Put the Parmesan cheese in a medium (quart sized) bag.
Place the chicken, garlic, sundried tomatoes, seasonings, broth, and heavy cream in a large resealable freezer bag.
Remove the excess air, seal, staple the bags together, and freeze.
Thaw in the fridge overnight.
Bring large bag contents to a boil in a large pot on the stovetop.
Stir in orzo.
Reduce heat to simmer.
Cook for 12-14 minutes, stirring often until the orzo is soft and most of the liquid is absorbed.
Stir in the Parmesan and allow it to melt before serving.