Melt 2 Tbsp butter in a large skillet over medium heat.
Add 1½ cups orzo and sauté, stirring frequently, until the orzo is golden brown.
Slowly pour in 3 cups chicken broth while stirring, then increase heat and bring to a boil.
Cover the skillet, reduce heat to low, and simmer for about 20 minutes until the orzo is tender and most of the broth is absorbed.
Remove from heat and stir in ¾ cup grated Parmesan, 2 Tbsp chopped fresh basil, and ½ tsp garlic powder; season with salt and pepper to taste.
Let sit 1–2 minutes to allow the cheese to melt, then fluff with a fork and serve.
