2
Heat the olive oil over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes until browned. Flip and cook on the other side until lightly browned and just cooked through. Remove from pan and set aside.
3
Add the garlic and cook for 30-60 seconds until fragrant. Add the chicken broth and scrape any browned bits from the bottom of the pan. Bring to a boil.
4
Add the orzo. Stir well and cover. Cook for 5 minutes. Open and continue to cook until the orzo is al dente, about 3-5 minutes. Stir often so that the orzo doesn't stick together. There should still be some chicken broth in the pan.
5
Add the chicken, white beans, spinach, sundried tomatoes, Parmesan cheese, and basil. Stir together until combined. Taste and season as needed with salt, pepper, or more Parmesan cheese.