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Heat the olive oil in a large deep skillet over medium high heat.
Add the shallot and the garlic and stir for 2-3 minutes until fragrant.
Add in the sun-dried tomatoes and stir for 30 seconds.
Pour the orzo into the pan along with the chicken broth, salt, Italian seasoning, and crushed red pepper.
Bring to a boil, then reduce heat to medium low and cook, stirring often, until the orzo is done and most of the broth has been absorbed, about 15-16 minutes.
Add the chicken, spinach, and Boursin cheese.
Stir over medium low heat until the cheese is melted and the spinach is wilted.
Serve topped with fresh basil and parmesan.