In a large skillet (with lid) on medium-high, heat 1 tablespoon of oil from sun-dried tomatoes.
Season chicken on both sides with salt and pepper; add to pan.
Sear chicken on either side for 3-4 minutes until nicely browned (they do not need to be cooked all the way through)
Add sun-dried tomatoes, asparagus, orzo, and chicken stock to the pan and give it a big stir. Make sure orzo is covered.
Bring to a boil, reduce heat to low, and cover.
Simmer for about 20-25 minutes until orzo is fully cooked.
Top with parmesan cheese and basil and serve!