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Add the oil, butter, tomato paste, sun-dried tomatoes, oregano, garlic, red pepper flakes, and orzo to a pot over medium-high heat. Once the butter melts, cook for 2-3 minutes, stirring often.
Add in the wine and let it bubble for about one minute, then stir in the chicken broth and cream. Bring it to a gentle boil, then continue cooking for 10 minutes, uncovered, stirring fairly often ensuring the orzo doesn't stick to the pot. You will probably need to turn the heat down a bit (to medium or even medium-low). It should simmer vs. furiously boil, and you don't want the liquid to reduce too much before the pasta has cooked.
Stir in the chicken, parmesan, and basil.
Take the pot off the heat, and cover it for 3-5 minutes or until it has thickened up to your liking. Season with salt & pepper as needed.