Pat the chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the chicken pieces and cook, stirring occasionally, until cooked through and no longer pink, about 6–8 minutes.
Add 2 teaspoons minced garlic, 1 teaspoon paprika, 2 teaspoons dried Italian seasoning, and 1 cup chopped sun-dried tomatoes to the skillet; stir and cook for 2 minutes to release the flavors.
Stir in 1 cup dry orzo and 2.5 cups chicken broth and bring the mixture to a boil.
Reduce heat to a simmer, cover the skillet, and cook for 10–12 minutes or until the orzo is tender and has absorbed most of the liquid.
Pour in 1 cup half-and-half and stir; the orzo will absorb the liquid quickly, so add a little more half-and-half if a creamier texture is desired.
Stir in 1 cup grated Parmesan and 1/2 cup chopped fresh basil until the cheese melts and the basil wilts; taste and adjust seasoning with salt and pepper if needed.
Serve immediately.
