1. Prepare the Chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken breasts, seasoned with garlic powder, salt, and pepper. Cook, stirring occasionally, until the chicken is golden brown on all sides and cooked through, about 5-7 minutes. The chicken should no longer be pink in the center. Remove the cooked chicken from the skillet and set it aside on a plate.

2. Saute the Aromatics: In the same skillet, reduce the heat to medium. Add the butter and let it melt. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Be careful not to burn the garlic, as this can make it bitter.

3. Cook the Orzo: Pour the chicken broth into the skillet with the garlic and butter. Bring the broth to a simmer, then stir in the orzo pasta. Reduce the heat to medium-low, cover the skillet, and let the orzo cook for 10-12 minutes, or until it’s tender and most of the liquid has been absorbed. Stir occasionally to prevent the orzo from sticking to the bottom of the pan. The orzo should be plump and soft, similar to rice.

4. Create the Creamy Sauce: Once the orzo is cooked, stir in the heavy cream and grated Parmesan cheese. Mix well until the cheese is fully melted and the sauce is smooth and creamy. The sauce should thicken slightly as it heats through.

5. Combine and Heat Through: Return the cooked chicken to the skillet with the orzo and sauce. Stir gently to combine everything, ensuring the chicken is coated in the creamy sauce. Continue to cook for another 2-3 minutes, allowing the chicken to heat through and absorb some of the sauce’s flavor.

6. Serve and Garnish: Remove the skillet from the heat. Taste and adjust seasoning if needed (you might want a little more salt or pepper). Ladle the creamy chicken Alfredo orzo into bowls. If desired, garnish with a sprinkle of fresh chopped parsley and extra grated Parmesan cheese before serving immediately.