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To a frying pan, add the oil and place over a medium heat. After a minute, add the chopped white onion and sauté for 2-3 minutes until softened, making sure to continuously stir.
Add the seasonings, tomato puree and grated garlic, and stir through for a minute before adding the diced chicken to the pan and cook for 5 minutes or until the chicken has turned white.
Add the orzo, chopped sundried tomatoes, cream, stock, and mix until combined. Lower the heat and cover the saucepan with a lid. Cook for 12-15 minutes, stirring regularly.
Once the liquid has reduced, remove the lid and stir through the grated Parmesan cheese and fresh basil. Cook for a further minute before serving.
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