Heat olive oil in a large skillet over medium-high heat.

Season chicken breasts with salt and pepper, then sear for 5 to 7 minutes per side until fully cooked. Remove and set aside.

In the same skillet, saute minced garlic for 30 seconds until fragrant.

Stir in the dry orzo pasta, chopped sun-dried tomatoes, and chicken broth. Bring the mixture to a simmer, cover, and cook for 10 to 12 minutes until the pasta is tender and liquid is mostly absorbed.

Reduce the heat to low. Stir in the heavy cream, fresh spinach, and grated Parmesan cheese, cooking for 2 minutes until the spinach wilts.

Slice the cooked poultry into strips and return it to the skillet. Garnish with fresh chopped basil and serve immediately.