Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Season both sides of the chicken breasts with 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 chicken from the skillet and set aside.
Reduce heat to medium and add minced garlic to the skillet. Sauté for 30 seconds until fragrant.
Add orzo pasta to the skillet and stir to coat with the garlic and oil.
Pour in chicken broth and water, then stir in chopped sun-dried tomatoes, dried Italian seasoning, and crushed red pepper flakes.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until the orzo is tender and most of the liquid is absorbed.
Stir in fresh baby spinach, heavy cream, and grated Parmesan cheese until the spinach wilts and the sauce becomes creamy.
Return the cooked chicken breasts to the skillet, nestling them into the orzo mixture.
Cook for an additional 2-3 minutes to heat the chicken through and allow flavors to meld.
Garnish with chopped fresh parsley before serving.