Heat olive oil in a large deep skillet or pot over medium-high heat.
Season the chicken breasts with salt and black pepper on both sides.
Add the chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside.
Reduce heat to medium and add the minced garlic to the skillet. Sauté for 1 minute until fragrant.
Add the orzo pasta to the skillet and stir to coat in the garlic and oil.
Pour in the chicken broth and heavy cream, then add the sun-dried tomatoes, dried Italian seasoning, and crushed red pepper flakes. Stir to combine.
Bring the mixture to a simmer and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Add the fresh baby spinach and stir until wilted, about 2 minutes.
Return the cooked chicken breasts to the skillet, nestling them into the creamy orzo mixture.
Sprinkle the grated Parmesan cheese over the top and cook for an additional 2 minutes until the cheese is melted and the chicken is heated through.
Serve hot, spooning the creamy orzo and Tuscan sauce over the chicken.