Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season 1 pound of chicken breasts with salt, black pepper, and Italian seasoning, then carefully place them in the skillet. Cook for about 5-7 minutes until golden brown and cooked through, reaching an internal temperature of 165°F. Once done, remove the chicken from the skillet and set it aside on a plate.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add 4 minced garlic cloves and sauté for about 30 seconds until fragrant. Stir in ½ cup of chopped sun-dried tomatoes and a pinch of red pepper flakes, cooking for an additional minute.

Add 1 cup of orzo pasta to the skillet, stirring to coat it in the aromatic mixture. Pour in 4 cups of chicken broth, then bring the mixture to a gentle simmer. Reduce the heat to low and cover the skillet, allowing it to cook for approximately 10 minutes.

Once the orzo is tender and has absorbed most of the broth, stir in ½ cup of heavy cream and the reserved chicken. Simmer uncovered for 3-5 minutes, allowing the sauce to thicken.

Fold in 3 cups of fresh spinach until wilted, then sprinkle in ½ cup of grated Parmesan cheese. Mix well and adjust the seasoning with additional salt and pepper if necessary.

Dish out the Creamy Tuscan Chicken Orzo into bowls, garnishing with freshly chopped basil or parsley and additional Parmesan if desired. Serve immediately.