Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken and cook until golden brown and fully cooked through, about 5–7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, reduce the heat to medium and add the minced garlic and finely chopped shallot. Sauté for 2–3 minutes, or until fragrant and softened. Stir in the broccoli florets and cook for an additional 3–4 minutes, until they begin to soften but still retain their vibrant green color.

Add the orzo pasta to the skillet with the vegetables and stir to coat the pasta in the residual oil. Pour in the chicken broth, ensuring all the orzo is submerged. Bring the mixture to a simmer, then cover and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and the liquid has mostly absorbed.

Once the orzo is cooked, stir in the shredded cheddar cheese and heavy cream. Cook for an additional 2–3 minutes, stirring constantly, until the cheese melts and the sauce becomes creamy and smooth. Season with salt and pepper to taste.

Return the cooked chicken to the skillet and toss everything together until evenly coated in the cheesy sauce. Cook for an additional 1–2 minutes to heat the chicken through.

Transfer the broccoli cheddar chicken orzo to bowls or plates. Garnish with fresh parsley if desired and serve immediately while hot and gooey.