Preheat the oven to 375°F (190°C).
Place the grape tomatoes and minced garlic in a large 9×13-inch baking dish. Drizzle with the olive oil and toss to coat.
Set the package of garlic-herb Boursin in the center of the dish and bake for 10 minutes, until the cheese softens and the tomatoes start to blister.
Remove the dish from the oven and add the uncooked orzo, chicken (or vegetable) broth, heavy cream, and salt. Stir vigorously to break up the softened Boursin and crush some of the tomatoes, combining everything evenly.
Return the dish to the oven and bake for 30 minutes. After 30 minutes, remove and stir; if the orzo is not fully tender, bake up to 10 more minutes until done.
When the orzo is tender and the sauce is creamy, remove from the oven, stir once more, and sprinkle with the chopped fresh basil. Serve immediately.
