Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, basil, and oregano. Cook for 6-7 minutes per side until browned and fully cooked through (165°F/75°C). Remove from skillet and slice into strips.

1. Sauté the onion and garlic: In the same skillet, add the diced onion and cook for 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
2. Add the sun-dried tomatoes and orzo: Stir in chopped sun-dried tomatoes and orzo, cooking for 2-3 minutes, allowing the orzo to lightly toast in the skillet.
3. Make the creamy sauce: Pour in chicken broth, bring to a simmer, and cook for 10-12 minutes, until the orzo is tender and most liquid is absorbed.
4. Add cream and spinach: Stir in heavy cream and chopped spinach, cooking for 2-3 minutes until the spinach wilts and sauce thickens. Stir in Parmesan cheese until smooth.
5. Combine pasta and sauce: Add the sliced chicken back into the skillet and toss everything to combine. Add reserved pasta water if the sauce is too thick.
6. Serve: Garnish with fresh basil or parsley and serve immediately.