1. Prepare the Chicken: Start by patting your chicken cubes dry with paper towels. Season the chicken generously with garlic powder, onion powder, Italian seasoning, salt, and pepper. Make sure each piece is well coated.

2. Brown the Chicken: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the seasoned chicken in a single layer, being careful not to overcrowd the pan. Cook for 3-5 minutes, flipping occasionally, until the chicken is lightly browned on all sides. Remove the chicken from the pan and set it aside.

3. Saute the Garlic and Deglaze: Reduce the heat to medium. Add the minced garlic to the same pan and cook for about 1 minute, stirring constantly, until fragrant. Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to loosen any browned bits.

4. Add Orzo and Simmer: Bring the broth to a gentle boil, then stir in the orzo pasta. Reduce the heat to medium-low, cover the pan, and let it simmer for 10-12 minutes, or until the orzo is almost tender and most of the liquid has been absorbed. Stir occasionally to prevent the orzo from sticking to the bottom.

5. Create the Creamy Sauce: Uncover the pan and stir in the heavy cream and the cooked chicken. Continue to simmer gently for another 3-5 minutes, stirring, until the sauce thickens slightly and the chicken is fully cooked through. If using, stir in the frozen peas during the last 2 minutes of cooking.

6. Finish with Parmesan: Remove the pan from the heat. Stir in the grated Parmesan cheese until it’s fully melted and the sauce is smooth and creamy. Taste and adjust seasonings as needed, adding more salt or pepper if desired.

7. Serve Immediately: Garnish with fresh chopped parsley, if using, and serve hot with extra Parmesan cheese on the side.