In a large pot over medium heat, warm 2 tablespoons of olive oil and 1 tablespoon of butter until melted and shimmering. Add 2 tablespoons of tomato paste, ½ cup of sun-dried tomatoes, 1 teaspoon of dried oregano, 3 cloves of minced garlic, and ¼ teaspoon of crushed red pepper flakes. Sauté for about 2-3 minutes, stirring occasionally, until fragrant and slightly caramelized.

Pour in ½ cup of dry white wine and let it bubble for about 1 minute, scraping up the flavorful bits from the pot.

Stir in 4 cups of chicken broth and 1 cup of heavy cream, bringing the mixture to a gentle boil.

Once boiling, add 2 cups of uncooked orzo to the pot, stirring well. Reduce heat to low and let it simmer uncovered for about 10 minutes.

When the orzo is al dente, gently fold in 2 cups of shredded cooked chicken and ½ cup of freshly grated Parmesan cheese.

Finally, taste and season with salt and pepper to preference. Serve hot, garnished with fresh basil.