• Step 1: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the diced chicken and cook for 5-7 minutes, or until the chicken is lightly browned and cooked through. Remove the chicken from the pan and set aside.
• Step 2: In the same pan, sauté the minced garlic and diced onion for 2-3 minutes, or until the onion is translucent.
• Step 3: Add the uncooked orzo to the pan and toast it for 1-2 minutes, stirring constantly, to bring out the nutty flavor.
• Step 4: Pour in the chicken broth and heavy cream, and bring the mixture to a simmer. Reduce the heat to medium-low and let the orzo cook for 10-12 minutes, stirring occasionally, until the orzo is tender and the sauce has thickened.
• Step 5: Stir in the cooked chicken, grated Parmesan cheese, chopped sun-dried tomatoes, dried basil, and dried oregano. Season with salt and pepper to taste.
• Step 6: Cook for an additional 2-3 minutes, or until the chicken is heated through and the flavors have melded together.