In a large skillet over medium-high heat, add a drizzle of olive oil. Once hot, toss in diced chicken breast and season with salt and pepper. Sauté for about 6–8 minutes until the chicken is golden brown and cooked through, stirring occasionally to ensure even cooking. Remove the chicken from the pan and set aside on a plate.

In the same skillet, reduce the heat to medium and add a bit more olive oil if needed. Toss in minced garlic and chopped sun-dried tomatoes, sautéing for about 2 minutes until fragrant.

Stir in the orzo pasta, mixing well to coat it in the aromatic mixture. Pour in 4 cups of chicken broth, stirring to combine. Raise the heat to bring it to a gentle boil, then reduce to a simmer. Allow the orzo to cook for about 10–12 minutes or until it's tender, stirring occasionally to prevent sticking.

Once the orzo is al dente and most of the broth is absorbed, return the sautéed chicken to the skillet. Stir gently to incorporate the chicken into the orzo. Let it simmer for another 2–3 minutes.

Fold in fresh spinach, heavy cream, and grated Parmesan cheese into the pan. Cook for 2–3 minutes until the spinach wilts and the sauce has thickened.

Taste the Creamy Tuscan Chicken Orzo and season with salt and freshly cracked black pepper as desired. Serve hot, garnished with additional Parmesan.