Rub the chicken breast all over with olive oil, Italian seasoning, garlic powder, salt, and pepper. Let it rest at room temperature for 15-20 minutes while you prepare your ingredients.

Heat a large, deep pan over medium heat. Add the seasoned chicken, cooking for 5-6 minutes per side, until golden and the internal temperature reaches 165°F. Transfer to a plate, cover, and keep warm.

In the same pan, add the sun-dried tomatoes with their oil, shallots, minced garlic, and red pepper flakes. Sauté for 3-4 minutes until fragrant and the shallots are softened.

Pour in the chicken stock to deglaze the pan, scraping up those enticing browned bits. Stir in the tomato passata and balsamic vinegar, then add in the orzo. Bring to a gentle simmer.

Cook while stirring frequently for 10-12 minutes until the orzo is almost tender, and the liquid is absorbed. If it thickens prematurely, splash in a bit more broth. Stir in spinach until it wilts, about 1-2 minutes.

Mix in the Parmesan cheese until melted and creamy. Taste and adjust seasoning as necessary.

Slice the chicken and nestle the strips into the orzo. Remove from heat and garnish with basil and more Parmesan.