Creamy Pesto Chicken with Sun-Dried Tomato Orzo

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the 1 pound of chicken pieces, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

Add 1 cup of orzo pasta and 2 cups of chicken broth to the same skillet. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 8-10 minutes, or until the orzo is tender and most of the liquid has been absorbed.

Stir in 1/2 cup of heavy cream, 1/4 cup of basil pesto, and 1/2 cup of chopped sun-dried tomatoes into the orzo.

Return the cooked chicken to the skillet and stir to combine. Heat through for 1-2 minutes, ensuring all ingredients are well mixed and warm.

Serve immediately.