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Cook the orzo according to package directions, until al dente. Drain and set aside.
In a food processor, blitz the tomatoes until sauce-like.
In a medium saucepan, heat 2 Tbs. oil over medium-high. Add the garlic and crushed red pepper; bloom 30 seconds.
Pour in the processed tomatoes, lower heat and simmer 20 minutes. Add a pinch of salt and pepper.
In the meantime, pour the flour into a shallow dish. Sprinkle with salt and pepper. Toss chicken chunks in the flour, coating all sides. Dust off remaining flour.
Heat the remaining oil in another skillet. Add chicken and cook until browned on all sides, 5 minutes. Remove from pan and set aside.
Add the cream to the tomato sauce and simmer 5 more minutes. Taste and season accordingly.
Lastly, toss the cooked orzo and chicken into the sauce and stir to combine.
Plate up, garnish with fresh basil and for the love, EAT.