1. Heat the olive oil and butter in a large skillet over medium heat.

2. Add the diced onion and cook until softened, then stir in the garlic and cook briefly until fragrant.

3. Add the orzo and toast it for 1 to 2 minutes, stirring often.

4. Pour in the chicken broth and add the Italian seasoning, crushed red pepper flakes, salt, and black pepper.

5. Bring to a gentle simmer and cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.

6. Reduce the heat and stir in the heavy cream, parmesan cheese, and sun-dried tomatoes until creamy.

7. Fold in the baby spinach and cook until wilted.

8. Finish with fresh basil and serve warm.