Preheat your oven to 190 C (191 °C). Season the cut chicken evenly with half of the salt and all of the black pepper.

Heat one tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken pieces and sear for 4 to 5 minutes until lightly browned on all sides, then remove to a plate.

Reduce the heat to medium and pour in the remaining tablespoon of olive oil. Add the minced garlic and dried oregano, stirring for 30 seconds until fragrant, then mix in the dry risoni to lightly toast for 1 minute.

Pour the warmed chicken broth and heavy cream into the skillet. Stir in the sliced sun-dried tomatoes, remaining salt, and optional red pepper flakes, scraping up any caramelized bits from the bottom.

Gently fold in the baby spinach and grated parmesan cheese until the greens wilt. Return the browned chicken and resting juices back to the skillet, stirring so the risoni is evenly submerged.

Transfer the skillet uncovered to the oven and bake for 18 to 20 minutes until the risoni is al dente and the sauce is bubbling and creamy.

Scatter the fresh torn basil and extra grated parmesan across the top before serving hot directly from the pan.