Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.
Season the chicken breasts on both sides with Italian seasoning, salt, and black pepper.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce heat to medium and add the minced garlic to the same skillet. Sauté for 1 minute until fragrant.
Add the orzo pasta to the skillet and stir to coat with the garlic and oil.
Pour in the chicken broth and heavy cream, stirring to combine.
Bring the mixture to a simmer and cook uncovered for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Stir in the grated Parmesan cheese, chopped sun-dried tomatoes, fresh baby spinach, and crushed red pepper flakes.
Cook for an additional 2-3 minutes until the spinach is wilted and the sauce is creamy.
Return the cooked chicken breasts to the skillet, nestling them into the orzo mixture.
Cook for another 2 minutes to heat the chicken through.
Serve immediately, spooning the creamy orzo and Tuscan sauce over the chicken.