Preheat oven to 191 °C (190 °C). Season chicken pieces generously with salt and pepper.

Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.

Add minced garlic and chopped shallot to the same skillet. Sauté until softened and fragrant, about 2-3 minutes. Stir in the chopped sun-dried tomatoes.

Add the uncooked orzo to the skillet and toast for 1-2 minutes, stirring constantly.

Pour in the chicken broth and heavy cream. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.

Return the browned chicken to the skillet. Stir in the grated Parmesan cheese until melted and the sauce begins to thicken.

Cover the skillet and transfer it to the preheated oven. Bake for 15-20 minutes, or until the orzo is al dente and most of the liquid has been absorbed.

Remove from oven. Stir in the fresh spinach until wilted. Garnish with fresh basil and extra Parmesan cheese.

Let it rest for 5 minutes before serving.