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Heat the olive oil in a large frying pan over a medium high heat and add the chicken breast pieces and season. Sauté for 2 – 3 minutes until the chicken pieces are golden brown on the outside. Remove from the pan and set aside.
Add the diced onion to the pan and sauté for a few minutes until its translucent. Add in the garlic and sauté for 30 seconds.
Add the tomato puree, milk, stock, Italian herbs, and orzo into the pan. Give it a good stir around to make sure the orzo doesn’t clump. Reduce the heat to medium and cook for 10 minutes.
Add the sundried tomato into the pan and add the chicken back in. Stir it all together and let it simmer until the sauce thickens and the orzo is almost cooked around 5 minutes.
Stir in the baby spinach, cream cheese, and half the cheddar into the pasta and heat on low until the spinach wilts. If the sauce is slightly thick you can loosen it with a little more milk. Taste the sauce and add more salt and pepper if necessary.
Top with the rest of the cheddar and basil and serve.