1-First, cook the 1 lb of diced chicken breast in 1 tablespoon olive oil over medium heat until it’s golden and fully cooked, which takes about 5-7 minutes. Set the chicken aside while you move on to the next part.

2-Then, in the same pan, sauté the 2 cloves of minced garlic in 1 teaspoon olive oil for about 30 seconds until it’s fragrant.

3-Next, add 1 1/4 cups of dry orzo pasta and stir it in, toasting lightly for a minute. Pour in 2 3/4 cups of low-sodium chicken broth, cover the pan, and cook on medium heat for 5 minutes. After that, uncover and continue cooking for another 5 minutes until the orzo is tender and most of the liquid is absorbed.

4-Once the orzo is ready, return the cooked chicken to the pan and stir in 1/2 to 3/4 cup of finely shredded Parmesan cheese until it melts smoothly. Finish by mixing in 1/3 cup of chopped sun-dried tomato halves and 1/3 cup of fresh chopped basil, then season with pepper to taste. If the mixture seems too thick, add a bit more broth to get the consistency you like, and serve warm for the best flavor.