Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken pieces to the skillet and season with salt and black pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and chopped sundried tomatoes to the skillet and cook for 1 minute until fragrant.
Stir in the orzo pasta, coating it well with the oil and aromatics.
Pour in the chicken broth, then add the dried oregano, dried basil, red pepper flakes, and a pinch of salt and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Return the cooked chicken to the skillet and stir to combine. Cook for an additional 2-3 minutes to heat through.
Remove from heat and stir in the grated Parmesan cheese and chopped fresh parsley.
Serve hot, garnished with extra Parmesan and parsley if desired.