Bring a medium pot of lightly salted water to a boil and cook the orzo according to package instructions.
In the last 3 minutes of the orzo cooking time, add the chopped broccoli to the pot so it cooks until tender-crisp.
When the timer goes off, use a slotted spoon to remove the broccoli to a plate, then drain the orzo and set it aside.
Heat a large skillet over medium heat and melt the butter, then add the garlic and cook until fragrant and lightly golden, about 30 seconds to 1 minute.
Add the drained orzo to the skillet with the garlic and butter, then stir in the cream and Parmesan until the cheese melts and coats the pasta.
Season with salt and pepper to taste, then stir in the warm cooked chicken to heat through.
Gently fold the cooked broccoli into the orzo and chicken mixture until evenly combined.
Serve immediately, topping with additional Parmesan if desired.
