A rich and creamy dish featuring tender chicken, orzo pasta, and flavorful sun-dried tomatoes. Perfect for a comforting and indulgent meal.

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Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
Pour in the chicken broth and bring to a simmer, scraping up any brown bits from the skillet. Let it simmer for 3-4 minutes to reduce slightly.
Stir in the heavy cream, dried basil, and oregano. Cook for another 2-3 minutes until the sauce thickens slightly.
Add the orzo pasta to the skillet, stirring to combine with the sauce. Cook for 7-10 minutes, or until the orzo is tender and most of the liquid is absorbed.
Return the chicken to the skillet and sprinkle the grated Parmesan cheese over the top. Stir to combine, allowing the cheese to melt into the sauce.
Garnish with fresh parsley and serve hot.

If you prefer a lighter version, substitute half-and-half for the heavy cream.
You can use boneless, skinless chicken thighs instead of breasts for extra juiciness.
This dish is perfect with a side of garlic bread or a green salad.