Sear the Chicken: Season the cubed chicken generously with salt and pepper. Heat the olive oil in a large, deep frying pan over a medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown on all sides. It doesn't need to be cooked through at this stage. Remove the chicken from the pan and set aside on a plate.

Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the same pan and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Build the Flavour Base: Stir in the chopped sun-dried tomatoes, dried oregano, and dried basil. Cook for 1-2 minutes, allowing the flavours to meld together.

Cook the Orzo: Pour in the chicken stock and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. This is where so much flavour lives! Stir in the uncooked orzo, reduce the heat to medium-low, and let it simmer for about 10-12 minutes, stirring occasionally to prevent sticking. The orzo should be almost tender and most of the liquid absorbed.

Make it Creamy: Reduce the heat to low. Pour in the double cream and stir in the grated Parmesan cheese until it's fully melted and the sauce is smooth. What works best for me is to add the cheese a little at a time to ensure it incorporates well.

Wilt the Spinach: Add the fresh spinach to the pan in handfuls, stirring until it has completely wilted into the sauce. This usually only takes a minute or two.

Finish the Dish: Return the seared chicken and any juices from the plate back to the pan. Stir everything together and let it gently heat through for 2-3 minutes, until the chicken is cooked through and the sauce is bubbling lightly.

Rest and Serve: Take the pan off the heat. Taste the sauce and season with more salt and pepper if needed. Garnish with fresh basil and serve immediately.