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In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper, then sear until golden brown on both sides. Remove chicken and set aside.
In the same skillet, add garlic and sun-dried tomatoes; sauté for 1-2 minutes. Add orzo, chicken broth, and Italian seasoning. Stir to combine.
Return the chicken to the skillet, cover, and simmer for 15-20 minutes until the orzo is tender and the chicken is cooked through.
Stir in heavy cream and spinach, cooking until the spinach wilts. Add Parmesan cheese and mix until melted and creamy.
Serve garnished with fresh basil if desired.