In a large skillet, heat a splash of olive oil over medium-high heat. Season chicken breasts with salt and pepper, then cook for about 6-7 minutes on each side until golden brown and reaches an internal temperature of 165°F.

In the same skillet, add minced garlic and sauté for about 1-2 minutes until fragrant. Stir in chopped sun-dried tomatoes and fresh spinach; cook for an additional 3-4 minutes until the spinach wilts.

Pour in heavy cream and add freshly grated Parmesan cheese, stirring until smooth and begins to bubble. Keep the heat on medium until it thickens, about 3-4 minutes.

Introduce the orzo to the skillet, stirring to coat with the sauce. Return the cooked chicken to the pan, nestling it among the orzo.

Reduce heat to low and cover the skillet, letting it simmer for about 12-15 minutes. Stir occasionally until the orzo is tender and has absorbed most of the sauce.

Check the seasoning, adjusting with salt, pepper, or red pepper flakes. Serve hot, garnished with more grated Parmesan and fresh herbs.