Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Once hot, add the chicken pieces and cook for about 6-8 minutes, turning occasionally, until they are golden brown and no longer pink in the center. Remove the chicken from the pan and set aside.

In the same skillet, reduce the heat to medium and add minced garlic, sautéing for approximately 1-2 minutes until fragrant. Pour in 1 cup of heavy cream and add ½ cup of grated Parmesan cheese. Stir well and allow to simmer for about 3 minutes until slightly thickened and creamy.

Add 1 cup of orzo pasta and ½ cup of chopped sun-dried tomatoes to the sauce mixture, then pour in 2 cups of chicken broth. Stir to combine and bring to a gentle boil. Cover and let the orzo cook for about 10-12 minutes, stirring occasionally, until tender and has absorbed most of the liquid.

Uncover and stir in 2 cups of fresh spinach and 1 teaspoon of Italian herbs. Cook for an additional 2-3 minutes, or until the spinach has wilted, creating vibrant colors among the creamy orzo and chicken.

Return the sautéed chicken back to the skillet, stirring gently to combine all the ingredients. Allow everything to heat through for about 2 minutes, tasting and adjusting seasonings with salt and pepper as desired.

Spoon the Creamy Tuscan Chicken Orzo onto plates, garnish with extra Parmesan cheese and fresh herbs if desired, serving hot for a comforting meal.