Add the olive oil, butter, tomato paste, sun-dried tomatoes, oregano, minced garlic, red pepper flakes, and orzo to a large 4-5 quart pot over medium-high heat. Once the butter melts, cook for 2 to 3 minutes while stirring often to toast the orzo until it smells nutty and the edges just start to turn golden.

Pour in the white wine and let it bubble for about one minute to cook off the alcohol while stirring.

Stir in the chicken broth and heavy cream. Bring the mixture to a gentle boil with steady bubbles breaking the surface and continue cooking uncovered for 10 minutes, stirring fairly often to prevent the orzo from sticking.

Reduce heat to medium or medium-low to maintain a steady simmer rather than an aggressive boil.

Stir in the shredded chicken, freshly grated parmesan cheese, and torn basil. If the pasta is absorbing liquid too quickly, add a splash more broth or cream. The sauce should look slightly loose at this stage.

Remove the pot from heat and cover it for 3 to 5 minutes to allow the sauce to thicken and flavors to meld. The sauce should coat the back of a spoon nicely.

Season with salt and pepper to taste before serving.