Dice the chicken breast into bite-sized pieces. Dice the onion finely and mince the garlic cloves. Drain and chop the roasted red peppers.
Heat olive oil in a sauté pan over medium heat. Add diced chicken, season with salt, pepper, and Italian seasoning. Cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
In the same pan, add more olive oil if needed. Sauté diced onion and minced garlic until translucent and fragrant, about 3-4 minutes.
Add orzo pasta to the pan and toast, stirring constantly for 1-2 minutes.
Pour in chicken broth and heavy cream, stir to combine. Add chopped roasted red peppers. Bring to a gentle simmer.
Return cooked chicken to the pan. Simmer uncovered, stirring occasionally, until orzo is tender and most liquid is absorbed, about 10-12 minutes.
Taste and adjust seasoning with salt and pepper. Remove from heat and garnish with fresh basil. Serve warm.
