Preheat the oven to 375℉. Spray a 13 X 9 X 2-inch casserole dish with non-stick cooking spray.
In a large skillet, add 2 tablespoons olive oil and heat over medium-high heat. Add 1 ½ pounds boneless, skinless chicken breasts and cook for 5-7 minutes, or until no longer pink.
To the prepared dish, add 1 ½ cups dry orzo pasta, the cooked chicken, 2 cloves minced garlic, 1 (8-ounce) jar julienned sun-dried tomatoes, 2 cups baby spinach leaves, 1 cup shredded mozzarella, 1 tablespoon Italian seasoning, ½ teaspoon salt, ½ teaspoon black pepper, 3 cups chicken broth, and 1 cup heavy cream. Stir to coat the ingredients in the liquid.
Top with ½ cup grated parmesan and bake for 40 minutes or until the orzo is cooked through and tender.
Remove it from the oven and allow it to sit for about 5 minutes, allowing the liquid to fully absorb.
