden brown, about 1 minute. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.