Cook diced chicken in a large skillet over medium-high heat with paprika, garlic powder, salt, and pepper for 5–7 minutes.
Add shallot and garlic and cook 1–2 minutes.
Stir in dry orzo and toast 1–2 minutes.
Add chicken broth, peas, and carrots. Cover and simmer 10–12 minutes until orzo is tender.
Stir in cream cheese, parmesan, lemon zest, and lemon juice until creamy.
Divide into 7 servings and store or serve.
