**Cook the Chicken**

Season the chicken breasts with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes on each side until golden and cooked through (internal temperature should reach 165°F). Remove from the skillet and set aside to rest. Once cooled slightly, slice into thin strips.

**Cook the Orzo**

In a medium pot, bring 4 cups of chicken broth (or water) to a boil. Add the orzo and cook according to package instructions, about 8-10 minutes, until al dente. Drain the orzo, reserving about 1/2 cup of the cooking liquid for later use.

**Make the Creamy Sauce**

In the same skillet that you used for the chicken, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the chopped sun-dried tomatoes and cook for an additional 2 minutes, allowing the flavors to meld together.

**Add the Cream and Cheese**

Pour in the heavy cream, stirring to combine. Bring the mixture to a gentle simmer and cook for 2-3 minutes until the sauce starts to thicken. Stir in the grated Parmesan cheese until smooth and creamy. Season with red pepper flakes, salt, and pepper to taste.

**Combine the Chicken, Orzo, and Sauce**

Add the cooked orzo to the skillet with the creamy sauce, stirring gently to combine. If the sauce is too thick, add a bit of the reserved pasta cooking liquid to reach your desired consistency. Add the sliced chicken to the pan and toss everything together until well coated.

**Serve**

Once everything is combined and heated through, serve the orzo in bowls, garnished with fresh chopped basil. Optionally, sprinkle a little extra Parmesan on top for added richness.