1. Season diced chicken with salt, pepper, and Italian seasoning. Heat olive oil and butter in a large skillet over medium heat. Add the chicken and cook until golden and cooked through. Remove from the pan and set aside.

2. In the same skillet, sauté garlic and sun-dried tomatoes for 1–2 minutes until fragrant.

3. Stir in the arborio rice and toast for about 1 minute until slightly translucent at the edges.

4. Deglaze the pan with white wine, scraping any browned bits from the bottom. Let the wine absorb.

5. Begin adding warm broth one ladle at a time, stirring continuously. Allow each addition to absorb before adding more. Continue for 20–25 minutes, until the rice is tender and creamy.

6. Lower the heat and return the chicken to the pan. Stir in heavy cream and Parmesan. Heat until thickened and creamy. Adjust seasoning to taste.

7. Serve hot, garnished with basil and a drizzle of olive oil or extra Parmesan if desired.