In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat until shimmering, about 1-2 minutes. Add ½ cup of diced sun-dried tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of dried oregano, and 3 minced garlic cloves. Sauté for 2-3 minutes until the garlic is fragrant and the tomatoes soften.

Pour in ½ cup of dry white wine, stirring to combine with the aromatic mixture. Allow the wine to simmer for 1 minute until it bubbles and reduces slightly, scraping any bits stuck to the pot.

Stir in 3 cups of chicken broth and 1 cup of heavy cream, and bring the mixture to a gentle boil over medium-high heat.

Add 1.5 cups of uncooked orzo pasta to the pot, stirring well to ensure the pasta is submerged. Simmer uncovered for 10 minutes, stirring frequently to prevent the orzo from sticking.

Once the orzo reaches an al dente texture, add in 2 cups of cooked shredded or roasted chicken, ½ cup of freshly grated Parmesan cheese, and a handful of chopped fresh basil. Stir gently until everything is well combined.

Remove the pot from the heat and cover it with a lid. Let it sit for 3-5 minutes to thicken as the flavors meld beautifully. Taste the dish and season with salt and pepper before serving.