Tuscan Chicken Orzo with Spinach and Sun-Dried Tomatoes

Pat chicken breasts dry and season generously with salt, pepper, and Italian seasoning. Slice chicken into 1-inch pieces.

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.

Drain excess oil from the skillet, leaving about 1 tablespoon. Add minced shallot and cook for 2-3 minutes until softened. Add minced garlic and chopped sun-dried tomatoes, cooking for another minute until fragrant.

Pour in the chicken broth and bring to a simmer. Stir in the orzo pasta. Reduce heat to medium-low, cover, and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.

Stir in the heavy cream and grated Parmesan cheese until well combined and creamy. Add the fresh baby spinach, stirring until it wilts, about 1-2 minutes.

Return the cooked chicken to the skillet and stir to combine. Taste and adjust seasoning with additional salt and pepper if needed.

Serve immediately, garnished with extra Parmesan cheese if desired.