2 tablespoons olive oil

4 boneless, skinless chicken breasts

1/2 teaspoon salt

1/2 teaspoon black pepper

3 cloves garlic, minced

1 small yellow onion, diced

1 teaspoon Italian seasoning

1/2 teaspoon crushed red pepper flakes (optional)

4 ounces sun-dried tomatoes, chopped

3 cups chicken broth

1 cup heavy cream

1 cup orzo pasta

1/2 cup grated Parmesan cheese

Fresh basil, chopped (for garnish)

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Heat olive oil in a large skillet over medium-high heat.
Season chicken breasts with salt and black pepper and cook until golden on both sides and fully cooked. Remove and set aside.
In the same skillet, add diced onion and cook until softened.
Stir in garlic and cook until fragrant, about 30 seconds.
Add Italian seasoning and crushed red pepper flakes if using.
Stir in sun-dried tomatoes, then add chicken broth and heavy cream.
Bring the mixture to a gentle simmer.
Add the orzo pasta, stirring to ensure it is submerged.
Return the chicken to the skillet, nestling it into the sauce.
Simmer for 10–12 minutes, stirring occasionally, until orzo is tender and sauce thickens.
Stir in Parmesan cheese until smooth and creamy.
Garnish with fresh basil and serve immediately.

Chicken thighs can be substituted for extra juiciness.

Stir orzo occasionally to prevent sticking.

Add spinach or mushrooms near the end for extra vegetables.

Add a splash of broth when reheating to keep it creamy.