Heat the olive oil over medium-high heat in your skillet. Add the diced chicken breast, season with salt, pepper, and half of the Italian seasoning. Cook, stirring occasionally, until golden and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
Lower the heat to medium and add the minced garlic to the same pan. Sauté for about 1 minute until fragrant but not browned. Stir in the chopped sun-dried tomatoes and remaining Italian seasoning, cooking for another 2 minutes.
Pour in the chicken broth and bring to a simmer. Add the orzo pasta and stir occasionally to prevent sticking. Cook uncovered for about 8-10 minutes, or until tender but still slightly firm.
Reduce heat to low and stir in heavy cream and grated Parmesan cheese. Stir gently until cheese melts and sauce thickens slightly, about 2-3 minutes.
Return cooked chicken to the pan along with fresh spinach. Stir until spinach wilts and chicken is heated through. Adjust seasoning with salt and pepper as needed.
Scoop the Creamy Tuscan Chicken Orzo with Sun-Dried Tomatoes into bowls, garnish with extra Parmesan if desired, and serve.
