1 Bring a pot of salted water to a boil and cook the orzo according to package directions until al dente. Drain and set aside.

2 While the orzo cooks, season the chicken pieces with salt, pepper and half the oregano.

3 Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 5–7 minutes. Transfer chicken to a plate and keep warm.

4 Add the remaining 1 tbsp olive oil to the skillet. Sauté the chopped onion until translucent, about 3 minutes. Add the garlic and cook for 30 seconds until fragrant.

5 Stir in the chopped sun-dried tomatoes and tomato paste (if using). Cook for 1–2 minutes to release flavors.

6 Pour in the chicken broth, scraping up any browned bits from the pan. Reduce heat to medium-low and stir in the heavy cream and remaining oregano. Let the sauce simmer gently for 2–3 minutes to thicken slightly.

7 Add the cooked orzo and grated Parmesan to the sauce, stirring to combine. Return the cooked chicken to the skillet and heat through, coating everything with the creamy sauce.

8 If desired, squeeze in lemon juice to brighten the flavors. Taste and adjust seasoning with salt and pepper.

9 Stir in baby spinach or sprinkle chopped parsley and more Parmesan on top. Serve hot, garnished with extra herbs or a lemon wedge.

10 Enjoy your creamy sun-dried tomato chicken orzo immediately for best texture and flavor! 🍽️