In a bowl, combine the cubed chicken breast with garlic powder, onion powder, paprika, kosher salt, and black pepper. Toss until the chicken is well coated.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the seasoned chicken and cook for about 5-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for about 3 minutes, until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the dry orzo pasta and stir to coat it in the oil and aromatics. Add the low-sodium chicken broth and bring to a gentle boil. Reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally, until the orzo is al dente.
Once the orzo is cooked, return the chicken to the skillet. Stir in the room temperature heavy cream and grated Parmesan cheese. Mix until the cheese is melted and the sauce is creamy. If the mixture is too thick, you can add a little more chicken broth to reach your desired consistency.
Remove the skillet from heat and stir in the chopped fresh parsley, thyme, and a squeeze of lemon juice for brightness. Taste and adjust seasoning with more salt or pepper if necessary.
Dish out the Creamy Chicken Orzo into bowls, garnishing with extra Parmesan and fresh herbs on top. Enjoy your delicious creation!
