Gather all your ingredients and chop the red bell pepper and basil.
In a cooking pot, bring water to a boil and add a pinch of salt. Cook the orzo or rice according to package instructions until tender. Drain and set aside.
In a large skillet, heat 1 teaspoon of olive oil over medium heat. Season the chicken with salt, pepper, and Italian seasoning. Cook for about 5-7 minutes on each side until golden brown and cooked through. Use a meat thermometer to ensure it reaches 165°F. Remove chicken and set aside.
In the same skillet, melt 3 tablespoons of butter. Add the diced red bell pepper and sauté for about 2 minutes until softened. Pour in 1/4 cup of chicken broth and bring to a simmer.
Reduce heat to low and stir in 1/2 cup of half and half and 1/4 cup of shredded Parmesan cheese. Whisk until the cheese melts and the sauce is creamy. Add more chicken broth or milk if too thick.
Stir in the chopped basil, season with more salt and pepper if needed, and return the chicken to the skillet to soak up the sauce.
On serving plates, create a bed of orzo or rice. Top with the chicken and spoon over the cream sauce. Garnish with additional Parmesan and basil leaves.
