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Heat 1 tablespoon of the oil from the sun-dried tomatoes in a large skillet over medium heat. Add garlic and basil, and cook for 1 minute or just until fragrant.
Add chicken broth, orzo, cream, and sun-dried tomatoes. Bring to a boil.
Reduce the heat to a low boil. Cook uncovered for 12 to 14 minutes, stirring frequently, until orzo is tender and sauce has slightly thickened, adding more broth if needed.
Stir in chicken, spinach, and Parmesan. Simmer 2 to 3 minutes more or until thickened and heated through.
Taste and season with salt and pepper. Let rest 2 minutes before serving. Serve with additional Parmesan cheese if desired.