Heat a deep pan over medium-high heat and add the uncooked orzo, sun-dried tomatoes, pesto, minced garlic, Italian seasoning, and red pepper flakes. Toast for about a minute.

Pour in the low-sodium chicken broth and season with salt and freshly ground black pepper. Bring to a gentle boil, then reduce heat to medium-low.

Let the orzo simmer for about 12 minutes, stirring often. Add more broth if the orzo appears dry.

Add the heavy cream, cooked shredded chicken, and Parmesan cheese to the pan. Stir gently until heated through and well combined.

Taste and adjust the seasonings. Garnish with additional Parmesan and fresh basil.