Now, let’s dive into the cooking process. Remember, cooking should be enjoyable, so take your time and savor each step.

1. Season the chicken pieces with salt and pepper. In a large skillet over medium-high heat, add olive oil and brown the chicken pieces, about 5-6 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the minced garlic and cook until fragrant, about 30 seconds. Stir in the sun-dried tomatoes and cook for another minute.
3. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
4. Add the orzo pasta, stirring frequently to prevent sticking. Let it cook for about 8-10 minutes, or until the orzo is al dente.
5. Return the chicken to the skillet, along with any juices that have accumulated. Stir in the Parmesan cheese until melted and the sauce thickens.
6. Fold in the fresh spinach and basil, cooking until the spinach is wilted. If you’re adding red pepper flakes for a bit of heat, now’s the time to sprinkle them in.
7. Remove the skillet from heat and let it sit for a couple of minutes before serving. This allows the flavors to meld beautifully.