Heat olive oil in a large deep skillet or pot over medium heat.
Season the chicken breasts with salt and black pepper on both sides.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Add the orzo pasta and stir to coat it with the oil and garlic.
Pour in the chicken broth and heavy cream, then stir in the grated Parmesan cheese, sun-dried tomatoes, dried Italian seasoning, and crushed red pepper flakes.
Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer, stirring occasionally, for about 10 minutes or until the orzo is tender and the sauce has thickened.
Add the fresh baby spinach to the skillet and stir until wilted, about 2 minutes.
Return the cooked chicken breasts to the skillet, nestling them into the creamy orzo mixture. Cook for an additional 2 minutes to heat through.
Serve the creamy Tuscan chicken and orzo hot, garnished with extra Parmesan if desired.