Heat a deep pan, Dutch oven, or pot over medium-high heat. Add in the orzo, sun-dried tomatoes, pesto, garlic, Italian seasoning and sun-dried tomatoes. Stir everything together and toast the orzo for a minute.

Pour in the chicken broth, season with salt and pepper, and bring it to a gentle boil. Lower the heat to medium-low and cook for about 12 minutes or until the orzo is tender and most of the liquid is absorbed. Stir often to prevent the orzo from sticking to the bottom of the pan. You may need to add additional chicken broth if it’s absorbed before the orzo is tender. Add additional broth a couple tablespoons at a time.

When the orzo is tender, stir in the cream, parmesan cheese, chicken, and basil. Cook another minute or so until it's warmed through. Taste for seasoning and garnish with extra parmesan cheese and fresh chopped basil.